[cooked-sharing]
Charcoal Waffles
1.25 (180g) all-purpose flour
¼ cup (40g) cornstarch
1.50 tablespoon baking powder
3 teaspoon activated charcoal*
¼ teaspoon salt
1 tablespoon sugar or maple syrup
1.50 cups (375mL) almond or soy milk
2.50 tablespoon apple cider vinegar
3 tablespoon melted vegan butter or neutral-tasting oil
2 tablespoon tahini
Topping Ideas
vegan cream cheese (I used Kite Hill's chive cream cheese)
vegan bacon**
roasted tomatoes
roasted garlic
sautéed crimini mushrooms
fresh basil
roasted peppadws
1
Whisk together first five ingredients in a large bowl.
2
In a separate bowl, combine the remaining wet ingredients, then pour into dry ingredients and stir until no lumps remain (careful not to over-mix).
3
Cook waffles in a preheated waffle iron. Spread with vegan cream cheese and desired toppings.
Notes:
- *Activated charcoal is tasteless; it creates the black hue. You can find it at most grocery and health stores.
- **I used homemade vegan bacon made from marinating and baking rice paper; see this recipe.
Ingredients
Charcoal Waffles
1.25 (180g) all-purpose flour
¼ cup (40g) cornstarch
1.50 tablespoon baking powder
3 teaspoon activated charcoal*
¼ teaspoon salt
1 tablespoon sugar or maple syrup
1.50 cups (375mL) almond or soy milk
2.50 tablespoon apple cider vinegar
3 tablespoon melted vegan butter or neutral-tasting oil
2 tablespoon tahini
Topping Ideas
vegan cream cheese (I used Kite Hill's chive cream cheese)
vegan bacon**
roasted tomatoes
roasted garlic
sautéed crimini mushrooms
fresh basil
roasted peppadws
Directions
1
Whisk together first five ingredients in a large bowl.
2
In a separate bowl, combine the remaining wet ingredients, then pour into dry ingredients and stir until no lumps remain (careful not to over-mix).
3
Cook waffles in a preheated waffle iron. Spread with vegan cream cheese and desired toppings.
Notes:
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