Tempting Homemade Freezer Waffles with Nutty Maple Syrup

Posted by on October 14, 2010 | 10 Comments

Just in case you didn’t spot my little link on Facebook or Twitter, I’ve become a part of the “Tempt Community” – I was asked to be a regular contributor to the Living Harvest website and blog. They make various types of hemp products under the brand name Tempt – hemp milk, hemp ice cream, hemp protein powder, and hemp oil – all dairy-free of course, but also pretty darn close to allergen-free. Overall, I like their products, so I was game!

Hemp milk is a bit richer than most store-bought rice milks, almond milks, and soymilks, but it also has a slightly distinctive taste. I like to compliment the flavor (it goes well with other nuts and seeds like in the syrup below) or use it in baked goods where it simply adds a very slight flavor and some richness. If you can’t find hemp milk, you can sub your favorite milk alternative as needed.

Anywho, when I asked if I could share the recipes I do for them with y’all here, they gave it two thumbs up. You can view my full post here on Living Harvest, but as promised, the recipe is also printed right here …

 Easy Freezin’ Whole Grain Vegan Blender Waffles

I love these during the winter months since they are hearty, filling, and they freeze very well. Simply pop them in the toaster and server – just like you would with store-bought frozen waffles, but without all of the yucky additives!

Since these waffles are vegan, and a bit lower in gluten than your average waffle, they can stick if your waffle iron isn’t well greased. I use a Misto oil sprayer to give it another spritz between batches.

This recipe is Vegan, Dairy-Free, Egg-Free (but you can use the egg option if you wish), Nut-Free, Soy-Free, and Refined Sugar-Free.

  •  1 Cup Oats (I use rolled, but any cut will do since you are blending them)
  • 1 Cup Whole Wheat Pastry Flour
  • 1 Tablespoon Cornstarch
  • 1/4 Teaspoon Salt
  • 3/4 Cup Original or Vanilla Hemp Milk, plus additional if needed
  • 1/4 Cup Unsweetened Applesauce
  • 2 Tablespoons Oil (I use extra-light olive oil)
  • 2 Tablespoons Maple Syrup
  • 2 Teaspoons Baking Powder

 Combine all ingredients except for the baking powder in your blender and whiz away until relatively smooth. Add the baking powder and give it a quick blend, just to combine. Let that sit for 10 minutes to thicken while you heat up and grease your waffle iron. Prepare waffles according to your waffle iron instructions. If the batter becomes to thick at any time, quickly blend in a little extra hemp milk, 1 tablespoon at a time.

Prefer waffles with eggs? – You can sub the applesauce for 1 large egg if you desire.

Waffle iron note – I usually let the waffles cook for a couple extra minutes after the light clicks on for my waffle iron (a cheapy). In general, if I still see a lot of steam coming out (which is usually still going on when the light clicks “ready”), I assume there is still a bit too much moisture and give them some more time.

Freeze ‘em – Feel free to double this batch (or make two batches if your blender is petite) and freeze the leftover waffles. To do so, simply let them cool completely on a wire rack. Then place them in a zip top freezer bag and pop them in! I use the large freezer bags and stack them 2 high, four in a square, and lay flat on a freezer shelf. To prepare, simply pop in the toaster and enjoy a hearty breakfast on a busy morning!

 Yields 4 servings

 Nutty Syrup

 After watching my husband drench his waffles in maple syrup, I realized he was consuming way too much sugar and not enough protein with his “treat” breakfast. So I created this blend, which still pours nicely, offers more nutrients, is much richer, and fortunately, he likes it even better!

This recipe is Vegan, Dairy-Free, Egg-Free,  Soy-Free, Refined Sugar-Free, and optionally Nut-Free.

  •  1/4 Cup Your Favorite Nut or Seed Butter (Peanut, Almond, Cashew, Sunflower, etc.)
  • 1/4 Cup Maple Syrup
  • 2 to 4 Tablespoons Original or Vanilla Hemp Milk
  • 1/4 Teaspoon Cinnamon (optional)
  • Pinch Salt (if using unsalted nut butter)

 In a small bowl, or even in your blender, whisk together nut/seed butter, maple syrup, 2 tablespoons of the hemp milk, and the cinnamon and salt, if using. If too thick for your liking, whisk in additional hemp milk until it reaches your desired consistency.

 Yields about 4 servings

 

Filed Under: Alisa's Recipes

Comments (10)

 

  1. […] This post was mentioned on Twitter by Alisa Fleming and Sarah West, Alisa Fleming. Alisa Fleming said: Tempting Homemade Freezer Waffles with Nutty Maple Syrup http://bit.ly/bZcdz4 […]

  2. Katie says:

    Now I’m upset that I donated my waffle iron to goodwill last weekend. Ugh, I knew I’d regret that decision.

  3. Alisa, I love using hemp milk in my baked goods. i agree it lends a very distinctive flavor. This recipe looks perfect for our family (if I just sub out the whole wheat flour for my gf all-purpose blend). Cannot wait to see your contributions to Living Harvest!! Congratulations!!!!
    xo

  4. Ellen @ I Am Gluten Free says:

    Hello friend! Looks like you and I are on the same wavelength. I posted this morning with a new gluten free and dairy free and egg free waffle recipe!!! And you are mentioned in the post as being one of the inspirations for the recipe. And as for this post, your waffles look divine!!! And I LOVE LOVE LOVE your syrup idea. What a great way to add some extra nutritional punch to the waffles. It’s definitely going into my must-try folder! Have a great day!

  5. Joanne says:

    I never really find waffles to be filling but with all the whole grains in these, along with that NUTTY syrup…these’ll keep me going for HOURS. Amazing recipe.

    Thanks for all your support with PFB! I didn’t make it to the next round, but I am so grateful to everyone who voted.

  6. TIa says:

    Hi Alisa,

    I have never used hemp milk before, but I have been curious. I think if I sub out the wheat flour (like Kim) this will make a great breakfast for Max. He’s been into waffles, but I want to add more substance to his breakfasts.

    xoxo,
    Tia

  7. What a great recipe! I used Tempt Hemp milk when making a lot of breakfast foods for my family. I liked the richness it added to pancakes. Very yummy!

  8. You know I love waffles! These look great!

  9. TIa says:

    So I made the waffle yesterday per your email instructions. I used my food processor because my blender kind sucks for that stuff. It worked great. A bit thick, so I added more milk. Like oatmeal in waffle form. I’m seeing if they will freeze and work as waffle sticks for Max. I’m thinking about subbing in some pumpkin puree somewhere since it’s that time of year. I’ll let you know how it goes.

    xoxo,
    Tia 😛

  10. Amy says:

    Do you think I could substitute almond milk for the hemp milk???

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