Crispy on the edges and tender on the inside, these dramatic savory charcoal waffles are the perfect base for these loaded waffle toasts. Possibly the most delicious things I’ve ever made.
Savory Charcoal Waffles (Vegan)
[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
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