Wholegrain Waffles

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* Exported from MasterCook *

 

Wholegrain Waffles

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 1 Preparation Time :0:00

Categories : Breakfast

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/3 cups soymilk (not the light variety) -- plus more if

needed

1 1/2 tablespoons freshly squeezed lemon juice

1 1/4 cups whole wheat pastry (not bread) flour, plus -- more

if needed

1/2 cup cornmeal

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

3 tablespoons neutral oil -- such as corn or

canola, plus additional oil or pan spray

for greasing the waffle iron

2 tablespoons maple syrup

 

In a 2-cup liquid measure, combine the soymilk and lemon juice. Set aside.

(The mixture will curdle.)

 

Set a large strainer or sifter over a bowl. Measure in the flour, cornmeal,

salt, baking soda, baking powder, and cinnamon. Stir or sift the dry

ingredients into the bowl.

 

Stir the oil and maple syrup into the soymilk. Make a well in the center of

the dry ingredients and add the liquid. Stir with a fork just until blended.

The batter should be medium-thick but still pourable; if it's too runny,

stir in a tablespoon or two more flour. Alternatively, if the batter becomes

very thick as it stands, stir in a tablespoon or two of soymilk.

 

When the waffle iron is ready, brush the top and bottom with oil or mist

with pan spray. Pour a generous 1/2 cup of batter over the surface. Bake

according to manufacturer's directions until crisp, usually 5 to 6 minutes.

Serve immediately or transfer to a cooling rack and keep warm in the oven

while you are preparing the remaining waffles.

 

Other Ideas:

Add 2 tablespoons of shelled, unsalted sunflower seeds to the batter.

 

 

 

 

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NOTES : Makes 4 7-inch round waffles