Sorry this post is a little late this morning. We had a late night and very early morning, and we did not have much time to edit photos. After a few trials we had a successful vegan waffle recipe.
We were looking for waffles that tasted great and did not break.
Did we get that?
Yep…well kinda. This vegan waffle recipe held together for the most part but still a little delicate.
We started this recipe with just coconut flour, brown rice protein and flax meal. It looked promising but did not work. Crumbs everywhere. So back to the kitchen to try a few more times. Then we decided to add in some almond butter to see if that helped hold these vegan waffles together. And it worked! We did not want to use a starch like in our vegan donuts. We wanted a good vegan gluten free recipe that uses no starch, was it possible, we were determined to make it happen!!
We love coconut flour but making it work in vegan recipes can be a CHALLENGE! There are moments when we adore it, then there are times when coconut flour does not work in recipes. It takes lots of trial and errors especially when there are no eggs involved.
What we have learned about using coconut flour:
- usually works the BEST with a lot of eggs
- a little bit of a challenge to figure out the best ratio in a recipe
- you have to be careful with how much LIQUID you add to your recipes as coconut flour absorbs the liquid as you are preparing it, but you do not want to add too much LIQUID as it can alter the final outcome of the recipe
- using a nut butter helps hold the recipe together better without using eggs
- be patient with the recipe and be ready to enjoy crumbs (and eating with a spoon)
Pure2raw recipe: Vegan Protein Coconut Waffles (gluten-free, vegan, soy free, egg free, low sugar)
Makes 4 waffles
- 1/4 cup coconut flour
- 1/3 cup brown rice protein powder
- 1/3 cup almond butter
- 1/4 cup flax meal
- 1 tablespoon sugar (we used Erythritol)
- 1/4 teaspoon baking soda
- 1 tablespoon coconut oil
- 1 cup + 2 tablespoons coconut milk or almond milk
Pre-heat waffle maker.
In a large bowl, place coconut flour, brown rice protein powder, flax meal and baking soda. Mix together. Next add in sugar and almond butter, whisk together.
Then add in coconut oil and milk of choice. Whisk together. *Our batter was really think, but thickness will depend on what protein powder you use. We let batter sit a few minutes as the waffle iron was warming up.
Once waffles are done cooking, we let cool a few minutes before removing.
Enjoy them topped with maple syrup, fresh fruit, or yogurt!
**note about recipe: we used buttermilk but then realized it might be too much for this recipe, as it kept the texture of waffles were a unique light and airy texture. Almost too much. So we think using regular full fat coconut milk or almond milk would be just fine.
Well, we hope you enjoy our version of our vegan protein coconut flour based waffles.
We plan to keep playing around with this recipe to try to make it even better. Like we said, these waffles are a little bit still on the delicate side. The texture is very light and almost crumbly.
And if you can eat eggs check out our original protein waffles!
What do you think of our version of protein powder vegan waffles? Any thoughts on coconut flour in vegan baking?
We both are realizing that we do not really like baking with just coconut flour. But we continue to get request for coconut flour based recipes, so we will continue to try and learn to love baking with coconut flour. Usually in the past we mixed coconut flour with a blend of other gluten free flours and starches, which is how we feel vegan gluten free recipes come out best.
till next time,