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
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