These light, crispy waffles
take minutes to whisk together,
but do it the night
before to give the batter a
chance to rise and develop
greater texture and flavour.
The next morning, all you
need to do is plug in the
waffle iron and cook!
Ingredients:
1/2 cup (125 ml) warm water
2 tsp (or 1 pkg) active dry yeast
1 tsp (5 ml) sugar
1 14 oz (398 ml) coconut milk (or
substitute almond or soy milk)
3 tbsp (45 ml) canola or other
mild vegetable oil
2 cups (500 ml) all-purpose flour
(or a combination of all-purpose
and whole wheat)
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) baking soda
Directions:
1. In a large bowl, stir together the
water, yeast and sugar. Let it sit for
a few minutes until itโs foamy. (If it
doesnโt get foamy, toss it out and
buy some fresh yeast.) Whisk in the
coconut milk, oil, flour and salt until
smooth. Cover with plastic wrap or a
plate and let it sit on the countertop
overnight.
2.
Stir in the baking soda. Spray your
waffle iron with nonstick spray, let it
heat up and cook the batter according
to the manufacturerโs directions.
3.
Serve immediately, or keep warm in
a 250หF oven until youโre ready for
them.
Makes 8 deep Belgian-style waffles,
or more thinner waffles.
Per waffle:
263 calories, 15.6 g fat (9.9 g
saturated fat, 3.9 g monounsaturated fat,
1.9 g polyunsaturated fat), 0 mg cholesterol,
26.2 g carbohydrate, 4.4 g protein, 1 g fibre.
Originally published in ParentsCanada magazine, April 2013.
