We just got great news that the film my boyfriend, Matty Steinkamp, and I made called Play The Documentary, will be screening as an official selection at the Phoenix Film Festival April 9, 10, and 14! This calls for celebratory breakfast and nothing says "hooray!!" quite like homemade waffles.
Please visit PlayTheDocumentary.com to learn more about this exciting film to inspire people to play music and recognize the importance of music education in public schools.
I am a total newbie to waffle making but for the New Year I bought myself a cheapie waffle iron to fulfill my dream of delicious homemade vegan waffles. Since then I've made a few delicious batches but I always make too much batter. I reigned in my tendency to cook for a vegan army and made some celebratory waffles for two!
Ingredients:
1 cup almond milk
1 1/2 Tbsp malt barley syrup
1 1/2 Tbsp canola oil
small swig of Apple cider vinegar
1 cup whole wheat pastry flour
1 1/2 tsp cornstarch
1 1/2 tsp baking soda
pinch of salt
Earth Balance, organic maple syrup, and fresh nasturtiums and pansies for pretty and tasty garnish
Heat up your waffle iron. Whisk together your liquids, be patient, the malt barley syrup is super gooey but worth the wait. Once combined add the flour, starch, baking soda, and salt, whisk gently until combined (some lumps are fine, you don't want to over mix or the waffles get tough).
Pour about one cup batter on your 6 inch waffle iron, following the manufacturers directions. Mine take about 10-12 minutes on medium heat then I switch to high heat for the last couple minutes to crisp up the outside. Generally, waiting until your waffle stops spewing steam is the best way to see its done or almost there. Gently remove your waffle, smother in earth balance and maple syrup and sprinkle with edible flowers. Happy celebrating!
