My parents have recently bought a new panini-maker/tosti-maker/waffle iron, and this is the first time in my life that I have actually owned an appliance to make waffles. Needless to say, I immediately went along and made different types of waffles. I found out that there are two types of Belgian waffles:
- Waffles from Brussels: light batter made with whipped egg whites
- Waffles from Liège: sweeter and heavier dough made with yeast
Since I wanted to make vegan waffles and did not want to work with aquafaba this time (I didn’t have a purpose for the chickpeas), I chose to make waffles from Liège for this recipe. I found a recipe online in Dutch that I thought could be easily veganised and went along.
The recipe I based this on can be found HERE, but is in Dutch. I also modified the recipe instructions, because the original recipe requires you to make a dough starter with a quarter of your flour, but this yielded a way to dry mix for me, needing me to add more liquid. This caused problems when adding all the ingredients together, because now the mix was too wet. Therefore, I changed some small things about the way the dough is made.
I also replaced the eggs in this recipe by applesauce. This egg-replacer for me is perfect because I always have applesauce in the house, and it’s tastier than chia seeds. The idea for this egg-replacer is not mine, but comes from the youtuber and blogger Gemma, from bigger bolder baking. Her egg-replacement chart can be found HERE
This recipe takes a bit longer than the original recipe states, I think closer to 1.5 hours than half an hour. This is because it involves two rises; the dough starter and the dough balls. After that the waffles need to be baked in batches, depending on the size of your iron of course.
Anyway, a bit of an effort, but worth it in my opinion!
Ingredients for 6 waffles:
- 125 grams of flour
- 25 mL of water (a little bit less than 2 tbsp), lukewarm
- 1 tsp. of yeast
- 3 tbsp. of sugar, I used a mix of vanilla sugar and light brown sugar
- A pinch of cinnamon
- A pinch of salt
- 3 tbsp. of applesauce (or another egg-replacer)
- 50 grams of margarine, room temperature or melted but not hot to the touch (I used Blue Band, seeing that recently they have made their margarine 100% plant based, Yay!)
- Sift your flower into a bowl
- Add your water and yeast to a separate bowl, adding around 1.5 tbsp. of your sifted flower and stirring until a thick paste is formed; this is your dough starter
- Let your dough starter rest in a warm place until doubled in size, around half an hour
- Add all the other ingredients to the bowl with the flower, and add in your dough starter
- Mix this until you can knead it, it will be wet, but not too sticky!
- Divide into 6 balls (a little bit les than 50 grams each), place onto a flowered surface and let rise again for 30-40 minutes, until they have puffed up
- Heat your waffle iron and use a spatula to scoop your dough balls (which are quite soft) onto the iron, close it and let cook until brown; I left mine in for 5.5 minuts
- Remove your waffles with a spatula, serve with sugar, some applesauce and some vegan whipped cream
TIP: the vegan whipped cream I use is by Soyatoo and I really like it. It is firm but low in calories. However, it does have a slight coconutty taste, but I find I got used to that pretty quickly.
Recipe in pictures:
The dough goes for the second rise
The dough is done with the second rise
Placing the dough into the waffle iron
After cooking for 5 min 30 seconds
Serving and enjoying!