Hiatus
Might be back, might not.
You can still catch me over yonder.
Splendid Sustenance
Vegan Buttermilk Waffles!
I scoured the internet for vegan waffle recipes, the recipes I came across seemed doomed for failure more often than not. Some successes, many failures. The traditional waffle recipes out there are just too egg-y tasting for me, and sorry, but eggs are just sort of weird. I broke out my favorite cookbook and set out to veganize her waffle version. I am happy to tell you it took little fiddling and the waffles are light, fluffy, not too filling and full of Omega-3, WIN! You’re going to need a waffle iron of some sort. This is mine and I LOVE it, not that I have tried any other waffle maker, but this one works every time.
Vegan Buttermilk Waffles
makes 4-5 Belgian waffles
In a small bowl mix 3 tbls ground flax + 9tbls of water (1/2C + 1tbls) That there is your 3 eggs, promise! Set this concoction aside.
In a liquid measureing cup, measure out 1 1/2 cups of rice milk (or whatever milk you want) + 1tsp apple cider vinegar - and that would be your buttermilk. Set it aside.
In a medium bowl mix:
2 cups flour (I have tried all-pupose and spelt, both work but you need a bit more than 2 cups if using spelt)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
To your milk, mix in:
1 tsp vanilla
1/4 cup of safflower oil (or any light oil)
Use a fork to slowly mix the wet into the dry (including your flax mixture) lumps are your friend, don’t over do it.
Ladle onto your lightly oiled waffle iron and cook per your devices recommendation. We like ours on the toasty side.
I’ve been digging Agave Syrup for my waffle, but maple is obviously delicious as well.
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If you mosey over to my new blog please don’t hesitate to comment. I will only have to moderate your first comment, after that you are golden. Just trying to keep the crappy spammers away. :)
Expanding
I’ve been feeling bleh about this blog. I love to cook, I love to share what I cook, but I also have an artsy side I’d like to share that just doesn’t feel right here. I struggle with writing so I wanted a place where the pictures hold all of the weight. I’m not shutting this blog down, in fact I have a vegan waffle recipe coming up shortly. I’d be honored if you would come by my new space, doubly honored if you added it to your reader :)
January 10th Cookies
I have been messing around trying to figure out a decent vegan vanilla wafer cookie to keep on hand for the off-spring. Can’t say I have mastered anyhting near a wafer but I didn’t happen upon a happy mistake that I would like to share because they are my new favorite cookie. I’m going to go ahead and call these January 10th Cookies because that is when I nailed my favorite version. They are sort of a weird vanilla/sugar/snicker doodle type of thing, probably been done but I am calling it my own since I followed no recipe, so there.
January 10th Cookies
preheat oven to 350˚F and line a cookie sheet with parchmant
makes about 24 cookies
2 cups flour (272g) (I used all-purpose, but plan on trying other flours as well)
1/2 tsp baking soda
2 tsp baking powder
1/2 cup sugar
1/2 tsp salt
1 tsp cinnamon
pinch of ground ginger
2/3 cup maple syrup
2 tsp vanilla
1/2 cup safflower oil (or any other light oil)
2 tsp molasses
1 tbls ground flax seed (I love this in cookies, it adds a chewiness however it is optional)
Brown sugar for sprinkling
(lovely gift from hubs up there, Nigella mixing bowls, so heavenly to hold and mix)
Mix dry in large bowl (minus flax if using). Mix wet (+flax if using) in medium bowl. Lightly fold wet into dry, don’t overdo it, a few lumps are good. Drop by the rounded tablespoon onto your cookie sheet and then sprinkle with brown sugar, or don’t, whatever.
*MUNCH*
Back at it…
The days are feeling normal again. I’ll be checking in soon with some recipes, for now I am fearing the wind however…
Video really doesn’t do it justice, limbs are hitting our roof.
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