Recipe for Oat-Aquafaba Waffles--Easy-Peasy Vegan

These oat-aquafaba waffles are a dream. Great as a part of breakfast or a savory meal.

Aquafaba is becoming quite trendy with vegan bakers. It is, of course, just bean juice-- what is left over in the can when you take out the beans (usually chick peas or northern beans, although ALL beans make aquafaba when you cook them in water.)

Aquafaba works very much like egg white in recipes, so it is a great egg replacer for vegan items such as meringues, macrons, marshmallows, and in angel food cake (I have yet to try that!) It does not smell or taste beanie in the baked item, but if you overdo it you may find that you suffer from some of the effects of over-eating beans, so take it easy. Less is more. Amazingly, a quarter cup of aquafaba, what you find in a 14 oz. can of beans, is enough to lighten and puff up 5-10 waffles in this recipe. Try it and see what you think!

Aquafaba is best if it does not contain salt and other additives. Check the ingredients on the can when you buy it. You can also make your own by cooking up a batch of beans. If it seems too water-y, just 'reduce' it by boiling it a little longer.

Here is the recipe:

Makes 5 + waffles, depending on your waffle iron

Heat your waffle iron up.

In a blender, put 4 cups of organic rolled oats (gluten-free if gluten is an issue).

Add 3 3/4 cups of water.

Add 1/4 cup of aquafaba.

Blend all ingredients until smooth and thickened. If still quite thin, let it sit for a few minutes. Blend up a little if the water and oats separate.

Follow the directions for your waffle iron. I do not need oil with this recipe. The iron should be hot before pouring on the batter. Use a 1/3 cup measuring cup to scoop and pour the batter.

Cook it until done (according to your waffle iron directions).

Serve immediately with toppings of choice, or freeze on a sheet in freezer and put in ziplock bags for a future time.

Total Nutritional Information (Per Serving):

Calories: Approximately 195 kcal
Total Fat: 3.5g
- Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 0mg
Total Carbohydrates: 34g
- Dietary Fiber: 5g
- Sugars: 0g
Protein: 7g

That's it! If you have fun with these waffles and want to post a picture of them, please do so at #organicgrannydotcom

Comments

Pan-Fry Carrots (Roast Carrot Sticks)

Pan-roasted carrots (with some potato fries mixed in) Our younger son--at one time in the life he styled as "Nomad Farmer"-- lived and grew organic vegetables, fruit and berries on an off-grid community farm in the interior of BC. We stopped in to see him the one time and came away with a load of over-wintered carrots, still as carrot-y flavoured and plump as on the day they were dug from the ground, thanks to the hill-side root crop storage cellar. Our granddaughters opted for fish and chips today for lunch, and some of the 'chips' were carrot chips. They are also a great base for a roast carrot soup. When you roast veggies, you get extra delicious flavour. You will also find two wonderful recipes for Holiday carrot side dishes-- Maple-glazed roasted carrots with a recipe for a lemony vegan sauce (made with cashews) and Lemon-Herb roasted carrots made with a Pecan Relish recipe, PAN-FRY CARROTS (Roast Carrot Sticks) <more properly ...

Hearty Cream of Tomato - Bean Soup - Vegan, Gluten-Free

If you have only ever eaten Cream of Tomato soup from a can, this will be a tasty coup for you! Here is another wonderful bean recipe adapted from my fave The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! * . This creamy tomato-bean soup will fill in the gaps for anyone who feels they just don't have the time or energy to cook up a healthy lunch -- the secret is to pre-cook your beans in a large quantity and freeze them. Then just assemble your other ingredients and presto, you have a very nutritious base to your lunch in less time than it would take you to order and be served at your typical restaurant. And you will know what is actually IN this soup ! INGREDIENTS: 2 T. Olive Oil or Vegetable Broth 1/2 Onion , minced 3 cloves Garlic 1 tsp. Marjoram 1 tsp. Thyme 1/2 ts...

Colcannon (Irish Mashed Potatoes) and 3 Ethnic Take-Offs

Colcannon is a lovely Irish traditional mix of boiled cabbage or kale along with a root vegetable, usually mashed potatoes, but sometimes turnip, or carrots. Leaks and/or onions, and garlic, are pretty popular additions. Chopped green onions, chives and/or parsley are often used as a stirred-in garnish. You will also find 3 other Colcannon-type recipes-- take-offs of cultural classics with potatoes and greens from Mexico, Zambian and Ukrainian are sure to delight you as well when you want to try something a little different. These are all delicious, healthy comfort foods! I am vegan, so all of the recipes are vegan colcannon-- no dairy butter or milk involved. The following are ingredients in the colcannon I made (Missing from the picture are water, garlic, pepper, oil, and fine sea salt): Lovely Colcannon: potatoes, cabbage, leaks, green onions, and parsley INGREDIENTS (2-4 servings) 3 T. (30 mg) Olive Oil (or water, or coconut oil) 1/2 Cabbage , shredded ...

Organic Granny

Search This Blog