Since my breakfast typically consists of a quick piece of toast and a smoothie on the go, it is a delightful treat to sit down to a homemade meal in the morning. My husband and I couldn’t think of a better way to kick off my spring break this morning than to spend time together cooking up a batch of these flavorful, nutritious waffles from Isa Chandra Moskowitz’s book Isa Does It.
The recipe calls for: non-dairy milk (we used almond), whole-wheat pastry flour, and rolled oats, along with water, apple cider vinegar, baking powder, flaxseed, olive oil, maple syrup, and vanilla. We opted to add in some blueberries, as well.
Because the ingredient list is short and simple, yet packs the necessary nutrients to start the day right (without sacrificing anything at all in the flavor department), I am sure we will soon revisit this dish for many brunches to come.
From the vegan lens: Vegan baking is really so easy. Most people have these ingredients in their home already. Yet, we’ve been conditioned to believe that meals like pancakes, waffles, muffins, and other baked goods must contain milk and eggs in order to taste good and turn out well. It’s simply not true! Again, if we can choose not to support the cruel egg and dairy industry, and still enjoy amazing homemade waffles…why wouldn’t we?