Red Velvet Waffles With Coconut Whipped Cream and Strawberries

By: Jennifer Provenza at Good Food From The Heart

Whole food plant based, oil free, refined sugar free, soy free, nut free

These whole food plant based red velvet waffles with coconut whipped cream and strawberries are crisp on the outside and cakey on the inside. They are a sweet, satisfying treat for a weekend brunch and are perfect for Valentine’s day.

WAFFLES!!!

I love waffles. I mean, who doesn’t, right? I remember as a kid one of the most exciting things was when my family went to a brunch or a hotel breakfast and they had a waffle bar. My ten year old brain would light up with excitement. Waffles!!! Bring them on! My kids react the exact same way today. Like mother, like daughter. I also have really fond memories of sleeping over at my best friend, Erin’s house and her mom making us really delicious homemade waffles, which I had actually never had at anyone’s house before. After that, I convinced my mom to buy a waffle iron and she bought this really pretty one that made a clover shape that was made up of little hearts. I still use that exact same waffle iron today with my kids. Memories…..! (If you are as much of a nerd as me, you read that last line in your head as if it was a line from Cats!)

These waffles are such a fun treat for kids and adults alike and they are perfect for a special day like Christmas, Valentine’s Day, or Mother’s Day. They are simple to whip up (the only time consuming part is cooking each one in a waffle iron.) Just make it fun by cranking up your favorite music while you cook. This is a great recipe for kids to help make too.

Red Velvet Waffles-Ingredients

Whole Wheat Pastry Flour: This one is important. I like Bob’s Red Mill. These just will not come out very good if you use regular whole wheat flour. They will end up tough and heavy. If you can’t find whole wheat pastry flour, you can subsitute one cup oat flour and one cup whole wheat flour. To make oat flour, simply blend oats in a high speed blender or food processor until they have the consistency of flour. (I have had bad luck with store bought oat flour tasting bitter, which apparently means it is no longer good.) I actually had to do this substitution myself as my store has been out of whole wheat pastry flour for months. It comes just as good with oat flour, it just adds an extra step. Of course, you can also use white flour, but it will be much less healthy. Oh, and feel free to use gluten free flour if necessary.

Ground flax seeds: Ground flax seeds are one of my tricks for egg free baking. I just buy pre ground flax seeds and keep them in my refrigerator at all times. (They go bad quickly at room temperature). I like Bob’s Red Mill. I prefer the golden variety because it doesn’t show up visually in the finished baked goods. Any time I need an egg for baking, I simply mix a tablespoon of ground flax seed with two tablespoons of water and let it sit for a few minutes. Then I use as I would an egg. I have not had great luck with store bought egg replacers. If you don’t have ground flax seed, you could substitute a mashed banana (which would add banana taste) or add 1/4 cup of extra applesauce.

Apple Sauce: This is the secret ingredient that lets you forgo oil. It’s exciting, because waffle recipes always seem to contain oil (even the plant based recipes). Luckily, the apple sauce works great. These taste every bit as good as regular waffles. You would never guess that they are both plant based AND oil free. My kids and husband devoured them.

Cocoa: Use cocoa or cacao powder. I personally LOVE this Guittard red cocoa, especially for these waffles.

Red Food Coloring: This optional ingredient is obviously not whole food plant based, but it makes it fun for kids and festive for Christmas or Valentine’s day. Alternatively, you could use beet or pomegranate juice for color.

How To Make This Recipe

To make these red velvet waffles, start by preparing your flax eggs. (Mix the ground flax seeds with the water and set aside). Next, mix the dry ingredients in a large mixing bowl. Add the wet ingredients, including the flax mixture. At this point, you can add either red food coloring or pomegranate juice until you get the shade of red you like. This first part will take just a couple of minutes. Allow the batter to rest for five minutes before beginning to cook the waffles.

Next is the part that is a little time consuming, which is cooking each waffle in the waffle iron. I like to make this part fun by cranking up my favorite music and drinking a nice big cup of coffee or, hey, maybe a mimosa. You do you. (Better yet, make someone else do this part while you read a book or something).

Anyway, before you start this part, preheat your oven to 150 degrees and put a plate or cookie sheet in there. Then, just be sure to follow the instructions for your particular waffle iron. Mine needs just a spritz of non stick spray before the first waffle. After each waffle is finished, I add it to the warm oven to keep it hot until we eat. (Or you can keep it casual and serve each waffle as you make it.)

Serving Your Red Velvet Waffles

These are best served with coconut whipped cream and fresh strawberries or raspberries. To make the whipped cream, take just the more solid coconut cream from the can of coconut milk and put it in a mixer with a whisk attachment. Add a little maple syrup or liquid stevia for sweetness, if desired, and whip up until it has a whipped cream consistency. You may want to also serve with maple syrup or with my Warm and Cozy Raspberry Syrup. If you like decadent breakfasts, you might also try my Peanut Butter Chocolate Swirl Mug Cake.

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