The recipe I was planning to make for this post was stuffed french toast. But sometimes, you don’t feel like french toast. You feel like a hearty, grainy, not-too-sweet waffle.
So, that’s what I did. The result? Hearty, whole grain vegan waffles that just happen to pair perfectly with roasted stone fruit. Oooh yeah.
The batter is simple and can be modified according to what you have. For sweetener I went the natural route: sucanat – natural cane sugar – and molasses.
I loved how the sucanat had a caramel-like flavor, plus it’s healthier than standard table sugar when it comes to blood sugar spikes. And the molasses had me screaming for fall to arrive right this second. Molasses and fall go together like Bonnie and Clyde. I checked.
These waffles may not be super crispy, but they are super tasty.
Tons of whole grains make them healthy and provide some crunchy texture, and the sucanat and molasses keep them from being overly-sweet. And once you put a juicy, roasted, caramelized nectarine or peach on top, BAM, flavor explosion in the mouth. Don’t look at me – you have been warned.
These gems make a perfect special morning meal for lazy weekends. Open up your windows, stream your favorite music, get flour all over your the kitchen floor and make these waffles. Is there anything better than that?
I topped mine with a little almond butter, a roasted nectarine and a drizzle of maple syrup. So, stinkin’, good. The lone remaining waffle in my freezer is currently calling my name. Definitely making these again this fall, and you know what? You should, too.
Vegan Whole Grain Waffles with Roasted Stone Fruit
- 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written)
- 1 Tbsp molasses
- 1/4 cup unsweetened applesauce (or sub a little extra almond milk)
- 1 Tbsp avocado or coconut oil
- 1/2 Tbsp baking powder
- 1 pinch sea salt
- 3 Tbsp sucanat (or sub brown sugar)
- 1/2 tsp cinnamon
- 3/4 cup unsweetened almond milk
- 1 cup whole wheat pastry flour (or sub a gluten free blend at your discretion)
- 1/4 cup almond meal or oat flour
- Optional for topping: stone fruit of choice, almond butter, maple syrup
- If roasting stone fruit, preheat oven to 375 degrees F (190 C) and slice fruit into thin wedges. Place on a baking sheet with 1 tsp of coconut or olive oil and toss with a touch of turbinado or granulated sugar (optional). Roast for 15-20 minutes or until soft and juicy. Cover with foil until serving. Set aside.
- For the waffles: In a large bowl, prepare flax egg by combining water and flaxseed and letting it rest for 5 minutes to achieve an “eggy” texture.
- Add the molasses, applesauce, oil, sucanat, cinnamon, baking powder, salt, and cinnamon and whisk. Add almond milk and stir once more.
- Next add flour and almond meal and whisk gently until just combined. Let batter rest while preheating your waffle iron, preferably to a high “crispy” setting.
- Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron and cook according to manufacturer’s instructions.
- Once done, place on a cooling rack briefly to let steam roll off and crisp up a bit. Then transfer to serving plates in a 200-degree F (93 C) oven. Serve warm with almond butter, roasted stone fruit and maple syrup, or whatever toppings you desire.
*Recipe (as originally written) yields 3 large waffles (plenty for 2 people) – double or triple for more as these make great freezer waffles to toast up in the mornings for a quick breakfast.