Saturday morning started off pretty well because I made some delicious vegan pumpkin cranberry waffles. The great thing about making a large batch of waffles is you can freeze the leftover ones and heat them n the toaster to have for breakfast throughout the busy week. This recipe was really good if you don't have coconut milk you can use soy or rice milk or even real milk if your not vegan. I adapted the recipe from Vegan With a Vengeance p. 40:
Vegan Pumpkin Cranberry Waffles:
Ingredients
2 1/2 cups all-purpose flour (or whole wheat to make it healthier)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
2 cups of unsweetened low-fat coconut milk
1 (15 ounce) can pureed pumpkin (not pumpkin pie mix)
1/3 cup of oil
1/3 cup of brown sugar
2 tsp. vanilla extract
3 tbs. of dried cranberries
Heat waffle iron.
In one bowl mix flour, baking powder, baking soda, salt, and spices.
In a separate bowl combine coconut milk, pumpkin, oil, brown sugar, vanilla, and cranberries and whisk together well.
Combine wet and dry ingredients and mix well.
Prepare waffles in your waffle iron as you normally would, I felt like these took a little longer to cook than other waffle mixes I had used before. The first waffle tend to be my test waffle no matter what type of batter I use.
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