Vegan Sourdough Waffles

The sourdough enthusiasm all around me is inspiring! People are coming over to get starter, measuring their ingredients in grams, having a blast… and eating delicious bread! Along the way, they are encountering all the confusing websites and Facebook instructions that those of us who are sourdough oldtimers have already coped with. One question that keeps coming up is – what to do with discard?

Lots of things! I have a killer recipe for vegan sourdough banana pancakes. But thankfully, we now have a waffle iron! I bought this little number as a stocking stuffer for Chad in December and it works like a charm. There are apparently lots of things to do with a waffle maker–this is the latest craze – so it’s a useful appliance to have around.

The recipe is lightly modified from the one over at Holy Cow. I didn’t add sugar, and I didn’t mix my flax eggs properly. I also find that, with an active starter, you don’t really need baking soda. Finally, I simply forgot the vegetable oil, and it turned out delectable nonetheless, so I guess it’s unnecessary! Here goes:

• 1/2 cup unfed sourdough starter
• 1 cup whole wheat flour
• 1 cup Oatly or other plant milk
• 1 tsp kombucha (that’s what I had at home; apple cider vinegar would be preferable)
• 1 tsp salt
• 2 tbsp flax seeds
• 6 tbsp water

The evening before you hope to have this memorable breakfast, mix starter, flour, plant milk and kombucha/vinegar in a large bowl. Leave covered overnight to rise. In the morning, mix seeds with water (our grinder broke, so I just left them whole and they added a nice nutty flavor to the waffles.) After five minutes, add the salt and the flax/water mix to the waffle mix. Heat up the waffle iron and cook waffles according to the waffle iron instructions. Serve with maple syrup, cashew cream, and fruit, or with savory toppings.

These keep phenomenally well in the freezer, and can be quickly reheated in the waffle iron, which restores their toasty texture.