Today is waffle day in Sweden where I’m from and since you can take the girl out of Sweden but not Sweden out of the girl I made waffles for my family. This my first time making vegan waffles and I’m very pleased with the result. They are the soft kind of waffles instead of the Belgian crispy kind. In Sweden waffles are usually a dessert so I made these which can be either a fancy breakfast or yummy dessert. For me they were a nice snack served with maple syrup with my afternoon tea.
Carob waffles
1/2 cup cold water
3/4 cup full-fat cream milk
1/2 cup all-purpose flour
1/4 cup spelt flour
2 tbs wheat germs
1 1/2 tbs Earth Balance margarine, melted
1 pinch of salt
2 tbsp carob powder
Blend water and cream together and add flour little at the time. Whisk to remove any lumps. Add remaining ingredients and blend but don’t over work the batter. Let rest in fridge for an hour. Use a well heated waffle maker that’s been brushed with canola oil.
