31 March 2013

Yeast Belgian Waffles

Makes about 3 1/2 Belgian waffles

2 cups all purpose flour
3 TB cornstarch
1 cup water, microwaved for 1 minute
3/4 cups soy OR almond OR coconut milk, microwaved for 1 minute
1/2 packet (2 tsp) yeast
3 TB sugar
1/4 cup coconut oil
1 tsp salt

1 TB vanilla extract
2 tsp baking powder

In a bowl, combine the water, almond milk, and sugar. Whisk until the sugar is dissolved. If the liquid is body heat, whisk in the yeast. If it's too hot, add the canola oil, and then add the yeast. Either way, get the yeast dissolved. Then, add the flour, cornstarch, canola oil, and salt. Let set covered with plastic wrap for 1 hour, in a warm place (or over a bowl of warm water, if you don't have a warm place). The dough will have doubled in size. If the dough is not doubled in size, let it hang out a bit longer, until it is.

Once the dough is doubled in volume, heat your waffle iron. When the iron is hot, spray it with cooking spray, or brush on some oil. Then, dissolve the baking powder in the vanilla extract. Beat the slurry through the dough. Then, ladle on however much waffle batter your waffle iron needs. Mine needs about 3/4 cup. This will rise a lot, so don't overfill.

Bake on medium heat, if your waffle iron lets you set the heat. Serve piping hot.

These are very easy to split in half, and slather generously with jam, peanut butter, melted chocolate, or whatever combination you can come up with. Eat it like a sandwich. This way, the crispy part on the outside remains crispy, while the pillowy fluffy part inside gets soaked in delicious sweetness.