Vegan Waffles

The perfect, original waffle recipe: the traditional gaufres de Liège, identical to those eaten in Belgium. Soft inside, crunchy outside.

Few days ago I bought a waffle iron, I had nothing left to do but find the perfect recipe. Actually not just had to be perfect, it also had to be the original one, the one born in Belgium which was credited to the personal cook of the Prince of Liège who, on order from the prince, gave birth to what later became the most famous Belgian sweets in the world.

These waffles are soft on the inside and crunchy on the outside, which an almost caramelized texture.

To cook these waffles you have to use a traditional waffle machine, with double honeycomb plate, which gives the waffles their typical shape.

You can enjoy these goods with anything you like such as  fresh fruit, whipped cream, ice cream, yogurt and dried fruit grains. Check the pictures to get some ideas!

WHAT YOU NEED:

•  275 g all porpouse-flour
•  35 g rice Milk (warm)
•  2 Tbsp unsweetened applesauce
•  1 pinch Salt up
•  90 g Sugar
•  200 g vegan Butter
•  250 g Sugar grains

 For the starter

•  100 g rice Milk (warm)
•  100 g all-porpouse flour
•  35 g Fresh brewer’s yeast

WHAT TO DO:

Make the starter first: melt the yeast into the milk and wait few minutes till a vokuminous foam will appear on the surface. Mix in the flour and put into a tall container covered with cling film in a earm place. Wait till doubled the volume.

Whip softened vegan butter with sugar and applesauce, then add milk, flour and salt. When you got a silky dough add the starter and knead well. At the end add the sugar grains and leave to rise for about 1 hour in a bowl covered with cling film close to a heat source.

Turn the waffle machine on and when ready take an amount of the raised dough equal to an half of a handful and place it into the machine waiting for few minutes till the waffles are cooked and you start to smell the typical perfume. That’s so inviting!

Your waffles are ready, remember to eat them when still warm so you can enjoy them at their maximum tastiness!

Feel free to top and decorate them as you want, my favorite ones are with coconut cream, coconut flakes and fresh strawberries, what are yours? Let us know by tagging our instagram page showing us your recipe outcome!

Incredible, amazing, unique raw vegan cremino dessert!

Heya how are you all doing? Hope everything’s going smoothly. Last night I went out at the restaurant and guess what I had the chance to meet an old friend of mine who is also a great vegan chef. I asked her to make something special for me and since she knows I love desserts she said: ‘You know I’ve done an experimental thing I’m sure you would die for’. I’ve always loved unexpected things and to try out as many different things I can around the vegan culinary field so I accepted and the challenge. She said that if I could guess what it was just by tasting it and without looking with my eyes she would have offered the whole meal. I was so curious cos I know she’s so talented and loves to play around in the kitchen with new recipes. As soon as she brought it over I closed my eyes and at that very moment I tasted it I knew what it was. Something I haven’t eaten anymore since I was a kid and my grandma used to buy me chocolates. Cremino is basically a squared chocolate bite which is made of hazelnut cream between two layers of chewy chocolate. After that we started talking and I gave her some advice on how she could improve it. 

Today I wanna share the recipe with all of you:

To make 4 servings (glasses)

WHAT YOU NEED

FOR THE BASE

• 120 gr hazelnuts
• 5 medjoul dates
• 1 1/2 tablespoon of coconut oil
• water as needed

FOR FILLING CREAM

• 2 cans full-fat coconut milk (see notes)
• 80 gr macadamia nuts 
• 60 gr hazelnuts
• 3 Tbsp coconut oil
• 1/3 tsp vanilla pods
• 3 1/2 Tbsp coconut sugar (or stevia to taste)
• a pinch of salt

FOR TOPPING

• 1/4 cup coconut oil
• 1/2 cup cashews
• 1/3 cup water
• 2 Tbsp cacao powder
• 2 Tbsp maple syrup

WHAT TO DO

Place the coconut milk cans in the fridge overnight. The day after take out the fatty part and whip it till fluffy. Put in the fridge. Blend aside all the other ingredients to make the cream adding 2 spoons of the water left from the coconut cans a time to get a silky but still thick cream. It doesn’t have too liquid or it won’t turn out good. Don’t be afraid to blend enough the ingredients because they have to be worked hard to get well incorporated. Once done place in the fridge for t least 1 hour. Prepare the base by placing all the ingredients in a food processor and combine till you get a crumbly compound. Add just few spoons of water to ease the process. Take some glasses and place some of this hazelnut crumble you just obtained at the bottom of each and place in the fridge. When the cream you make is pretty firm then take it out from the fridge and whip it together with the coconut cream you’ve done before till you get a fluffy textured, silky and smooth cream. Place in each glass and again back in the fridge. Now prepare the topping by blending all the ingredients together using a high-speed blender and place on top of each glass. Now you have to let everything set overnight in the fridge covered with cling film. Your desserts are now ready to be eaten whenever you want. Remember to consume within 3 days or you can eventually freeze them for a maximum of 3-4 weeks. We would like to hear about your feedbacks. Try our recipes and let us know by tag us in your instagram pictures! We are waiting for you! Get ready and get the ingredients you need to start cooking!