1 cup whole wheat flour or whole wheat pastry flour
1 cup unbleached all purpose flour
1/4 cup fine malt flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1 1/4 cups water
1 cup nondairy milk
1/4 cup coconut oil, melted, plus more for greasing waffle iron (or you may use a spray)
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
1. Preheat waffle iron according to manufacturer's suggestions. Preheat oven to 200 degrees F if keeping waffles warm. Whisk together in a medium bowl, whole wheat flour through sea salt.
2. In a small bowl, whisk together the water through almond extract. Add the wet ingredients to the dry and combine until just mixed, a few small lumps should remain.
3. Pour batter onto greased waffle iron using measurements specified for your iron. I used about 1 cup for my 7 1/2" round deep Belgian waffle baker.
4. Bake until desired crispness is achieved and remove to a cooling rack. To keep waffles warm until all are baked, place a sheet pan with cooling rack in it into oven.
Serve with warm maple syrup and vegan margarine, a nice fruit compote or make dessert with chocolate sauce, ice cream, vegan whipped cream and a maraschino cherry.
These taste the most like dairy and egg containing Belgian waffles. Bananas are good but I don't always want banana waffles. I have experimented with many recipes and the 2 ingredients that I have found that give a restaurant flavor is the malt and almond. Malt flour often makes its way into my pancake recipes as well. This recipe makes waffles with crisp exteriors and moist, fluffy interiors that reheat well under a broiler or in a toaster. Please try them and let me know what you think.
Source of recipe: I modified this recipe http://www.godairyfree.org/200905203414/News/Nutrition-Headlines/Naked-B...