Liège waffles.

spoonsandsplatters_vegan_Liège waffles_Belgian waffles.jpeg

A blog post on waffles on a Belgian blog – it’s the worst kind of cliché, but there’s hardly any way avoiding it. And why would one, actually? There’s a reason why waffles are as highly acclaimed a treat as they are, right?

Of course there’s no such thing as ‘the’ Belgian waffle. There are different types of waffles. They come in various shapes and consistency (rectangular, round, thick, thin, hard, chewy, soft and crisp), they can have a creamy vanilla, syrupy, or fruit filling, they can come with toppings (strawberries, whipped cream, chocolate sauce, sugar,…), or they can just be eaten plain.

In this post I’ll restrict myself to the sturdy Liège waffle, which is the type of waffle you most commonly find in Belgian shopping streets, penetrating the air with their irresistible, seductive sweet smell, thus luring tourists to street vendors’ waffle stalls.

I won’t lie: I don’t have any street vendor’s recipe, though I wish I had. But I am also totally honest when I write that these waffles are totally awesome too. They have been multiply assessed and approbated by the most critical audience: children between 5 and 8, also those who are accustomed to the ‘regular’ waffles containing eggs and dairy.

So there you go, try for yourself!

Liège waffles

  • Servings: 16-18
  • Difficulty: easy
  • Print

Ingredients

  • 1 dl water
  • 1 dl soy milk
  • 500 g spelt flour
  • 6 TB aquafaba
  • 2 TB chickpea flour (besan)
  • 180 g unrefined cane sugar
  • 60 g pearl sugar
  • 175 g vegan butter, melted (or a combination of butter-flavoured rapeseed oil and coconut oil)
  • pinch of salt
  • 1 package dry yeast (7 g – equivalent of 21 g fresh yeast)

Directions

Mix all ingredients, let sit for half an hour, and then bake away in a hot and greased waffle iron. You can eat them immediately after baking, or you can cover them with melted chocolate first, and then ket them cool. They can easily be frozen and thawed.

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