Vegan Whole Grain Spelt Waffles

Crispy on the outside and fluffy on the inside, my vegan spelt waffles are everything a waffle should be. Made with whole grain spelt for a nutritious and flavourful upgrade, but regular spelt or whole wheat flour can be substituted easily. This recipe will make 6-8 waffles depending on the size of your waffle iron.

Key Ingredients & Substitutions

For the full list of ingredients and proportions of each, head to the recipe card below. It's important to note that the substitutions listed below are the closest possible alternatives to the recipe ingredients as written. Any substitution may slightly change the flavour or texture of the original recipe (this goes for any recipe, really).

• Spelt Flour: The particular brand I use is Anita's Organic Mill Sprouted Spelt Flour. It's easy to source in Canada, however, choose a trusted brand of whole spelt that is available in your area. I have also made this recipe with whole wheat flour and regular spelt flour. Use a 1:1 substitution for either of these.
• Baking powder: this is the key ingredient for adding lift and airy-ness to the waffles. It may seem like a lot, but it's the right amount to counteract the density of the whole spelt flour.
• Sugar: granulated sugar will work here, but I often use organic cane sugar in equal measure if that is what I have on hand. Either is fine.
• Arrowroot powder: this recipe uses starch as a binding agent, as opposed to eggs. You can use cornstarch and arrowroot interchangeably, however, cornstarch can be a little harder to incorporate smoothly. For cornstarch, take a small amount of the liquid measure and mix it with the cornstarch in a separate bowl until dissolved. Then, add the cornstarch mixture to the remaining liquid ingredients before adding it to the batter. Alternatively, you can use a product called an "egg replacer powder" which is a blend of various starches (use in a 1:1 substitution ratio).
• Unsweetened almond milk: any non-sweet plant based milk alternative can be used in equal measure. A good alternative for this recipe would be oat, cashew or soy. I would avoid full fat coconut milk due to it's higher fat content which will make the recipe dense.
• Vegetable oil: Extra virgin olive oil is my preference, but you can use any neutral tasting vegetable oil. I've successfully made this recipe with grapeseed, avocado and canola oil in a 1:1 substitution.
• Vanilla Extract: for flavour.

How to Make Vegan Spelt Waffles

For the full list of directions for my vegan spelt waffles, please see the recipe card below.

STEP 1: Sift together the flour, sugar, baking powder, salt and arrowroot powder. Then make a well in the centre of the dry ingredients (this is where you will pour the wet ingredients).

STEP 2: Whisk together the almond milk, oil and vanilla.

STEP 3: Pour the wet ingredients into the dry ingredients and mix just until combined. Allow the batter to rest and hydrate for about 5 minutes.

STEP 4: In the meantime, preheat your waffle iron. Drop a small amount of vegetable oil in the cavities of your pan, or oil per the manufacturers directions for your particular waffle iron.

Step 5: Drop ⅓ cup of batter into the centre of each waffle cavity, then close the lid.

STEP 6: Cook for ~5-6 minutes or until golden and crispy on the top (individual cooking times may vary based on the make of your waffle iron). Carefully check them after about 4 minutes to make sure they're not burning.

STEP 7: Portion, top as desired and serve warm.

Heidi's Tips

• Sift the dry ingredients: This will remove any large lumps of flour; these will not incorporate into the batter on their own during the resting time. Sifting and removing large lumps will also prevent you from over-mixing the batter to remove them.
• Let waffle batter rest for 5 minutes before dropping the batter into the waffle iron. Resting the batter allows for the flour to hydrate and, most importantly, for the gluten strands to develop so they trap air—this creates a fluffier waffle. Moreover, because spelt does not contain as much gluten as regular wheat flour, resting really is key to develop that gluten.
• Don't skimp on the baking powder: 2 teaspoons may seem like a lot, but it's key to achieving a fluffy and light waffle on the inside.
• Mix the batter lightly: over mixing will cause the gluten to toughen too much and will result in a dense waffle.
• Don't worry about small lumps: small lumps in the batter will naturally dissolve as you allow it to rest before cooking (this does not apply to large lumps, so make sure you sift the flour as mentioned previously).
• Make sure your waffle iron is nice and hot before adding the batter. A hot waffle iron will ensure even cooking and rising.
• Use a small amount of vegetable oil in your waffle iron before dropping the batter, or use a safe, non-toxic non-stick waffle iron if you prefer. Also...
• Refer to your particular waffle iron instructions: every waffle iron is a bit different, so be sure to review the operation manual and instructions for your particular make and model.

Freezing & Defrosting Instructions

I like to make a double batch and freeze half for those mornings when I don't have enough time to make breakfast from scratch.

1. Cool the waffles to room temperature.
2. Place a square of parchment paper in between each waffle if you freeze them in a double layer so they don't freeze together.
3. Place them in a freezer safe bag and freeze for for up to 3 months.
4. To defrost: place a frozen waffle in a toaster slot or toaster oven until heated evenly throughout and the top is crunchy. Again, the toasting time will vary depending on your make of appliance. Always check the manufacturers instructions for defrosting frozen items.

For information on safe food handling and storage, please visit: the Government of Canada Food Safety website, USDA Food Safety Inspection Agency website or your country's official food safety website.

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