It’s been a hot minute since I updated the blog and I figured my go to aquafaba waffle recipe was definitely worthy of posting! I use this recipe pretty much every weekend and it’s really very flexible, so don’t worry if you don’t have all the ingredients. Apart from the aquafaba of course, that is essential!
These waffles are super easy to make and light and crispy just like a proper waffle should be. Try experimenting with different flours, dairy free milks and add ins to see which combination you like best. It’s a great way to make use of that leftover chickpea brine too, I never waste mine anymore!
- 1.5 cup plain flour
- 1 cup rye flour (can sub oat flour)
- 1 tbsp cornflour
- pinch of salt
- 1 tbsp baking powder
- 3 tbsp coconut sugar
- 1.5 - 2 cups almond milk
- 1 tsp vanilla extract
- ¼ cup rapeseed or coconut oil
- ⅓ cup aquafaba
- Mix all dry ingredients together in a large bowl and make a well in the middle. Pour in all the liquids apart from the aquafaba and mix to incorporate.
- In a well cleaned, small mixing bowl, use an electric whisk to whip up aquafaba for about 8 minutes, until soft peaks form. Fold through the waffle mix and spoon into preheated waffle iron. Cook until golden and crispy.
- Divide the yoghurt between 5 small bowls and mix a different powder into each. Layer on waffles with fresh fruits. Leftover batter can keep in the fridge for up to two days, but best eaten when fresh.
Since so many of you have asked, it seemed like the perfect time to give you a bit of an intro into how to make these gorgeously bright colours. I topped my waffles with coconut yoghurt, coloured with a few natural, vegan powders and spices which are pretty easy to get hold of in your local health store, or online.
These plant based paints only need to be used in small amounts for a big impact, so if you want soft, pastel colour, start off by adding a pinch and work up from there.
For all of these yoghurts, I mixed around 1/2 tsp with plain coconut yoghurt, adding a little extra for a brighter shade.
Bright pink – Beetroot powder – This beautiful powder from the humble beetroot is rich in antioxidants, dietary fibre, calcium, iron, potassium and folate! Beets are also naturally rich in nitrate, which improved blood flow and can lower blood pressure.
Green – Matcha – Ground green tea in it’s purest form. You’ll only need a small amount of this for a lively green. Benefits from matcha tea are endless, but my favourite is the way it makes me feel, calm yet alert, thanks to the L-Theanine it contains which promotes the production of alpha waves in the brain, how cool is that!
Yellow – Turmeric – One of my fave spices of all time, made from turmeric root. You need the tiniest pinch to achieve a pretty yellow colour. Turmeric is a powerful anti inflammatory and has countless medicinal properties. Great for adding to any ‘lemon’ creations that need a bit of cheery yellow! Go easy with this one though because you can taste the spice.
Blue – Butterfly pea tea powder – Butterfly tea is full of anti oxidants and has been studied for it’s ability to protect against aging. This is NOT matcha powder though, so please avoid buying any that claims to be ‘blue matcha’. Only pure, ground green tea can truly be called matcha. If you add lemon juice to this stuff – it turns purple!
Purple – Acai powder – A beautiful powder made from the acai berry, which is is full of healthy fats and anti oxidants, great for healthy skin. It has ten times more antioxidants than red grapes and has a lovely sweet flavour, I even enjoy it mixed on its own with cold water.
Of course there are many more ways to colour your creations naturally, but these are my favourites. If you have any more tips do let me know! I love finding new colours to play with.
If you try this recipe or one of the coloured yoghurts, I’d love to see! Please leave me some feedback below or take a pic and tag me in the photo on Instagram @bos.kitchen!