Here’s our waffle recipe. This makes six batches or 24 waffles! For flour, we grind our own pastry berries. We have two of the old waffle irons (1960s vintage).
Plug in the waffle iron. Try setting the thermostat between 3 and 4.
- 10 cups flour
- 1/4 cup baking powder
- 1/4 cup egg replacer (or you could use 8 eggs)
- 1 1/2 tsp salt
- 1/2 cup Sucanet (a substitute for refined sugar)
Mix the above ingredients in a large mixing bowl with a wire whisk. Then add 6 cups of water and 1/2 cup of oil (like grapeseed oil). Mix more with the wire whisk.
This is a family favorite. You will need the following.
- Several jalapenos diced up
- Grated cheddar cheese (or use Daiya cheese substitute)
Making the Waffles
- Wait for the light to go off on the waffle iron
- Spray with PAM oil
- Scatter the diced jalapenos on the waffle iron
- Use a ladle to add the batter
- Sprinkle the cheese on top
- Use a fork to lightly mix the cheese into the top layer of batter
- Wait for the light to go off before you open the waffle iron.
- When done, the waffles should be lightly browned.
- Set the waffles on a cooling rack.
- If the waffles aren’t brown enough, bump up the thermostat and reclose the waffle iron.
- If the waffles are too brown, turn down the thermostat.
- If you add too much cheese, it will stick to the top of the waffle iron.
This will make two batches of waffles. These are more like dessert. We cut them into quarters and eat them like a brownie. We’ll cut them and keep them in the freezer.
- 3 cups of the Basic Batter (see above)
- 1 1/2 cups of Sucanet
- 1 3/4 cups of cocoa powder
- 3 cups of dark chocolate chips (dairy-free)
- 1 cup water
Mix the above ingredients. Spray the waffle iron and fill. These waffles are soft when they are hot. To remove, we cut them apart and use a spatula to set them on the cooling rack.
- 2 cups of Basic Batter (see above)
- 1 1/2 tsp cinnamon
- 1/4 cup Sucanet
- 1 cup raisins (preferably soaked and drained)
- 1/4 cup (or more) chopped walnuts (optional)