Guess what? I made my first batch of waffles earlier this month! Utterly shocking, I know. But, Tim is the waffle master in our home. I only become part of the equation when the waffle iron needs to be cleaned. Fair trade considering I get a plate of hot, yummy waffles in return. I’m not really sure why I never tackled waffles; I love cooking and baking. Waffle (and pancake!) territory is a whole different arena for me. In an attempt to tackle my waffle fears, I made two batches of different waffles this month. Plain waffles for the first batch, nothing special, but I love simplicity:
The recipe is in Vegan Brunch, the Chelsea Waffles.
For my second batch of waffles I got a little more creative and used my free log of cheddar-style Teese from Chicago Soy Dairy. The idea for the following recipe has been kicking around in my head for at least a month, yet I never seem to find the time to make floaty-mind-thoughts become food on my plate. Priorities, priorities…
If you read my first “Taking the Teese Challenge” post, you know that Chicago Soy Dairy sent vegan food bloggers free Teese. In return, bloggers were asked to create recipes, photograph the results, and write a blog post showcasing the Teese-centric goodness. Sounds fun, right?!
My second Teese creation was a success! It’s so easy to be skeptical when you consider the ingredients, but trust me, these waffles were absolutely ace.
Buttermilk Cheddar Waffles with Sauteed Apples and Savory Syrup (vegan obviously)
My waffle iron yielded 7, six-inch, crispy waffles.
Ingredients for the waffles:
1 1/2 cups light spelt flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plain, unsweetened almond milk (or other non-dairy milk of choice)
2 teaspoons apple cider vinegar
1/4 cup canola oil
1 1/2 cups shredded vegan cheddar cheese (I used Teese, of course!)
1. Preheat your waffle iron.
2. In a large bowl, stir together flours, baking powder, baking soda, and salt.
3. In a glass measuring cup, add the almond milk and apple cider vinegar. Stir and set aside for about 5 minutes to curdle.
4. Add the oil to the almond milk mixture.
5. Combine wet and dry ingredients and stir gently.
6. Add in shredded cheese and stir to combine, but don’t over mix.
7. Add batter to your waffle iron and cook according to manufacturer’s instructions. I used a 1/2 cup of batter per waffle in my waffle iron, just as a reference.
While your waffles are cooking:
*Core and thinly slice one large apple (don’t peel it!!). Place a skillet over medium heat and add just enough water to cover the bottom of the skillet. Add your apple slices and saute them until they are tender, but still a bit crisp too, 5-8 minutes depending on the size of your apple. Remove from heat and set aside.
* In a small saucepan add 3/4 -1 cup pure maple syrup and 1/4 teaspoon of dried thyme. You can add more or less thyme depending on your tastes (and how much TIME you have… Hahaaaa!). The thyme really complements the apples and the sweetness of the syrup, I promise!!! Bring the contents of the saucepan to a low boil and then reduce the heat and simmer gently for a few minutes. Make sure to stir, stir, stir!! Remove from heat and set aside until the waffles are done.
Take a few waffles and put them on a plate. Top with sauteed apples, drizzle with savory syrup, and eat! Yeah!
Extra big thanks to the folks at Chicago Soy Dairy for the free Teese and the fun challenge!