Embrace your inner vampire with these red raspberry-stuffed (and smothered) waffles. These fluffy vegan waffles make for a perfect healthy fall breakfast. I call these Bellas Red Raspberry Waffles since it is October, a spooky time of year, and the last Twilight movie comes out in mid-November. You know you (or your teenage daughter) is excited about this! Not a Twi-hard? OK, you can just call these Raspberry Waffles if youd prefer. Sweet, rich, red raspberry puree coats these banana-infused waffles. Fluffy and light, these waffles are dairy-free and egg-free. Rich in antioxidants from the healthy raspberries. Maple syrup optional, but always well-advised for waffle mornings. I think Edward would approve..
Bellas Red Raspberry Waffles
vegan, makes 1 extra large or 2 medium sized waffles + topping
red raspberry puree:
1 cup frozen raspberries, lightly thawed
1-3 Tbsp soy milk
1 Tbsp maple syrup
Vanilla-Banana Waffle Batter:
1/2 cup + 2 Tbsp flour, organic
1/2 cup soy milk, vanilla
1/2 tsp vanilla extract
1/4 tsp salt
2 Tbsp maple syrup
2 tsp baking powder
1 tsp lemon juice
a few dashes of cinnamon
1 banana, mashed (or sub with 1/4 cup apple sauce)
1 Tbsp virgin coconut oil, melted (or another oil like canola)
garnish: chopped pecans
1. Heat up your waffle iron.
2. Grease your waffle iron lightly.
3. Whip up the batter, mixing by hand or a machine mixer. Add a few spoonfuls of the waffle batter to the hot iron. Then add a few spoonfuls of the raspberry puree. Then another layer of the waffle batter. The layering doesnt have to be perfect, just be sure not to over-fill your waffle maker because the red raspberry puree has a tendency to steam and bubble a bit. Under-loading with batter is advised.
4. Close waffle iron and cook according to your machines directions.
5. Serve hot, with raspberry puree spread over top each waffle, chopped pecans and a drizzle of maple syrup.
Craving more breakfast recipes from Family Kitchen? Check out 25 Genius Vegan Recipes that infuse some FALL into Breakfast!
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