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Gluten-Free Vegan Buckwheat Waffles

September 11, 2019 by Katherine Baker Leave a Comment

Holy cow! I haven’t posted a recipe in a minute (well, since this epic vegan chocolate pudding recipe a couple of weeks ago). Honestly, I just haven’t been cooking a lot of new or creative things lately during this crazy move/transition time. My days have been busy and my mind has been preoccupied so lately meals and snacks have been reliable, simple, quick-to-prepare old standbys. But I was going through my computer’s desktop and found a folder of photos of these gluten-free vegan buckwheat waffles I took over a month ago (back in Wisco) and remembered I snapped pics with the intention of posting the recipe, but never got around to it!

So here we are! Gluten-free vegan buckwheat waffles. This is my go-to buckwheat waffle recipe. I use a combination of buckwheat and oat flours for these waffles. I have found using only buckwheat flour yields dense, bitter waffles. Oat flour helps make the waffles lighter, fluffier, and my neutral in flavor, while keeping them gluten-free (if that’s important to you).

Applesauce adds moisture and a hint of sweetness. If you don’t have apple sauce, canned pumpkin puree should also work, although the flavor will be a bit less sweet, and a bit more umami. But maybe that’s what you’re into. Savory gluten-free vegan buckwheat waffles with a bowl of veggie chili perhaps? Sign me the frick up!

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Spicy Sunflower-Infused Waffle’d Falafel Balls [Vegan]

July 8, 2014 by Katherine Baker 12 Comments

Reason #1 you should make these: The name. Waffle’d Falafel Balls. Or Wafalafel. Whatever you call it, it’s great.

Go ahead, say it out loud: “I made falafel waffle balls!” *instantly* you feel awesome. And a bit silly. Two great things to improve your mood and the mood of anyone lucky enough to share these with you.

Which brings me to reason #2 you should make these: they are honestly ridiculously amazing. I [ne

arly] had to slap my mom’s fingers off them when I was taking photos. Although baking them in a waffle maker is totally unnecessary, it does wonderful things for the texture by providing more surface area for browning/crispiness and creating more dense and more airy pockets and gets a nice Maillard reaction going (which I explained better when I used the waffle iron to make Chocolate Chip Waffle Cookies here). You have my permission to make this recipe and simply bake them in the oven.

They will still taste magnificent even though they would be as fun to say or quite as interesting to eat, but I think you’ll still enjoy them, and so will your body.

Leading to reason #3 you should make these: they are quite nutritious! Chickpeas are powerhouses of protein, fiber, and quality carbohydrates which will give you oodles of energy to power through your day without leaving you feeling weighed down.

If you aren’t already friendly with beans and legumes, I suggest you start eating more. They provide protein and satiety while also delivering the goodness of plants via an array of vitamins, and minerals. Aka, they win. Eat up friends, and don’t be afraid to toot. #worthit

I made these vegan by replacing the egg typically seen in falafel recipes with one tablespoon chia seeds and 2 tablespoons water, which provided some viscosity and emulsification to the mix. I also ground up sunflower seeds for a boost of palatable fat, a more interesting texture, and a complimentary earthiness to dance with the chickpeas.

These would be great on a salad, as part of a snack plate, or tucked into a pita or to bulk up a sandwich. Or, you can do what my mom did and just eat them plain. That works too. However you eat them, baked or waffle’d, enjoy these tiny nutritious nuggets of pure joy.

Waffle Falafel Balls

Prep Time: 30 minutes
Cook Time: 30 minutes
Level: Easy
makes about 8 small waffle patties – serves 2-3

Ingredients:

1 can chickpeas (15oz), drained and rinsed
2 tablespoons sunflower seeds (can also use tahini instead)
1 teaspoon oil
1 tablespoon chia seeds + 2 tablespoons water (or 1 egg, if not vegan)
juice of half a lemon
1/3 cup green onions, chopped
1/4 cup cilantro, chopped
1 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons curry powder or cumin
a hearty squeeze of Sriracha or other hot sauce (if you like it hot, which I do ;-))
salt and pepper, to taste

Directions:

1. Plug in your waffle iron and preheat oven to 375 degrees.

2. Place chia seeds and water in a small bowl to congeal and set aside.

3. Drain and rinse can of chickpeas.

4. Chop green onions and cilantro.

5. Place sunflower seeds in a food processor and grind until fine. Slowly add teaspoon of oil until the sunflower seeds become a peanut-butter-like paste.

6. Add chickpeas, onions, cilantro, spices, chia/water mix, juice of half a lemon, and Sriracha to food processor. Whirl until you get a nice mushy paste that is slightly wet and sticks together.

