LOVE is in the air... Crispy golden vegan waffles + luscious strawberry syrup = a match made in heaven! Inspired by 50 First Dates (2004), this comforting duo will warm your heart.
Preheat your waffle maker, according to the manufacturer’s instructions.
Mix the sifted dry ingredients: flour, sugar, baking powder, salt, and cinnamon powder.
2 cups flour, ¼ cup granulated cane or golden coconut sugar, 1 tablespoon baking powder, 1 teaspoon sea salt, 1 teaspoon cinnamon powder
In a medium bowl, mix the dairy-free milk, apple sauce, refined coconut oil, vanilla extract, and almond extract.
2 cups non-dairy milk, ¼ cup apple sauce, ¼ cup refined coconut oil, 1 teaspoon vanilla extract, 1.5 teaspoons almond extract
Pour your wet ingredients into the large bowl of dry ingredients. Combine well! Be careful not to overmix. The batter should be slightly lumpy.
Cover your hot waffle iron with non-stick spray or vegan butter. Pour the batter into the center. Follow the manufacturer’s instructions for the best results. Mine took about 6 tablespoons of batter and cooked for 6 minutes.
Add your favorite toppings and syrup! Whipped cream and strawberry syrup is a heavenly combo.
Strawberry Syrup
In a medium saucepan, combine the strawberries, sugar, lemon juice, lemon zest, corn starch, and warm water. Bring the mixture to a boil.
3 cups frozen whole strawberries, 3 tablespoons lemon juice, 1 tablespoon lemon zest, 1 cup granulated cane or golden coconut sugar, 1 tablespoon corn starch, 1 cup water
Lower the heat and simmer for about 18 minutes, or until the strawberries are softened in a reduced, syrupy liquid.
Blend and strain the syrup if you want a thinner consistency!
Notes
For a light and fluffy texture, it’s very important to sift your dry ingredients.
Room temperature ingredients are the recipe for success.
Don’t overmix your batter! Believe it or not, a lumpy consistency is ideal.
Be sure to grease your waffle maker for a crispy outer texture.
Wait for any steam to disappear. That is a sign that your waffles are still cooking!
Unlike unrefined coconut oil, the neutral flavor of refined coconut oil blends well in baking.
If you want a thinner syrup, add more water and/or blend and strain.
Coconut sugar is my preferred sweetener, but it can change the color of your final product. For the photographs, I used off-white granulated cane sugar, because the red color is better preserved.
*Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Does NOT include strawberry syrup!