Ingredients

• Ingredients Units USM Scale 1x2x3x 2 cups (250g) flour (spelt, light whole wheat, all-purpose flour, or GF flour blend), see notes 2 tablespoons sugar (coconut, pure cane, or turbinado) 1 tablespoon baking powder 1 3/4 cups (403ml) unsweetened vanilla almond milk 1/4 cup olive oil, applesauce (see notes), or vegan butter (I recommend Miyoko’s) pinch of mineral salt, optional

Preparation

• Instructions Prep: Preheat waffle maker according to manufacturer’s instructions. Also, preheat oven to 200 degrees F., for keeping the waffles warm. Mix batter: In a medium sized mixing bowl, combine the flour, sugar, baking powder, oil and non-dairy milk, mix well, until most of the flour lumps are gone. Scoop, pour + cook: If not using a non-stick waffle iron, spray waffle plate with cooking oil. Using a 1/2 measuring cup (amounts will vary depending on your waffle iron), scoop up batter and pour in the center of waffle plate. Close the cover and cook as directed by manufacturer’s instructions. For crispier waffles, let cook 5 – 12 seconds longer, depending on your waffle iron. Remove + keep warm: Gently remove with the tip of a fork and place on a wire rack in the oven until the remaining waffles are made. Serve: Pair your waffles with fresh blueberries, strawberries, raspberries or blackberries, and top with pure maple syrup or this easy homemade Blueberry Compote. You may even like to drizzle with vegan chocolate syrup and add a dollop of whipped coconut cream. Makes 4 – 5 waffles. Store: Leftover waffles can be kept in the refrigerator for up to a week, or store in the freezer for up to 1- 2 months. When ready to eat, pop them in the toaster oven. Larger batches can be warmed in a preheated oven set to 350 degrees for 10 – 15 minutes, using a  greased or lined baking sheet.