Decadent Almond Liege Vegan Waffles (flaxseed version)
While all vegan Liege waffles are decadent, something about almonds makes them even more so. Like coconut, almonds take on an enhanced flavor when slightly toasted. This version uses flaxseed, a variation from the egg replacer version. Makes the equivalent of 4 (7-inch) round Belgian waffles. Important: read the tips on vegan Liege waffles first. Prep time excludes "hands off" yeast leavening time.
Servings: 4 waffles
- 2 1/4 teaspoons active dry yeast (one 1/4-ounce package)
- 1/3 cup plus 1/4 cup warm water divided
- 2 tablespoons sugar
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 teaspoon salt
- 3/4 cup vegan margarine non-hydrogenated
- 1/2 cup almond butter
- 3 tablespoons ground flaxseed
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 cup almonds finely chopped
- 3/4 to 1 cup Swedish or Belgian pearled sugar or coarsely crushed sugar cubes (see note)
- Begin at least 3 hours in advance of baking the waffles, or 1 1/2 hours in advance if using quick-rise yeast.
- In a large bowl, mix the yeast, 1/3 cup of the warm water, and sugar, and allow to sit for at least 5 minutes.
- Add the all-purpose flour, whole wheat flour, and salt to the yeast mixture, and knead for 2 to 3 minutes until most of the flour is incorporated into a crumbly ball, and the remainder is clumped together in small pieces.
- In a small bowl or cup, soften the margarine in the microwave.
- In another small bowl or cup, whisk the ground flaxseed with the remaining 1/4 cup of warm water.
- Add the margarine, flaxseed-water mix, and almond butter to the dough, and mix well. Cover the bowl and place it in a warm location until the flour mixture has almost doubled (see note).
- Stir in the vanilla and cinnamon. Mixing with the handle end of a spoon or other thin item like chopsticks can make it easier to break up the long strands of batter into smaller clumps. The batter does not need to be completely smooth, but you don’t want too many clumps larger than the last segment of your pinky finger.
- Fold in the pearled sugar and chopped almonds until they’re evenly distributed, and allow to sit for 15 minutes.
- Bake roughly half a waffle’s worth of batter at a time, generously spraying the iron with oil prior to each waffle—even if the iron already looks very oily from the waffles, much of it is also melted sugar.
- These waffles harden slightly as they cool. Depending upon your iron, they may take up to a minute less than the manufacturer’s suggested average cooking time.
- Serve immediately, or allow to cool and store in a sealed container in the refrigerator for up to 3 days.
While the results will be slightly different, you can substitute 3/4 cup to 1 cup of demerara or turbinado sugar for the pearled sugar. You can use your oven to create a warm spot for the flour mixture to rise. Make sure the oven rack is low enough for the bowl to fit in the oven. Turn the oven on for 1 to 2 minutes at 200 degrees F. (It shouldn’t actually reach 200 degrees, but just warm up slightly.) Turn off the oven, place the covered bowl on the rack, and close the oven door to keep in the warmth. If you wish to let the batter stand overnight, strengthening the yeast flavor, covering the bowl and leaving it at room temperature will work fine.