For my birthday last month, Chris bought me waffle plates for our sandwich toaster and I finally got round to trying them! I have never eaten or made waffles before so it was a bit of a learning curve, especially as I adapted the recipe to make it vegan! They turned out well:
This recipe should make 4-5 waffles:
75ml aquafaba (the liquid from a tin of chickpeas)
125g plain flour
1 teaspoon baking powder
2 teaspoons caster sugar
200 ml plant milk (I used rice milk)
60 ml vegetable oil, plus 10ml for greasing the waffle plates
Whisk the aquafaba until it forms stiff peaks. It should take 3-5 minutes.
In a separate bowl, whisk together the other ingredients for 1-2 minutes.
Fold in the whisked aquafaba until fully combined.
Leave the mixture to stand for 5 minutes, then give a gentle stir before each use. I transferred mine into a jug so that it was easier to pour.
Preheat the waffle plates and when they are up to temperature, grease with oil using a pastry brush
Pour into the waffle maker to cover the plate fully and close the lid. Some will leak out!
Cook for about 7-8 minutes.
Repeat the cooking with the remaining batter.
Leave to cool slightly and enjoy: we had ours with golden syrup!
As you can see form the picture below, my first attempt (on the right) were very bubbly as I hadn’t let the mixture stand plus I didn’t completely fill the plate so the indentations became holes.
The bubbly version were quite crispy whilst the rest were fluffy in the middle and Chris and the kids were impressed with my vegan and gluten free version! However I ate 3 of the 5 on my own!
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