Waffles have become an important staple in our house. When we come home from work and daycare, often F. and I are very hungry. And although F’s (rare) tantrums are usually a mystery to me, I do get it when she starts yelling “I am hungry!”. I do understand that we have to make something to eat quick because I am hungry, too. But after work I often don’t feel like cooking. So when I haven’t prepared something in advance or we have leftovers, we just eat a bowl of müsli or a sandwich.
This week we brought F’s friend home with us. We have a long commute by train and tram to get from daycare to our place. It seems that if you are on a train, you have to eat, especially when you are a child. Shortly after we sat down in the train, two little people started shouting at me: “We are hungry. Do you have food?” “Uhm, no.” My answer was not received very well and I had to look at very disappointed faces. I asked the girls if we should just head home to make waffles. The disappointed faces turned into very exited faces immediately. “Yes, yes!” Wow, I think we’ve never been home faster. So while this might not be what some people call a healthy dinner, it was definitely a very successful and kid friendly one.
Like many of my recipes recipes, this waffle recipe calls for chickpea flour. I used it as an egg replacer. I know that there are many vegan waffle recipes which don’t call for an “exotic” ingredient like this one, but I feel that it not only improves the texture, the added protein also helps to prevent the waffles from sticking to the iron. If you don’t have chickpea flour on hand, you can use soy flour.
(makes 4 round Belgian waffles)
For the almond cream:
110 g almonds (3/4 cup)
120 ml (1/2 cup) almond milk, soy milk, or water
seeds from half a vanilla bean or 2 teaspoons vanilla extract
30 g (1/4 cup) powdered sugar
Bring a small pot with water to a boil. Add the almonds and blanch them for 2 minutes. Drain and let cool. Remove the skins. (Even if you have blanched almonds on hand, please don’t skip the cooking step. Just like soaking it makes the almonds soft and easier to blend.)
Combine almonds and remaining ingredients in a blender. Blend until smooth. Set aside.
For the waffles:
160 g (1 1/3 cups) all-purpose flour
50 g (1/4 cup) sugar
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
2 tablespoons chickpea flour
240 ml (1 cup) soy milk
60 ml (1/4 cup) vegetable oil
Combine the flour, sugar, baking powder, salt, and cinnamon in a bowl and stir to combine.
In a second bowl, whisk together soy milk and chickpea flour. Add oil and pour liquid ingredients into dry. Whisk to combine.
If you have a round Belgian waffle maker, pour about 1/2 cup of batter into the iron and cook according to manufacturer’s instructions. Serve with almond cream.