The simple purchase of a waffle iron has ensured that my Sundays will never be the same again.
Ok, perhaps this is an exaggeration. I’m not spending every Sunday making waffles, but I am now doing it quite often and with great enthusiasm. My son, previously used to the packet variety, is also greeting this new endeavour with relish and has yet to turn down an offering.
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It is hard to find pre-made vegan waffles. I’ve certainly yet to do so (feel free to drop in the comments your favourite vegan waffle location), so making your own is the best option.
This is a simple waffle recipe to get you started and takes advantage of the season’s abundance of fresh cranberries. If there are none available when you come to make these then just switch to another berry (frozen mixed berries from the supermarket work well).
Get your waffle iron hot before cooking (I have mine set to just a notch below full temperature) and I have found that 9 minutes is the perfect cooking time for my iron. You may have to experiment a little with yours to get the perfect crunch.
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Prep time: 15 minutes. Cooking time: 25 minutes for the cranberries, 9 minutes for the waffles.
For the Cranberries:
50g vegan margarine
300g fresh cranberries (or other berry)
175ml cranberry juice
3 tbsp redcurrant jelly
1 tsp ground cinnamon
¼ tsp ground mixed spice
For the Waffles:
300g plain flour
100g semolina flour
¾ tsp salt
4 tsp baking powder
600ml vegan milk
2 tsp cider vinegar
5 tbsp sunflower oil
5 tbsp maple syrup
2 tbsp dark brown sugar
Oil for greasing
About 2 tsp ground cinnamon to dust
Vegan pouring cream to top
First make the cranberry topping. Melt the margarine in a saucepan and cook the cranberries for 2-3 minutes, until starting to soften. Now add the rest of the cranberry ingredients and bring to the boil. Gently simmer, stirring from time to time, for 20-25 minutes, until you have a soft, jam-like consistency.
Now make the waffles. Put the two flours, the salt and the baking powder into a large mixing bowl and stir to combine. Now add the milk, vinegar, oil, maple syrup and brown sugar and whisk together until you have a smooth batter. Transfer to a pourable jug and set aside.
Preheat your waffle iron to a fairly hot setting, then brush the top and bottom with a little oil (you can also use an oil spray for this).
Once the iron is hot enough, pour in some of the batter, until it reaches the top of the grooves on the bottom plate. Don’t overfill as it will spill out over the sides while cooking (you may have to experiment to get the right amount). Cook for approximately 9 minutes, until the waffle is golden and crispy, but not burnt.
Serve on a plate, then generously dust with the ground cinnamon. Top with the warm cranberry mixture and then drizzle on the vegan cream.
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