Cornmeal-Molasses Waffles

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I was in the mood for waffles today. But not the usual sweet, refined version most of us are used to. I wanted something more substantial. A waffle with a deep, earthy flavor and  a chewy texture. A crunchy whole-grain chew beneath the sweet, buttery maple surface.

First, I was delighted to find a solid vegan waffle recipe online. And even more pleased to find I had all the ingredients on hand. This, in my opinion, is the mark of a fine recipe. Don’t make me run out to the store for that one “special” ingredient!

I took this wonderful basic recipe here from The One Ingredient Chef   and made modifications to suit my vision.

What I hearken to here is the original breakfast fare of the early American settlers, like I imagine Ma Ingalls used to make for Laura, Mary, Carrie and little baby Grace in the “Little House on The Prairie” books. The food of my heritage.

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I substituted a medium grind cornmeal for the fine called for, molasses for the maple syrup and olive oil for the coconut. The flavor is darker and edgier, kind of like a full-bodied dark coffee. The coarser cornmeal gives it more of a crunchy chew and the olive oil, well, just because it is cheaper to use than coconut.

Serve these crispy with Earth Balance Buttery Spread and warm (real) maple syrup. Trust me, you won’t regret it.

Note: Don’t worry if your vegan waffles don’t get as crispy as you like no matter how long you leave them on the iron. You can always crisp them up in the toaster or in a 375 degree oven, laid directly on the rack for a few minutes.

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