Tag Archives: coconut

vegan Liege waffles with blueberries

Toasted Coconut Vegan Liege Waffles Recipe (egg replacer version)


Toasted Coconut Vegan Liege Waffles Recipe (egg replacer version)
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These delicious vegan Liege waffles are amazing on their own or covered with melting carob or chocolate chips. This version uses egg replacer powder, a variation from the flaxseed version. Makes the equivalent of 4 (7-inch) round Belgian-style waffles. Important: read the tips on vegan Liege waffles first.
Serves: 4
  • 2¼ teaspoons (one ¼-ounce package) active dry yeast
  • ⅓ cup warm water (does not include water required for egg replacer)
  • 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ¼ teaspoon salt
  • ½ cup plus 2 tablespoons vegan margarine, non-hydrogenated
  • ½ cup coconut milk (not the “light” variety)
  • 3 egg replacer eggs
  • ½ cup coconut, finely shredded unsweetened (macaroon style)
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • ¾ cup to 1 cup Swedish or Belgian pearled sugar, or coarsely crushed sugar cubes (see note)
  1. Begin at least 3 hours in advance of baking the waffles, or 1½ hours in advance if using quick-rise yeast.
  2. In a large bowl, mix the yeast, warm water, and sugar, and allow to sit for at least 5 minutes.
  3. Add the all-purpose flour, whole wheat flour, and salt, and knead for 2 to 3 minutes until most of the flour is incorporated into a somewhat crumbly ball.
  4. In a small bowl or cup, soften the margarine in the microwave.
  5. In another small bowl, prepare the egg replacer per the manufacturer’s directions.
  6. Add the margarine, egg replacer, and shredded coconut to the dough in the large bowl, and mix well with your hands.
  7. Cover the bowl and place it in a warm location until the flour mixture has almost doubled (see note).
  8. Mix the coconut extract and vanilla extract into the dough thoroughly.
  9. Then fold in the pearled sugar until it’s evenly distributed, and allow to sit for 15 minutes.
  10. 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.
  11. 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 ¾ cup to 1 cup of demerara or turbinado 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.


Banana-Almond Gluten-Free Vegan Waffle

Vegan Gluten-Free Banana Almond Waffle Recipe


Vegan Gluten-Free Banana Almond Waffle Recipe
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This delicious gluten-free vegan waffles recipe was inspired by the popular Zero Excuse Coconut Rice Waffles. These vegan waffles rely upon the oils naturally present in the almonds and coconut, and they utilize the sweetness of blackstrap molasses and banana. They have a relatively light density, crispy outside, and moist, banana-laden inside. Makes 6 (7-inch) round Belgian waffles. Enjoy!
Serves: 6
  • 1¾ cups warm water
  • ¼ cup plus 2 tablespoons ground flaxseed
  • 1 cup almond meal
  • 1 cup brown rice flour
  • ½ cup tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ripe, medium banana
  • 1½ cups canned coconut milk (see note)
  • 2 tablespoons molasses (preferably blackstrap)
  1. Whisk the ground flaxseed into the warm water in a medium bowl, set aside, and allow to sit for 2 to 3 minutes.
  2. In the meantime, sift or whisk together the almond meal, rice flour, tapioca flour, baking powder, baking soda, and salt in a large bowl.
  3. Mash the banana in a small bowl.
  4. Whisk the mashed banana, coconut milk, and molasses into the water and flaxseed mixture.
  5. Pour the wet ingredients into the dry and mix until well blended. The batter should be only slightly lumpy, with lumps smaller than peas.
  6. Preheat the waffle iron for 3 to 5 minutes while allowing the batter to stand.
  7. Stir the batter another 5 to 10 strokes, breaking up any clumps of rice flour that haven’t absorbed moisture.
  8. Spray both grids of the waffle iron generously with oil. This is important even with “no stick” irons, as waffles that are both vegan and gluten-free can have a higher tendency to stick.
  9. Pour or ladle the batter into the center of the iron, covering no more than two-thirds of the iron’s surface for the first waffle. Adjust the amount as needed for subsequent waffles.
  10. Bake each waffle for 3 to 5 minutes, or until it reaches the desired level of brownness and can be easily removed. Spray grids with additional oil prior to each waffle.
Use full-strength coconut milk, not a “light” version that’s more watered down. Lately I’ve had more difficulty finding canned coconut milk that doesn’t have any water and guar gum added, and find that even “non-light” versions of different brands can differ in thickness slightly. Because of this, you may get better results by increasing the coconut milk by 2 tablespoons or so while decreasing the water by an equal amount, if you’re not satisfied with the initial results. You may also wish to whisk the coconut milk to break up larger clumps before adding to the other ingredients.