Vegan Carob Waffles

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The delicious vegan Carob Waffle  (NOT Pancake) I have been publishing (and sampling) so many carob recipes lately that it was inevitable that I would next come up with a delicious carob waffle recipe-- our household LOVES a great waffle! So, here it is! And it is soooo YUMMY!  I am not exaggerating!  INGREDIENTS: 2 cups of whole wheat flour 2/3 cup of raw carob flour 1 tablespoon baking powder 1/2 teaspoon baking soda (without aluminum) 1 very ripe mashed banana 2/3 cup granulated sugar 1 1/2 cup of non-dairy milk (I used soy) 1/2 cup of filtered water 2/3 cup of grape seed oil *all of the above ingredients (except baking soda/baking powder/water) were organic but use what you have access to. **I did not use salt or vanilla because our little dog likes carob treats that we like. You can add how much salt and/or vanilla you usually use-- I didn't notice any problem with deleting them. ***Grape seed oil is a polyunsaturated, mild flavored oil that goes well with sweet items. METHOD
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Bumbleberry Corn Cake -- Vegan and Wheat-Free

 

    
Bumbleberry Corn Cake-
Vegan  Wheat-free

The bumbleberry harvest is on with a flourish in our backyard. The saskatoons, blueberries, and blackberries have all had some ripenings this week-- although the blackberries are just beginning and the saskatoons are wizening their way out of the scene. "A mixture of any berries you have on hand" is a great definition of the bumbleberry.  Diversity is delicious! 

This is a soft corn cake, like a berry pudding crossed with a cake, more like. Eat it on a plate with a fork and a dollop of coconut yogurt, Mmmm. It has a sweet crunchy crust.  For brekky, lunch or tea!

Make it in your toaster/counter oven in a square or round 8 x 8 cake pan. (Can also use a regular oven)

INGREDIENTS:

1/4 cup of grapeseed oil 

2    cups of bumbleberries (a mix of your on-hand berries)

1/2 cup of cane sugar

1   lemon-- just the zest (the outer skin, not the white part, if possible-- shave it thinly off)

OR in lieu of zest, use 1 teaspoon of Simply Organic Lemon Flavoring

1 teaspoon organic tapioca, arrowroot, or cornstarch

Pinch of salt

1 cup non-dairy milk (I used soy-- you can use whatever you have on hand)

2 tablespoons ground flax

1 teaspoon vanilla (or almond) extract

1 cup golden corn flour 

1/2 cup fine almond flour

1/2 cup cane sugar

2 teaspoons baking powder

Pinch to 1/4 teaspoon of salt

METHOD:

  1. Pour melted coconut oil into the cake pan and set aside.
  2. Preheat oven to 375 F./190 C.
  3. Toss the bumbleberries in a medium bowl with lemon zest, sugar, starch, and salt. Set aside.
  4. In a 2-cup measuring cup, mix together milk, flaxseed, and vanilla or almond extract.
  5. Whisk dry ingredients in a large bowl- corn flour, almond flour, baking powder, and salt.
  6. Make a well in the dry ingredients and pour in the milk mix. Stir until combined. 
  7. Spoon batter into the cake pan.
  8. Put the bumbleberry mix on top of the batter in the cake pan, carefully distributing it over the entire surface fairly evenly.
  9. If using a small oven, set it for OVEN- 40 minutes - 375 degrees F. You will probably be aware of whether your particular oven (regular or countertop) works a little faster or slower.  Set and monitor to avoid over-baking or burning. The finished cake should be light golden with a very moist, pudding-like center and sweet, crunchy edges. 
  10. Cool in pan on rack. 
  11. May also be eaten warm with a scoop of coconut yogurt. 
  12. About 9 servings.

A delicious Treat

Nutritional Information Per Serving (9 servings total):

  • Calories: Approximately 217 kcal
  • Total Fat: 15.7g
    • Saturated Fat: 6.0g
  • Cholesterol: 0mg
  • Sodium: 212mg
  • Total Carbohydrates: 52.6g
    • Dietary Fiber: 3.3g
    • Sugars: 28.3g
  • Protein: 4.3g

Please note that these values are approximate and can vary based on specific brands and types of ingredients used. It's always a good idea to check the nutritional information on product labels for the most accurate details.




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