Waffles

by Corina

makes about 6 waffles

2C Flour (high protein = 1C soy flour + 1C vital wheat gluten)
3/4 Sugar (low calorie = maple syrup and/or agave/kokosblüten sirup)
1T Salt
1T Baking powder
1T Vanilla

1/2C margarine (to prevent sticking to the waffle iron)
Chocolate Oatley

Mix everything together, adding as much Oatley as needed to get a consistency that is on the runny side.

Pre-heat waffle iron (it must be very hot before putting the first waffle in, otherwise the batter will stick to the iron), oil the iron with margarine, pour batter on, cook until on the crispy side. Tastes like waffle cones!


A crispy, crumbly protein variant...
Use only soy flour and don't oil the waffle iron. Let it cook for a really long time. It will come out in crumbles, but they are really crispy and good.
Note: for some reason, now this variant gets completely stuck to the waffle iron even if using oil.

Crispy waffles that work
1/2 C Mehl / Flour
1/2 C Sojamehl / Soy flour
1/4 C Zucker / Sugar (agave + rohrzucker)
1T Salt
1T Baking powder
1T Vanilla
Chocolate Oatley

Mix enough Oatley in so it is more on the runny side

Wait a few minutes after the waffle iron is ready to put the batter in (it needs to be really hot).  Put coconut butter on the waffle iron before putting in the batter. Leave the waffle in for a few minutes after the iron says it is ready. Makes crispy waffles!

Notes on what NOT to do: do not use coconut butter to oil the pan because it makes the vital wheat gluten waffles chewy and not crispy. Don't use coconut sugar because it makes the waffles crumbly.