Vegan Whole Wheat Belgian Waffles

Thank you for sharing!

Last Updated on November 13, 2019 by Chef Mireille

Although waffles are a common breakfast item, in Belgium where they originated, it is made quite different. There it is made with yeast and is closer in texture to bread than our cake like waffles. I have already done this classic version here, but today I decided to do a #vegan whole wheat version for extra fiber, lower fat and perfect if you’re lactose intolerant.

Vegan Whole Wheat Belgian Waffles

Prep Time:1 1/2 hours – 8 hours

Cook Time: 15 minutes

Yield: 6 square waffles

Ingredients:

• 2 cups coconut milk
• 6 tablespoons oil
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1 1/2 cups whole wheat flour
• 1/2 cup all purpose flour
• 1 1/2 teaspoons instant yeast

Heat 1 1/2 cups of the milk to warm, 110 – 115 F.

In the bowl of an electric mixer, combine oil, applesauce and vanilla.

In a medium bowl, combine sugar, salt, flours and yeast. Mix well.

Add heated milk to bowl and mix to combine.

Switch to dough hook attachment and knead until thoroughly combined. Cover with plastic wrap and kitchen towel. Leave for 1 hour, until doubled in volume.

You can either make waffles now or for increased flavor, leave in the refrigerator overnight or for several hours. If you leave in the refrigerator, the batter will thicken and grow so put it in a container that has room for the dough to grow. It will become tacky, like a sourdough starter.

The next morning add the remaining coconut milk and mix to combine, using a rubber spatula.

Cook waffles according to waffle maker instructions. As the dough is tacky, you will have to take a minute spreading the dough once you place it on the greased waffle iron. Use a rubber spatula to do this.

Serve with syrup and fresh fruit.

A #fiberrich and #lowfat breakfast…

who can resist this healthy breakfast?

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Vegan Whole Wheat Belgian Waffles

Prep Time8 hrs

Cook Time15 mins

Servings: 6 waffles

1x2x3x

Ingredients

• 2 cups coconut milk
• 6 tablespoons oil
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1 1/2 cups whole wheat flour
• 1/2 cup all purpose flour
• 1 1/2 teaspoons instant yeast

Instructions

• Heat 1 1/2 cups of the milk to warm, 110 - 115 F.
• In the bowl of an electric mixer, combine oil, applesauce and vanilla.
• In a medium bowl, combine sugar, salt, flours and yeast. Mix well.
• Add heated milk to bowl and mix to combine.
• Switch to dough hook attachment and knead until thoroughly combined. Cover with plastic wrap and kitchen towel. Leave for 1 hour, until doubled in volume.
• You can either make waffles now or for increased flavor, leave in the refrigerator overnight or for several hours. If you leave in the refrigerator, the batter will thicken and grow so put it in a container that has room for the dough to grow. It will become tacky, like a sourdough starter.
• The next morning add the remaining coconut milk and mix to combine, using a rubber spatula.
• Cook waffles according to waffle maker instructions. As the dough is tacky, you will have to take a minute spreading the dough once you place it on the greased waffle iron. Use a rubber spatula to do this.
• Serve with syrup and fresh fruit.

Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Thank you for sharing!