You do not need to adhere to a vegan diet to enjoy these light, crispy on out the outside, tender on the inside, waffles. The first time I ever served them, only one person at my table was on a plant-based diet. One of the meat-eaters remarked, “these are so light and buttery, almost like a pastry from a shop”.
Well, no butter here, not even a butter sub. This combination of ingredients somehow makes flavor magic happen between the mixing bowl, waffle iron and your plate.
And if you’re skeptical about the blackberry-basil combination, don’t be! Using fresh herbs (typically reserved for savory dishes) with fruits and in interesting places like this maple syrup takes your flavor experience to an entirely new level. Now is the perfect time to experiment with fresh herbs, which are so simple to grown right on your windowsill or patio.
Don’t be afraid to mix it up, either. If you’re more a raspberry fan,use the same idea for this syrup to combine fresh raspberries with a bit of tarragon. Stepping outside the box and adventuring in the kitchen keeps your options fresh and eventful!
What is your favorite adventurous flavor combo?Vegan Waffles with Blackberry-Basil Maple Syrup
Total time: 30 mins
This recipe is free from gluten, dairy, soy, peanuts, tree nuts, eggs (is also corn-free if you use cornstarch-free baking powder and corn-free vanilla extract).
- For the waffles:
- 250 grams (about 2 cups) King Arthur Multipurpose GF Flour (or similar GF all-purpose blend without gums, like Gigi's Everyday GF Flour)
- ¼ cup coconut sugar
- 2 Tablespoons flaxseed meal (I use organic golden flaxseed meal)
- 2½ teaspoons baking powder (for corn-free use my Grain-Free Baking Powder, or a corn-free brand)
- ½ teaspoon salt
- 1¼ cups dairy-free milk (I use unsweetened coconut milk from a carton.)
- 2 Tablespoons unrefined virgin coconut oil, melted
- 1½ teaspoons pure vanilla extract (I use Nielsen Massey extracts; for corn-free, use a grain-free vanilla - more on this topic on the Your Questions Answered page.)
- For the syrup:
- 1 - 1½ cup(s) fresh ripe blackberries, washed and dried
- ⅓ cup pure maple syrup
- 4 large basil leaves, chopped
- Additional small basil leaves, optional garnish
- Prepare your waffle iron by preheating while you mix the batter for your waffles.
- In a mixing bowl, combine dry ingredients; whisk to blend.
- Add liquid ingredients to dry (it is OK if the coconut oil forms small solid bits; if your other ingredients, like the milk, are cold, this will happen). Stir until batter is mostly smooth and no dry ingredients or clumps of flour remain.
- Spoon batter onto lightly greased waffle iron, covering the bottom grid with batter and cook several minutes. Waffle irons vary, so cook according to the manufacturers' directions for yours; I use a Belgian waffle iron for this recipe and cook my waffles approximately 5 minutes for a lightly crisp exterior.
- Carefully remove waffles to a plate to keep warm and repeat cooking process until all batter is used. I get 6 Belgian-style waffles from this recipe. The yield will vary, depending on the size of your waffle iron.
- For the Blackberry-Basil Maple Syrup, simply combine berries and syrup in a small saucepan over medium heat and cook, stirring and mashing berries with the back of a spoon occasionally, until the mixture is reduced by about ¼. (It will still be a rather thin syrup, like the consistency of pure maple syrup, so you're not waiting for this to thicken, just for a slight reduction.)
- Turn off the heat and stir in basil.
- Serve syrup over the waffles.
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