Basic Vegan Waffles with Oat Flour

This is a simple recipe for vegan waffles, very basic and plain. You can modify it to your taste by adding things you like to it, like cinnamon and nutmeg, or orange extract, anything you can think of. In my research I found few good recipes for vegan waffles online, but it just wasn't enough, I needed to make few changes here and there. So I came out with this healthy version of my own vegan waffles recipe. I am currently experimenting with oat flour, which is very healthy, has a lot of fiber and protein, and so I wanted to incorporate oat flour into this breakfast (well, or dessert) treat. Waffles came out super tasty, moist on the inside, brown and crispy on the outside. Pictures will follow soon :)


Basic Vegan Waffles

1 cup all-purpose flour
3/4 cup oat flour
3/4 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups soy milk (regular or light)
1/4 cup water
1/4 cup canola oil
1/2 tsp vanilla 
3 TBSP light brown sugar

Mix all dry ingredients in a bowl, add soy milk, oil and sugar and mix until well combined. Pre-heat your waffle iron and make waffles according to the directions. Depends on the size of your iron, this recipe made about 6 - 7" round Belgian waffles. Serve with whatever topping you wish. Hazelnut spread and bananas, fresh fruit and whipped cream, maple syrup... anything you want.

Vegan Coconut Bars

All I have to say is: SUPERB! I love it! Nutty, chocolaty with a lot of coconut flavor coming from sweetened coconut flakes and gooey coconut milk "caramel". Must try this recipe. Like the author calls those - MAGICAL! This is a "do ahead" dessert - it needs to be chilled at least 4 hrs before slicing, but for better results should be chilled overnight. Taste better the next day anyways.

Magical Coconut Cookie Bars

{Recipe adapted from Vegan Cookies Invade Your Cookie Jar}

1 14 oz can of coconut milk (regular or light, I used light)
2/3 cup of brown sugar
2 cups graham cracker crumb
1/2 cup melted non-hydrogenated margarine
2 TBS sugar
1 1/2 cups chocolate chips
2 cups flaked, sweetened coconut
1 cup chopped walnuts or pecans
(optional - 1/2 cup slivered raw almonds)

In a large saucepan whisk together the coconut milk and brown sugar over medium-high heat. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove mixture from the heat and let it cool while preparing the crust.
Pre-heat the oven to 350 degrees. Line 9 x 13 inch baking pan with parchment paper. In a large bowl combine graham cracker crumbs, melted margarine and 2 TBS sugar. Mix well to moisten all the crumbs. Firmly pressed the crumb mixture into the prepared pan, pressing it evenly.  Pour the warm coconut milk "caramel" over the crust. Top with even layer of the chocolate chip, coconut flakes and nuts, in that order. Firmly pat everything down. Bake 28-30 minutes until golden. Remove from the oven and cool down for few hours before cutting. Best to chill overnight.