Mixed-Grain Waffles with Raspberry Butter

  • Yield 6 servings


1 cup Earth Balance Natural Buttery Spread, softened
1/2 cup fresh raspberries
2 teaspoons flaxseeds
1 cup unbleached all-purpose flour
3/4 cup whole wheat pastry flour
1 tablespoon baking powder
2 tablespoons sugar
2 teaspoons Ener-G egg replacer
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground or freshly grated nutmeg
1/2 cup sparkling water
1 1/2 cups soy milk
1 1/2 teaspoons vanilla extract
2 tablespoons Earth Balance Natural Buttery Spread, melted
Maple syrup, sliced fruit, or berries, for accompaniment


  1. To make the fruit butter, put the buttery spread in a blender. Add the raspberries and process until well incorporated. Store in the refrigerator until ready to serve.
  2. Spray a waffle iron with canola oil cooking spray and heat according to the manufacturer’s instructions.
  3. Put the flaxseeds in a blender and process until pulverized.
  4. In a large bowl, combine the flours, baking powder, sugar, egg replacer, salt, cinnamon, nutmeg, and ground flaxseeds. In a small bowl, whisk together the sparkling water and soy milk. Add the vanilla extract and buttery spread and whisk again.
  5. Add the wet ingredients to the dry ingredients and stir just until combined, being careful not to overmix.
  6. Cook the batter in the prepared waffle iron until golden brown, about 4 to 5 minutes. Serve with the fruit butter, along with maple syrup, sliced fruit, or berries, as desired.

Reprinted with permission from Candle 79 Cookbook: Modern Vegan Classics from New York’s Premier Sustainable Restaurant. Copyright © 2011 by Joy Pierson, Angel Ramos, and Jorge Pineda, Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA.Photo credit: Rita Maas.



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