You are here: Home » Recipes » Mixed-Grain Waffles with Raspberry Butter Mixed-Grain Waffles with Raspberry Butter Recipe by Our Cookbook Collection Yield 6 servings PrintEmail Ingredients 1 cup Earth Balance Natural Buttery Spread, softened1/2 cup fresh raspberries2 teaspoons flaxseeds1 cup unbleached all-purpose flour3/4 cup whole wheat pastry flour1 tablespoon baking powder2 tablespoons sugar2 teaspoons Ener-G egg replacer1/2 teaspoon sea salt1 teaspoon ground cinnamon1/4 teaspoon ground or freshly grated nutmeg1/2 cup sparkling water1 1/2 cups soy milk1 1/2 teaspoons vanilla extract2 tablespoons Earth Balance Natural Buttery Spread, melted Maple syrup, sliced fruit, or berries, for accompaniment Instructions 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. Spray a waffle iron with canola oil cooking spray and heat according to the manufacturer’s instructions. Put the flaxseeds in a blender and process until pulverized. 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. Add the wet ingredients to the dry ingredients and stir just until combined, being careful not to overmix. 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.