Rise & Shine!
I love Sundays & I love making breakfast-in-bed, even if it is just for me! I had breakfast with a friend yesterday, and the waffles on the menu were very enticing. I asked the waitress if they were vegan, and they were not, no surprise. But I had waffles on the brain all day yesterday, and woke up this morning on a mission to make homemade waffles! Yum! This was my first attempt at modifying a recipe, so they didn’t turn out perfect, but darn near close. I was so hungry, I dug in before I had a chance to take a photo! Sorry!
Multigrain Vegan Waffles
- 2 cups multigrain baking mix
- 1 cup rice milk (or dairy free milk of your choice)
- 2 cups organic applesauce
- 3 tablespoons oil
1. Using a wire whisk, blend ingredients until smooth. Allow to rest 4 minutes. Stir again before cooking.
2. Pour batter into a lightly greased & preheated waffle iron. Bake 5-6 minutes.
***Makes 12, 4 inch waffles.
I topped mine with earth balance vegan buttery spread, organic maple-agave syrup (from Trader Joe’s), pomegranate seeds, & organic berries.