7. Roll into donut-hole sized balls and place each in a quarter of the waffle iron. Close and allow to cook until golden brown and firm, about 2-4 minutes.

8. Transfer to baking sheet and place in oven for about 10 minutes to crisp them up a bit. This is optional, but I like things crispy, so I did it, yo.

9. Allow to cool and eat on a sandwich, pita, or salad. Or straight to the face!

Chochaffelie (Chocolate Chip Waffle Cookie)

June 24, 2014 by Katherine Baker 3 Comments

I have an [extreme] obsession with waffles. There is something about those airy rectangles that create such a pleasurable experience for my mouth. To me, texture is a huge part of the enjoyment of food, and there is something truly magical about those airy, repetitive rectangles that never fail to please my mouth. Maybe it’s the maximum surface area for browning. I love browning. Food that’s a lil burnt is totally up my ally…especially when it’s something sweet’n’carby.

If you want to get all food science-y, (too bad if you don’t, because I’m finna) this is called the Maillard Reaction, which is the reaction between amino acids and their reducing sugars that gives foods that distinct brown color and flavor. This is what happens to your toast, cake, the cripsy parts of your potatoes, your roasted veggies (yes, vegetables are carbohydrates!), caramel making, and that gorgeous golden crust on all your breads.

Long story short, the Maillard Reaction = protein + carbohydrate + heat = brown.

Bottom line of story: Maillard = delicious.

Now back to waffles. With all that surface area for Maillard to go down, there’s lots of crispy browning. And then there’s the glorious crunchy edges that contrast oh so beautifully with the fluffy inside.

I really, truly, love waffles. Toaster waffles are a staple in my life. Any place I’d put bread, I will other times put toaster waffles. Yes, your pb+j just got better. As did your sandwich. Just buy the whole wheat kind and they aren’t too sweet for even your saltiest creation. Trust me on this one. You will thank me later.

Beyond the freezer, there are homemade waffles. If you got a few extra minutes they are always worth making, even just for the fragrance that will waft through your house all day long after. I recently got a new waffle iron because my old one went MIA when my mom moved, and I have been spending some quality time making waffles for myself in batches, freezing some, and eating them all week long.

But why just make waffles in a waffle iron? I thought to myself. Why not cookies? And thus, the chocaffelie was born. Just rolls off the tounge, doesn’t it? No. No it does not. It does taste good though.

I had to try this recipe a few times before I got it right. The first time I just tried to bake regular cookie dough in the waffle iron. It didn’t work so great. It tasted nice, but was all sticky and crumbly. So I hybrid some various aspects of the cookie and the waffle and ended up with this. I also realized that for best results, smaller chocolate pieces are needed to prevent them from sticking to/burning on the waffle iron. Thus, I recommend you chop your chocolate chips. This would also be a wildly appropriate place for mini chips. But you know. Work with whatcha got.

Chocolate Chip Waffle Cookie

Prep Time: 20 minutes
Cook Time: 30 minutes
Level: Easy

Ingredients:

1 cup flour
¼ cup rolled oats
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) non-dairy butter, softened
1 egg, separated (2019 NOTE: this was written pre-vegan days; sub 2 tablespoons applesauce + one tablespoon flax seed)
¼ cup granulated sugar, divided in half
½ cup brown sugar
1 teaspoon vanilla extract
¼ cup milk of choice
1 cup chocolate chips, chopped (or 1 cup mini chips)

Directions:

1. Plug in your waffle iron and set it to a medium-high heat.

2. In a bowl, combine flour, oats, baking soda and salt. Mix.

3. Separate egg into yolk and whites. Whip the whites up with an electric mixer. Add half of the granulated sugar (so about ⅛ cup or a few tablespoons) to encourage the stiff peaks to set. Set both aside.

if you look closely, i’m flipping a peace sign in that egg yolk reflection. i think i’m hilarious fyi.

4. In a large bowl, beat the butter, remaining white sugar, and all of the brown sugar together until nice and fluffy. This will take a minute or two. Next add the egg yolk and vanilla and whip a little more until combine. Lick the whisk. Or at the very least, appreciate its beauty or try to prevent your dog from hopping up and stealing it from you.

5. Add the dry ingredients to the wet ingredients and mix gently until combined.

6. Fold in the chocolate chip pieces or mini chips. Finally, very gently fold in the egg whites.

7. You can place a spoonful of batter in each of the four corners of the waffle iron, or place a big glob right in the center, depending on what kind of end product you want.

8. Close the iron and allow the cookie to bake for about 2 minutes, or until brown and crispy and beautiful.

9. Using a fork or knife, gently remove from iron and set on cooling rack to cool.

10. Eat. And/or post to instagram and prepare to be bombarded with texts demanding you share. It’s up to you.

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