Thursday, February 3, 2011

Breakfast Battle: Vanilla VS Chocolate Vegan Waffles.

If you spend the night at my place, I am going to make you breakfast.

I love whirling around the kitchen early in the morning, and I will accept any short order breakfast requests. Take this morning, for example, while stirring a pot of Breakfast Quinoa. I eyed Josh, who was planning to make a run to the store for some breakfast cereal. I like hot cereal. He takes it cold.

A.M. Quinoa with Almond Milk, HomemadeAlmond Butter, Cranberries, Agave, Cinnamon...

Whoa, whoa, whoa. "I can make you breakfast," I demanded. Like any proud breakfast czar would.

The selfish truth was, I wanted to make breakfast again. I was not done playing around and making a mess. Of course I wanted to create for him something random and special, but I knew he would be more than happy to have his giant bowl of  assorted Power Cereal (he probably eats more whole grains in that one bowl of cereal than any person I know eats all day). So yes, I was indulging myself. Again.

The breakfast czar needs to make you breakfast. But luckily, he was willing to be my tester.

I've been tinkering with this single-serving waffle recipe, because sometimes, you only want one waffle. My goal has been to make a lighter, fluffier waffle, so I've left out the oil, relying on flaxmeal as my binding source.

Vegan Waffle Solo 

1/2 cup whole wheat pastry flour (spelt works, too)
1 tbsp millet
1 tsp cinnamon (just shake it in until it looks right)
Dash salt
1/2 tsp baking powder
1/2 tsp vanilla
1 tbsp flaxmeal
3/4 cup almond milk

Mix together flour, millet, cinnamon, salt, and baking powder. While waffle iron is preheating, stir flaxmeal with almond milk until thick. Add vanilla. Pour wet ingredients over dry and mix in.

Makes one giant-sized stick-with-you waffle.

For Josh, I wanted to try a Red Velvet Waffle with Vegan Cream Cheese Syrup. I added cocoa and some Pom Juice instead of food coloring, but my waffle still turned out chocolate brown, so I need to try another method for natural color. There is a natural food coloring available, so I may try that.

You can't go wrong with a cocoa-laced waffle, though, so this was a tasty mistake. This breakfast looks devilish, but it packs almost 12 grams of fiber, 15 grams of protein, with only 13.5 grams of fat and under 500 calories. Now what bruncherie is going to love you like that?



Chocolate Waffle Solo with Vegan Cream Cheese Syrup

1/2 cup whole wheat pastry flour (spelt works, too)
1 tbsp cocoa powder
1 tsp cinnamon (just shake it in until it looks right)
Dash salt
1/2 tsp baking powder
1/2 tsp vanilla
1 tbsp flaxmeal
1/2 cup almond milk
1/4 cup Pom juice

Mix together flour, cocoa powder, cinnamon, salt, and baking powder. While waffle iron is preheating, stir flaxmeal with almond milk until thick. Add vanilla and Pom. Pour wet ingredients over dry and mix in.

Vegan Cream Cheese Syrup

2-3 tbsp vegan cream cheese
drizzle of maple syrup
1/2 lemon, juice

For my syrup, I softened the vegan cream cheese in a pan over low heat, drizzled in my maple syrup and lemon juice and stirred for one minute, until creamy. Top waffle with sauce and garnish with carob chips or dash of cocoa.

Serves 1, or 2 for dessert!

So which waffle is better? The millet crunch in the plain waffle is what makes it so good, and it's the perfect blank canvas for various nut butters, sauces, or even savory toppings. The chocolate is for those extra special cases, when you decide to break out your Specials Board. Or you've got 8 year olds to feed your egg-free, dairy-free, oil-free waffles to. Or husbands to indulge your breakfast czar ways.

The answer: Chocolate.

2 comments:

movesnmunchies said...

AH i love waffles!! this recipe looks like the shizzlee!! so delish !

kellywhitephillips said...

Thanks, fellow waffle lover. I like making the regular waffle and topping it w a heaping layer of nut butter.