These vegan spelt waffles are easy to make and have a wonderful texture. They are a healthier alternative to your favorite toaster waffles with a light texture and a crispy outside. You can double or triple the recipe since they reheat very well in the toaster. In a few simple steps you can have a filling wholesome breakfast in no time.
I am no nutritionist so I won’t go into detail about spelt flour. The main reason I use it is because it has a better, nuttier flavour than regular wheat flour. Some will say that it is higher in protein and minerals than regular wheat flour, however like I’ve said earlier this is not my area of expertise. This is the brand I like to use (picture below) which I bought at Whole Foods. It is the one I used in this recipe. I have however tried it with the Organic Spouted Spelt flour that is sold at Bulk Barn (a Canadian bulk food store) and it works great too.
Here are the steps to make these waffles:
First combine the applesauce and ground flaxseeds. Set aside while you complete the second step.
Next in a small sauce pan combine the cashew milk and coconut oil and heat up until the coconut oil is melted.
In a large mixing bowl, combine the applesauce mixture with the milk mixture and whisk until combined.
Add the dry ingredients into the wet ingredients and whisk until smooth. Try not to over-mix the batter as over-mixing will create a denser waffle.
This next step will vary based on your waffle iron. I use a Breville waffle iron. It is not the type of iron that creates thick Belgian style waffles. For this reason I was able to get about 6 waffles out of this batter. I heated my iron to the darkness setting “4” and used about 1/2 of a cup of batter per waffle. Once cooked, I like to place them on a cooling rack while I finish up the rest of the waffles. This will prevent your waffles from becoming soggy.
Serve with your favorite toppings and enjoy!
Vegan Spelt Waffles
- 1/4 cup applesauce , unsweetened
- 1 tbsp ground flaxseed
- 1 1/2 cup cashew milk , or milk of choice
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 3 tbsp coconut sugar
- 1 1/2 cup spelt flour , could use whole-wheat flour instead
- 1/4 tsp Himalayan pink salt , or sea salt
- 1 1/2 tsp baking powder
Mix together the applesauce and the ground flaxseed. Let sit while you do the next step.
In a small saucepan, combine coconut oil and cashew milk. Heat until the coconut oil is melted. Stir frequently to ensure the milk does not burn.
In a large mixing bowl, whisk together the applesauce mixture, the vanilla, as well as the milk mixture until combined.
Add the dry ingredients into the wet ingredients. Whisk until smooth. Do not over-mix the batter. Not over-mixing will ensure a fluffier waffle.
Let the batter sit while you preheat your waffle iron.
Spray your waffle iron with non-stick spray. Scoop some of the batter into your waffle iron and cook until golden brown.
This part will vary, as most waffle irons are different. I used ½ cup of batter per waffle and set my waffle iron to the darkness setting #4.
Repeat until all your batter is used up. I like to put the cooked waffles on a cooling rack that I have placed into a very low oven ("Keep Warm" setting on my oven). This will ensure that your waffles stay crispy.
Serve with your favorite toppings and enjoy.