Sunday, September 19, 2010

Banana Nut Waffles - Veganomicon - p. 75-76

Ingredients:

1 and 3/4 c. soy milk
1/4 c. water
2 tsp. apple cider vinegar
2 average sized bananas
3 TBL canola oil
3 TBL pure maple syrup or agave syrup
1 tsp. vanilla extract
2 and 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 c. walnuts, finely chopped (I substituted pecans)
non-stick cooking spray

What to do:
1) Pre-heat the waffle iron.  Pour the soy milk, water, and vinegar into a measuring cup and set aside to curdle (um, eww)
2) Mash the bananas very well in a large mixing bowl.  Add the soy milk mixture, oil, syrup, vanilla, and stir.
3) Add the flour, baking powder, baking soda, salt, and nutmeg.  Use a fork to combine, but do not overmix.  Fold in the chopped nuts.
4) Spray the cooking spray on the waffle iron and cook the waffle according to the iron's directions.  I found that using a 1/3 c. of batter per waffle was the right amount and the waffles took about 4 minutes to cook to perfection.  Serve with sliced strawberries and plenty of maple syrup.


This was a good recipe.  Interestingly enough, the banana flavor was very subtle, if discernible at all, the first day.  Honestly, they just tasted like "original-flavored" waffles the first day - the banana-flavor was much more pronounced the second day.

Leftover wise, these re-heated very well the next day in the toaster oven.  They were crispy, and quite delicious left over.  Yes, I did freeze the remaining waffles - first I wrapped each waffle duo in tinfoil, then threw all of the wrapped waffles in a large Ziplock bag in the freezer.  Each night, I would remove a duo from the freezer and transport  them to the fridge, to thaw out.  Essentially, the waffles were a healthier and heartier version of Eggo Waffles!  I'd highly recommend reheating the waffles in the toaster oven, directly on the rack, for best results.  The Earth Balance marg. smears and dusting of powder sugar were key, though maple syrup, as the authors suggest, would probably be good too!

One thing I noticed was a slightly bitter taste.  This was due to the pecans.  It has been suggested that "Pecan nuts are covered with a layer of tannins, which causes a bitter taste. The bitter taste can be removed by washing the nuts and soaking them in lukewarm water will enhance their sweetness. Allow the pecans to dry for 15 minutes on a paper towel."  From: Iowa State U's Take on Pecans.  This is something I might experiment with in the future.  But I will note that the slight bitter taste really wasn't THAT offensive.  Overall, this is a solid waffle recipe that I would recommend to anyone! 

3 comments:

  1. While my parents were here this weekend, I mentioned the vegan waffles you had made and my mom said the whole wheat mix she uses for pancakes and waffles doesn't require eggs- just oil. I forget which one it is, but it is really good! I like it better than regular pancake mix. It's so delicious and filling. Anyway, I'll ask her what the mix is called.

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  2. Another good topping from "Becoming Vegetarian": blend a banana with a few frozen strawberries or any other fruit...soo delicious!

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  3. this is a good blog about vegan waffle recipe

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