Have you heard about the latest craze in vegan cooking, aquafaba? It’s so simple, yet it’s possible uses are amazing. I’ve been wanting to try it out, but most aquafaba recipes seem to be for meringues and macarons, and I don’t have much of a sweet tooth, so I’ve been waiting to be inspired by a different idea. One day, I will try out a vegan lemon meringue pie, because that sounds incredible.
Last weekend, after finally deciding on a new waffle iron to purchase (my old one died a slow death, but lasted me over 15 years!), I was excited to make my first waffles in several months. And then it came to me – before I was vegan I used to make these light, crispy waffles using whipped egg whites. That must be possible using this magic aquafaba stuff! And I am pleased to report, that my first try at this was a great success. I topped these with homemade raspberry sauce, which is pretty much one of the first things I ever learned to make. This recipe comes from my Home Economics class in Grade 8. It’s so easy and tasty, and would work with pretty much any berry.
- 1 3/4 cups organic AP flour
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 1 3/4 cups almond or soy milk
- 1/2 cup melted margarine or oil
- 2/3 cup aquafaba, whipped to stiff peaks
- Preheat your waffle maker.
- Mix the flour, baking powder and salt in a medium mixing bowl.
- In a separate bowl, mix the milk and oil, then add to the flour mixture.
- To make the whipped aquafaba, in a separate bowl use a hand mixer and whip for at least 6 minutes. You will know it is ready when you lift the mixer and the peak on the foam stays up.
- Carefully pour the whipped aquafaba into the waffle batter, and fold it in gently using a wooden spoon. Do not over mix! The foam will decrease in volume significantly once it hits the batter, but you should still see bubbles in the batter mixture.
- Cook waffles according the directions on your waffle maker. While they are cooking, make the raspberry sauce topping.
Once you start whipping, it should start foaming up right away. The longer you whip, the stiffer the peaks will be. For this recipe, whip for at least 6 minutes.
You will know when it is ready when the peaks stay when you lift the mixer away (turn it off first!!!).
Fold the whipped aquafaba into the waffle batter. Be very gentle! This step should be done with as little mixing as possible.
A light, crispy waffle, grilled to perfection!
- 1 cup of frozen raspberries (or other frozen berry of choice)
- 2 tbsp. water
- 1 tbsp. cornstarch
- 1-2 tsp. lemon juice (depends on how tart you like it!)
- 1 tbsp. sugar (add more if you like a sweeter sauce)
- Place all ingredients into a small saucepan.
- On medium heat, bring mixture to a boil, stirring often.
- Sauce is ready when the cornstarch turns clear, slightly after boiling. Remove from heat immediately.