This week we both went all out trying new recipes. I really enjoy waffles but have never really found a recipe that turns out the way I want it to, crispy on the outside and fluffy on the inside. Well today I finally found a recipe that did just that. It came from VeganYumYum with just a few small adjustments on my part. This will now be my go-to waffle recipe. You can definitely change it up with the fruit of your choice.
- 2 cups all purpose flour (I prefer unbleached)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 tbsp sugar
- 2/3 cup vegan sour cream
- 1 1/3 cup almond milk
- 5 tbsp water
- 1/3 cup canola oil
- 1 cup fresh or frozen blueberries
- 1-2 tsp lemon zest (optional)
- 1 cup powdered sugar
- 1 tsp fresh lemon juice
- Zest of half a lemon
- 3 tablespoons of almond milk
***A good tip from VeganYumYum. If you use frozen blueberries, reserve two tablespoons of the dry ingredient mixture. Toss the frozen blueberries with the dry ingredients, then fold into the batter at the last minute. This keeps the batter from turning a greyish purple color.
***I subbed vegan sour cream for soy yogurt in the original recipe.