Vegan Waffles – with only 3 ingredients

I have a new favourite recipe!! A really simple one. But let me start from the beginning.

We have been considering for a while to buy a waffle maker because of this video of La Dimensión Vegana.  Oat flakes, agave syrup and water, as easy as that. So simple and tasty! (Thanks Javi, you are our inspiration!!)

But my colleagues’ were faster and gave me a waffle machine as a present for my birthday. One of the best presents I have ever had!!! Since then, we’ve been experimenting almost every day. You cannot go wrong with any mix of the above three, but I found the below recipe the most tasty.

So sweet of them!! <3 <3

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VEGAN OAT WAFFLES

Ingredients (for 10-12 waffles):

• 5 cups of (gluten-free) oat flakes
• 2 cups of warm water
• 1 cup of vegan milk
• 5-6 tbsp of agave syrup
• 4 tbsp of oil
• 1 tsp of salt
• 1 tsp of chia (optional)
• 1/2 tsp of baking soda

Preparation time: 5 minutes + baking

Secret tip: Add 1/2 tsp of cinnamon.

Mix all ingredients in a mixer. Bake the dough. With our waffle maker we use about 2 tbsp of dough for a waffle and it takes ca. 5 minutes to get crispy from the outside and soft from the inside.

I’m really satisfied with the result.

These waffles have become part of our weekly routine. We also experimented with adding nuts or fruits, that also works perfectly.

Please note, the amount of liquids needed varies, depending on the oat flakes. The dough should be approximately as thick as a muffin dough. But don’t worry, it’s really hard to mess up this recipe.

The best thing is that you can eat these waffles free of guilt!! All ingredients are healthy – and the topping depends on you, really. Some of my (not so healthy but spectacular) creations:

The first.

 

It’s the best with strawberries…

 

…or raspberry (and rosemary honey)…

 

…or ice cream!!

 

The office version is also very popular :-)

Piña Colada Ice Cream (V, GF)

My dear colleagues left me alone this week… They exchanged our tea time for some cheap tropical cocktails. Christoph is off to the Seychelles and Nicole is doing a crazy wedding-marathon in Mexico. And me??! How do I survive until they’re back?

I prepare  my favourite tropical ice cream, of course.

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 PIÑA COLADA ICE CREAM

Ingredients: 

• 1/2 of a big ripe pineapple, mashed
• 1 tin (400 g) of creamy coconut milk
• agave syrup, according to taste
• 1-2 tbsp of coconut flakes
• 1 tbsp of rum (optional)

Preparation time: 10 minutes + freezing time

Mix all the ingredients in a mixer until you get a smooth, creamy liquid. If you have the luxury, put it into the ice cream machine, wait until it does the job and enjoy! :P Alternatively, pour the mix into a bowl, put it into the freezer and mix it every 20-30 minutes. Like this it will remain creamy, too.

Coconut barley (a.k.a. milk rice without milk and rice)

Did you know that barley is not only the main ingredient of beers, but it’s also a valuable and tasty grain? It’s a quite versatile cereal grain, you can serve it as a garnish or make a delicious dessert. Furthermore, it’s a rich source of fiber and minerals like manganese, selenium, copper, chromium, phosphorus, magnesium, niacin and vitamin B1. That means it’s good to control your cholesterol levels and protects your intestines.

The idea of milk rice without rice comes from my father. He’s not a very good cook – not sure if you would laugh or cry if you knew what I had to suffer as a child. I guess behind every good cook there is a story, well, this is mine. My parents could not cook very well. But my dad adores barley. I altered his recipe slightly to make a healthy, vegan and well, a quite good-looking dessert.

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 BARLEY PUDDING with STRAWBERRY CHIA JAM

Ingredients:

• 1 cup of barley
• 2 cups of water
• 2 cups of coconut milk
• about 1/2 cup of coconut flower sugar  ( or regular sugar)

Preparation time: 1.5 hours (cooking)

Barley takes a long time to cook properly. I start cooking it in water first. Two cups are enough to make the grains softer. When the water is finished, I add coconut milk. One cup at the time. Cook it until the grains are soft and the coconut milk gets a creamy consistence. Pour it into small glasses and chill it in the fridge. Or on the balcony, if it’s as cold as we have it in Germany right now.

Strawberry, chia and barley locked up in a glass.

 

To pep it up a bit, I made a jam out of strawberries, brown sugar and chia seeds. (2.5 cups of chopped strawberries, 2-3 tbsp of sugar and 2 tbsp of chia). Layer barley pudding and jam until the glass is full, and pour chocolate sauce on the top. It’s ok to be served warm, but it’s even better after a few hours in the fridge.
It’s really a taste out of this world, I find hardly any words to describe it.

Please go ahead and try!!