Like some other 100 million Europeans, we’re in some version of a lockdown here chez Sade. For us this means working from home (we stocked on the necessities, a.k.a. coffee), and just running the necessary errands. We’re lucky to have a home gym, so exercise will continue as usual.
Anyway, to mark the beginning of the lockdown, I made waffles. No, actually, because we were feeling like waffles, I made waffles. They’re a new recipe, and it turned out tasty, although not comparable to any of the styles sold in Belgium.
Anyway, enjoy 😉 And if you have cabin fever already, bake some more!
Prep time:Â 10 minutes
Baking time:Â 30 minutes (on a 700 W waffle iron)
Cooling time:Â 15 minutes
Total time:Â 55 mins
Servings:Â 10 waffles
Ingredients
- 300 ml oat milk
- 5 ml (1 tsp) apple cider vinegar
- 60 ml sunflower oil
- 10 ml vanilla essence
- 60 gr oats
- 60 gr (unrefined) cane sugar
- 120 gr spelt flour
- 175 gr multigrain flour (or whole meal)
- 1 tsp baling powder
- 1/2 tsp salt
Instructions
- Mix the oat milk and vinegar in a small bowl and set aside.
- Mix all dry ingredients together in a big bowl.
- Add oil & vanilla to oat milk, mix and pour on top of dry ingredients. Mix well.
- Heat up the waffle iron (mine is a cheapy 700W model, heating and cooking times will vary with different irons).
- Scoop dough onto waffle iron (using standard 55mm ice scoop, about 80ml or 1/3 cup).
- Cook waffles 5 to 6 minutes. Check depending on your iron.
- Remove waffles from iron, cool on rack, and repeat until all dough has been cooked.
- Enjoy!
Recipe loosely adapted from https://minimalistbaker.com/7-ingredient-vegan-gluten-free-waffles/.
