Vegan Sourdough Waffles With Strawberries And Coco... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My favorite waffle recipe of all time is the sourdough waffle recipe in Nancy Silverton's sourdough bible, Breads from the La Brea Bakery. I recently set out to veganize this recipe, and the results did not disappoint! Read more ! They are crispy on the outside, moist and light on the inside, and have a delightful sourdough flavor. If you keep a sourdough starter, this recipe is extremely quick and easy, but must be started the night before. Ingredients:
day one |
1/2 cup earth balance, melted |
1 cup soymilk |
1 cup sourdough starter |
1 tsp salt |
1 tbsp brown sugar |
1 1/2 cups all purpose flour |
day two |
1/4 tsp baking soda |
1 tbsp ener-g egg replacer mixed with 4 tbsp water |
strawberries |
vanilla coconut milk ice cream, thawed |
Directions:
1. The night before you want to cook the waffles, whisk together all ingredients in section Day one in a large bowl.
2. Cover bowl tightly with plastic wrap and let stand at room temperature for 8-14 hours.
3. Also the night before, take your coconut ice cream out of the freezer and put it in the fridge. It will not melt, but will turn into a soft mousse, similar in texture to whipped cream.
4. The next morning, whisk in egg replacer and baking soda
5. Cook batter in a hot, greased waffle iron, 3-5 minutes
6. Serve with sliced strawberries and thawed coconut cream, or whatever toppings you prefer.
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