These whole wheat and vegan overnight waffles are made with yeast instead of baking powder, then left to rise overnight so you wake up ready to make waffles. The texture is a bit chewier, with a slightly stronger flavour, flavoured with orange.
Happy new year! I hope you’ve all had a wonderful beginning of the year. I took a longer than usual break between posts because it was such a busy time, but I’m so happy to be back.
I’ve set some intentions this year, big and small. I ate some candy over the holidays, thanks to a stocking packed with it, and lower than usual willpower. I’m not a big fan of detoxing in the new year, because eating healthy and whole foods should always be a priority. I think the key is to focus on eating nutritious foods every day, not just for a couple weeks a year.
Everybody slips sometimes, right? I don’t even like toffifee. Even that little bit of high-sugar, low-nutrient food wreaked havoc on my body, though, and encouraged me to be even more cautious about avoiding it.
Some of my smaller goals for this year include being even more mindful of my nutrition, and only eating foods I would write about in this space. Reminding myself to drink enough is important, too, especially in our cold winters, when I often forget. I’m also committing to yoga every day, no matter what. Bigger plans are to teach yoga regularly, grow this space, and to finish up a couple big projects I’ve been working on. What are your goals for the year?
I was planning on a totally different recipe to come back with in the new year, but my sister and brother-in-law gave me a waffle maker for Christmas. I’m pretty excited about it, so you’re getting a waffle recipe.
This isn’t just any old waffle, though. It’s a sourdough overnight waffle. I’m using the term loosely here, as it’s just an overnight rise, but the taste is distinctly sourdough. If you’ve made overnight bread before, it can be compared to that. Don’t expect super fluffy, sugary waffles here – they’re slightly chewy, and not particularly sweet, sort of like bread. I can happily eat them for breakfast, unlike regular old waffles or pancakes. Bread cooked in a waffle maker? That’s fine with me.
I chose orange to flavour these, as I’m currently obsessed, but you can leave it out or add something else. Alternatively, I think lemon, cinnamon and other warm spices, or chocolate would be excellent here. You could try keeping the orange and adding some cinnamon or chocolate, too. On that note, I am going to eat a waffle triangle with a square of dark chocolate right now. Yum.
Keep in mind, please, that these overnight waffles needs at least eight hours of rising time. You’ll need to plan ahead a little bit and make it before you go to bed. That being said, you also don’t need to do a whole lot when you get up in the morning, and that’s a good situation to be in.
Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via facebook, pinterest, and bloglovin.
- 2 1/2 cups spelt or kamut flour*
- 1 tablespoon dry yeast
- 1 tablespoon coconut sugar*
- 1 teaspoon vanilla powder*
- 1/4 teaspoon salt
- 2 cups non-dairy milk, I used cashew
- 1/2 cup olive oil*
- Zest and juice of two unwaxed oranges
In the morning
- 1/4 cup non-dairy milk
- 1/2 teaspoon baking soda
- Stir the flour, yeast, coconut sugar, vanilla, and salt together in a large bowl. Keep in mind that it will rise overnight when you're deciding what size of bowl to use.
- Gently whisk the milk, olive oil, and orange zest and juice into the dry ingredients. Let it sit, covered, overnight or for at least eight hours (and up to twelve).
- In the morning, stir in the extra milk and the baking soda. I tried without these extra ingredients and the waffles are infinitely better with those little additions. Cook according to your waffle maker instructions, filling it about 2/3 full for each waffle.
- Serve immediately or keep them warm in your oven until you're ready to eat. I had mine with maple syrup, orange slices, and pomegranate. They will keep well for a couple of days, and can be frozen. Just stick them in the toaster to reheat.
1. My waffle maker is not particularly large, so yours may make more or less depending on its size. 2. I used both with good results. I don't recommend whole wheat pastry flour for this recipe, as it doesn't have the required structure to rise properly in a yeast dough. If you try other flours and they work out, please let me know in the comments. 3. Add up to three additional tablespoons of coconut sugar for sweeter waffles, but be careful that they don't burn from the added sugar content. 4. You can substitute vanilla extract here, but it won't be quite as nice. 5. I like the taste of the olive oil with the oranges, but you can use a lighter tasting oil if you prefer.