Spiced Vegan Sourdough Waffles

 

Spiced Vegan Sourdough Waffles

***I’m pleased and honored to say that this post is part of a collaboration with some amazing and talented bloggers.  It’s all about the SOURDOUGH!  Please be sure to visit their websites and check out their scrumptious recipes!  See links at the end of this post.

Do you love waffles?  Joel does.  In fact, he says they make him very happy. 

But years ago, it seemed our waffle iron broke constantly.  I finally gave up and just bought the frozen waffles.  They tasted good, but nothing like a fresh-baked waffle. 

We finally got a quality waffle iron!  And now we enjoy these Spiced Vegan Sourdough Waffles!

Any time we want…Yay!

The beauty of this recipe is that you can spice it to your taste.  We love the flavor.  

A Little Tiny Bit of History

Waffles first appear in the early 1700’s (in the English language), and documentation shows gatherings, known as “Waffle Frolics,” were happening in New Jersey around the mid-1700’s.  But the waffle’s predecessor was known to have existed in Medieval times, and more in the form of a wafer cooked on an embossed-type of iron.

Fast forward – waffles are now, of course, popular worldwide.  

If you love waffles like we do, then this needs no explanation!

Making the Sponge

You’ll need to make a “sponge” the night before:

1 Cup sourdough starter -it can be discard/unfed  (I love using sourdough starter discard for this recipe because I prefer not to waste anything if I can help it!)

2 Cups sour plant milk, or vegan “buttermilk” (Combine 2 teaspoons distilled or apple cider vinegar in a 2-Cup measure with almond, soy, or other plant milk)

1-2 Tablespoons raw cane or coconut sugar

2 Cups all-purpose, whole grain, OR gluten-free baking flour

Mix the above ingredients in a large bowl.  Cover with a cloth and let it rest in a cool-ish place overnight, approximately 12 hours or so.

Make Vegan “Eggs”

In the morning, mix together your vegan “eggs:”

Mix 2 Tablespoons ground flax meal with 6 Tablespoons warm-ish water.  Set aside.

Add the Remaining Ingredients

Then, uncover your bowl of sponge, and add:

1 teaspoon baking soda

1 pinch(up to 1/2 teaspon) salt(optional – you can omit it if you are on a sodium-restricted diet)

1/4 Cup melted coconut oil or vegan “butter”

2 teaspoons – 1 Tablespoon of pumpkin pie spice, apple pie spice, or allspice  (or mix 1/2 teaspoon each of cinnamon,  ginger,  nutmeg, and ground cloves) 

*The reason I give a range and spice options is because we all have different preferences.  If you like the warmth of these spices, add the greater amount.  Please feel free to play around with this and customize it to your liking.

Now add your flax “eggs.”

Here is what it will look like:

Mix it all together thoroughly, but don’t overdo it.  You can do this while your waffle iron heats up.  If you need to, lightly grease your waffle iron.

Once the waffle iron is ready(usually indicated by a green light), pour 1/2 Cup of the batter into it and close it.  The light should now turn red.  After the green light goes on again, open the waffle iron, remove the waffle(If you unplug and use a fork or barbecue skewer to help, that’s fine), top with whatever you like, and enjoy!

Possible toppings

Maple syrup

Honey, if you eat honey(technically it’s not vegan)

Marmalade

Apple butter

Jam or jelly

Peanut butter (or other nut butter)

Yogurt (we eat coconut yogurt)

Fresh fruit

Dark chocolate sauce (Or place chocolate chips on a hot waffle and allow them to melt.  Then spread the melted chocolate around with a knife or spatula.)

Spiced Vegan Sourdough Waffles

Yield: 12 Waffles

Spiced Vegan Sourdough Waffles

Print

These vegan sourdough waffles are delicious, with just the right amount of spice! You can use either freshly fed OR sourdough starter discard in this recipe.

Prep Time 10 minutes

Cook Time 5 minutes

Additional Time 12 hours

Total Time 12 hours 15 minutes

Ingredients

• Part One - The Sponge
• 1 Cup sourdough starter -it can be discard/unfed
• 2 Cups sour plant milk, or vegan “buttermilk” (Combine 2 teaspoons distilled or apple cider vinegar in a 2-Cup measure with almond, soy, or other plant milk)
• 1-2 Tablespoons raw cane or coconut sugar
• 2 Cups all-purpose, whole grain, OR gluten-free baking flour
• Part Two - Waffle Batter
• 2 Vegan "Eggs" (Combine 2 Tablespoons ground flaxseeds with 6 Tablespoons warm water)
• 1 teaspoon baking soda
• 1 pinch salt(optional – you can omit it if you are on a sodium-restricted diet)
• 1/4 Cup melted coconut oil or vegan “butter”
• 1 Tablespoon of pumpkin pie spice, apple pie spice, or allspice (or mix one teaspoon of cinnamon, one teaspoon of ginger, 1/2 teaspoon each of nutmeg and ground cloves)

Instructions

1. Make your vegan "buttermilk" by combining 2 teaspoons of apple cider vinegar with 2 Cups of plant "milk," such as almond or soy. Set aside.
2. In a medium or large bowl, combine one Cup of sourdough starter (discard or fed) with 1-2 Tablespoons raw cane or coconut sugar and 2 Cups flour.
3. Add the vegan "buttermilk" and mix well.
4. Cover bowl with a cloth and keep at a cool room temperature for about 12 hours or overnight.
5. After the hours have passed, in a separate bowl, mix together 2 Tablespoons ground flaxseeds and 6 Tablespoons warm water. Set aside.
6. Preheat the waffle iron.
7. Uncover the sponge. Add to this bowl: 1 teaspoon baking soda, a pinch of salt (optional), melted coconut oil, and spices. Mix well.
8. Add the flax "eggs" and stir thoroughly.
9. If needed, brush the waffle iron with a little melted coconut oil.
10. Pour 1/2 Cup batter into the center of the waffle iron and gently close. If you have a light indicator, use that as your gauge. Otherwise, cook each waffle for approximately 4-5 minutes.
11. When done, remove waffle carefully and serve with syrup or other toppings.
12. Suggested toppings include: Maple syrup

Honey, if you eat honey(technically it’s not vegan)

Marmalade

Apple butter

Jam or jelly

Peanut, or other nut butter

Vegan Yogurt (we eat coconut yogurt)

Fresh fruit

Dark chocolate sauce

Chocolate Chips

Nutrition Information:

Yield:

12

Serving Size:

1 Waffle
Amount Per Serving: Calories: 275Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 46mgSodium: 282mgCarbohydrates: 37gFiber: 2gSugar: 5gProtein: 8g

Nutrition information isn't always accurate. It is intended here as a guide only.

 

Be sure to check out the recipes by these amazing bloggers!

         

 

 

 

 

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Sourdough Pretzels by Nettie of hrhomestead.com

 

 

 

 

 

 

 

The Perfect Sourdough Pancake Recipe by Rainie of rainierobinson.com

 

 

 

 

 

 

 

Sourdough Biscuits Without Baking Powder by Caren of texasfarmsteadliving.com

 

 

 

 

 

 

 

 

 

 

Cast Iron Texas Dewberry Focaccia by Meagan of leecohoney.com

 

 

 

 

 

 

 

 

 

Sourdough Pizza Crust by Samantha of thecrooksfamilyfarm.com

 

 

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