Hello Veganuary! Anyone else feel like Veganuary has become huge this year, 2019? With Greggs releasing their infamous vegan sausage roll that all of us were waiting for as well as large companies like Pizza Hut and McDonalds also adopting vegan dishes, the amount of vegan conversations I’ve seen on social media is insane!
For Veganuary I wanted to create something that even non-vegans would be tempted to try. These waffles look and taste just like normal waffles (if not better). They are more dense, like a sweet bread rather than light and fluffy but the peanut butter makes them sweet and nutty. These would be perfect on their own with a sprinkle of fruit (or any toppings of your liking) but I also made a Maple Peanut Butter Syrup to drizzle over… which believe me, makes this dish!
I am not a vegan, but I am becoming more aware of how meat and dairy products are affecting the planet and for the last year or so I have been more conscious when buying meat and dairy products. My meat has been cut down significantly, as I no longer feel like meat needs a place in every single meal. I use vegan margarine (tastes identical) and have been enjoying trying and making new vegan dishes like the Chana Masala (chickpeas) which I discovered when I went Vegetarian for Lent last year.
Whilst I’ve been testing out veganism in my lunches or dinners, I have been yet to try real vegan baking. A few posts ago I made vegan cookies, which was for the GBBO follow along. These were super tasty and got me interested in learning about replacements for crucial ingredients such as eggs, milk and butter. Up until then, I had never tried a vegan cake before and just assumed that without dairy it couldn’t be as good, but it can!
For sure, not every vegan dish out there tastes good or better than the dairy/meat version. However, using the right replacements and flavours it can be a really special treat eating something so tasty knowing you are doing your part for the environment even if it’s to just eat more cake (but vegan). The three main ingredients for these waffles are Unsweetened Almond Milk, Agave nectar and Peanut Butter.
The almond milk is of course in replacement of normal dairy milk. With waffles, I would normally use full-fat blue milk, which is practically cream to give the waffles their creamy texture. I was worried that these non-dairy milks wouldn’t give the waffles any benefit at first. This is where the peanut butter comes in. By adding the peanut butter, you get the creaminess you are missing from using a non-dairy milk. Almond milk has a very subtle taste and goes incredibly well with the nutty PB so these are a match made in heaven for this recipe. The Agave Nectar is the sweetness, this recipe has no sugar and it is essentially identical to honey but it is vegan made from a plant. It tastes exactly like honey and has the same texture and therefore plays the same part as sugar/honey would in any recipe. The flour used is therefore up to your own choice, I use normal white plain flour but if you wanted to make this GF too, you could just use gluten free flour and it would work exactly the same.
The batter needs a few more key ingredients but not many and then you have a thick batter ready for the waffle machine! These take the same amount of time as normal waffles about 3-5 minutes and they will be crisp and golden brown on the outside. This waffle machine is incredible! I got it for Christmas and have been so excited to use it. Unlike pancakes, waffles cant be made unless you have a waffle machine theres just no way around it and when I received the gift I was instantly thinking of a million waffle recipes I will be making in the future, GET READY! (my boyfriend is already sick of the sight of them…)
Once the waffles are made you can quickly whip up a batch of vegan syrup which I’m telling you is the BEST thing I’ve made. I could have drunk the entire bowl full without the waffles but together they are a perfect match and made a great replacement for cream or custard. With more peanut butter and almond milk with a dash of cinnamon and vanilla and some maple syrup you have the perfect topping! I then added some bananas, blueberries and cashew nuts for extra flavour and crunch.
Are any of you doing anything for Veganuary? Is anyone already a full-time vegan? I would love to know, especially those who aren’t and who are trying some things out, message me over on Instagram and let me know vegan things you’re loving or hating! The full recipe can be found further below, let me know also if you make them!
Hope you are all having an amazing start to the new year! I have been so unwell over the festive period, but have been finally getting better which is why I have started baking again as I have missed it so much! I have so many ideas, I can’t wait to share them all with you! Follow me over on Instagram @merakibaking for daily photos and updates!
For the Peanut Butter Waffles:
– 380ml Unsweetened almond milk
– 450g Plain flour
– 65ml Flavourless oil (vegetable, coconut)
– 65g Smooth peanut butter (I use Whole Earth)
– 65ml Agave Nectar
– 1 tsp Vanilla extract
– 1 tsp Cinnamon
– 1 pinch salt
– 1 1/2 tsp Baking powder
– Fry Light spray
– Optional toppings: Banana, blueberries and cashew nuts
For the Maple Peanut Butter Syrup:
– 1 heaped tbsp Smooth peanut butter (I use Whole Earth)
– 2 tbsp Maple syrup
– 4 tbsp Unsweetened almond milk
– 1/2 tsp Vanilla extract
– pinch of Cinnamon
1. Place all waffle ingredients into a large mixing bowl and whisk until combined. Mixture wil be fairly thick and sticky.
2. Heat waffle machine and spray with Fry Light to stop waffles from sticking.
3. Spread mixture over the waffle iron plates and close the lid. Leave for 3-5 minutes until golden and cooked all the way through.
4. While they are cooking, make the syrup. Place peanut butter into a bowl and add in the almon milk 1 tbsp at a time, mixing thoroughly before next addition. Then add the maple syrup, vanilla and cinnamon and mix until smooth and combined. It will be the consistency of single cream.
5. Stack waffles onto a plate, cut bananas at an angle to get small slices and scatter over along with the blueberries and cashew nuts. Drizzle over syrup and enjoy!
* Use any flour you like. Gluten free, wheat or spelt flour all work well.
* The syrup can also be heated in the microwave if you prefer the syrup warm. Heat at 30 second intervals, mixing well in between until desired temperature.
* Any vegan toppings will go well with these waffles. You can even try vegan cream!