(I would have put a picture here, but we ate them all up)
Waffles are a favorite around our house, so for our rainy day breakfast they seemed like a natural choice. Though to be honest, it would have been the choice even if it had been sunny... Really, we like waffles. So I regularly get new cookbooks from the library, and a while ago I grabbed Vegan Brunch by Isa Candra Moskowitz. I really like her style and recipes, and I really like brunch so it seemed a perfect match. And it is, if for no other reason than this recipe. I made some changes (in parenthesis) and I will continue to play with it - I want to try adjusting it for an egg or two and see if that accentuates or detracts from the wonderful malty goodness. I also think that these would be easy to do in the blender, which would make the waffle production that much easier. But I couldn't wait to share the recipe, because these are seriously the perfect breakfast food... possibly lunch or dinner, too. Even Little Miss Picky Pants was pleased.
Old-fashioned Chelsea Waffles
From Vegan Brunch by Isa Chandra Moskowitz
2 c almond milk (1/2 soy & ½ organic dairy)
1 tsp apple cider vinegar
3 Tbsp canola oil (vegetable oil)
3 Tbsp barley malt syrup, at room temp (last time, brown rice syrup)
1 ¾ c all-purpose flour
¼ c cornmeal
½ tsp salt
1 Tbsp baking powder
1 Tbsp corn starch
Preheat waffle iron.
In large mixing bowl mix together milk, vinegar, oil, and syrup until syrup is completely dissolved.
In separate bowl mix together dry ingredients. Add into milk mixture and mix until smooth. Spray waffle Iron and cook waffles according to manufacture’s directions.
She words the instructions just a little differently, but these worked for me.