I ditched the frozen waffles and replaced them with the waffle maker, which was the best choice when it came to morning breakfasts.
I researched a few ways to add tea into baking and while the most popular way was mixing it in butter (which isn’t called for in this recipe), I found mixing it in warm almond milk was my best bet (this sounded more appealing as well).
Vegan, gluten free, white sugar free
Prep time: 20 mins
Makes 3-4 waffles (I only got through one, they’re very filling!)
I got the base recipe from The Minimalist Baker and it’s by far the best vegan recipe I’ve tried for waffles.
1 1/4 cup almond milk + 1 tsp white or apple cider vinegar
1/4 cup melted coconut oil
1/4 cup agave nectar or maple syrup
heaping 1/2 cup gluten free rolled oats
1 3/4 cups gluten free flour blend (I blended my gluten free oats into flour)
1 1/2 tsp baking powder
pinch sea salt
I also added:
A few pinches of cinnamon
1 tsp vanilla
Two tea bags, tea emptied from bags and ground
Two full tea bags for the milk
I started with the milk as it takes the longest, begin with mixing your milk and vinager and set aside for a few minutes to let it work it’s self into a ‘buttercream’
While I was waiting, I mixed together my dry ingredients in one bowl, and wet (aside from the milk) into the other.
For the dry, I ground up two tea bags worth of tea and added it to my dry part.
I put the almond milk (mixed with vinager) in a pot along with two tea bags.
Bring to a low boil and then turn the heat off and let steep for 10 minutes more. You may have seperation from the vinager but stirring it mixes it back together. The smell of the milk and Earl grey was already tempting to have before it was even added to the waffles! I used a fork to press the tea out.
I added the dry and wet together and got a warm aroma of Earl grey and vanilla. The batter should be on the runnier side but not liquidy. Mine was pretty thick and it made them a little dryer.