Hannah Kaminsky is a longtime vegan author who has developed an international following for her delicious recipes and mouthwatering food photography at the award-winning blog BitterSweetBlog.com. She is the author of Vegan Desserts, Vegan à la Mode, and Easy as Vegan Pie. But these decadent treats aren’t just for vegans—they’ve been tested and approved by both vegans and non-vegans alike, and are guaranteed to satisfy any sweet tooth! Whether you're a master baker or simply a dessert lover hungry for a more satisfying fix, these recipes won't disappoint. Friends and family won't believe that they're entirely plant-based—no eggs, dairy, or animal products. Finally, desserts that everyone can enjoy are just a few thoughtful ingredients away.
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Plain Jane waffles would spill their syrup with one glance at these crisp, golden brown, deeply cratered beauties. The batter itself is bursting with a diverse range of flavorful mix-ins, colored by whichever unique blend strikes your fancy. Use a Belgian waffle iron to make deeper pockets to accommodate even more granola goodness on top.
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Recipe: Hearty Granola Waffles
Makes 4 to 6 servings
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2½ cups unsweetened nondairy milk
- ¼ cup maple syrup
- ¼ cup olive oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1½ cups granola, store-bought or homemade
Preheat your waffle iron so it’s ready as soon as the batter is prepared. Combine the flour, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the nondairy milk, maple syrup, oil, vinegar, and vanilla. Pour the wet ingredients into the bowl of dry and stir until just incorporated; it’s perfectly fine to leave a few lumps remaining.
Once the waffle iron is hot, lightly grease with cooking spray or olive oil, and ladle the batter on top. The exact amount depends on the size of your waffle iron. Sprinkle about ¼ cup of granola over the raw batter for each waffle before closing the lid.
Cook for 4 to 6 minutes, until evenly golden brown. Serve hot, with additional granola and Whipped Coconut Cream (page 243), if desired. If you’d like to prepare the waffles in advance and save them for later, allow them to cool completely before storing them in an airtight plastic bag or container. The waffles will keep in the fridge for up to a week, or in the freezer for up to two months.
Like this recipe as much as we do? Click here to purchase a copy of Sweet Vegan Treats: 90 Recipes for Cookies, Brownies, Cakes, and Tarts.
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