Cranberry Walnut Waffles
l cup unbleached white or whole wheat pastry flour
2 teaspoons aluminum-free baking powder
1/4 cup organic sugar or 1/3 cup sucanat
1 cup soy or rice milk
1 teaspoon vanilla
1 1/2 teaspoon Ener-G Egg Replacer powder
1 tablespoon lukewarm water
2 tablespoons canola oil
1/4 cup sugar-free applesauce
1/2 cup finely chopped walnuts
1/2 cup chopped dried cranberries
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cardamom (optional)
Combine all the dry ingredients in a mixing bowl: flour, baking powder, vegan sugar, cinnamon, nutmeg and cardamom. Mix well. In a different bowl, combine the egg replacer with water and beat until frothy. Add the oil and continue to beat. Next add the vanilla and applesauce. Add the wet ingredients to the dry ingredients. Fold in the cranberries and the walnuts. Batter should be thick but not too thick, i.e. mixing should be rather easy by hand.
Spray waffle iron with oil (Spectrum Natural makes a good cooking spray). Pour about 1/2 cup of batter into the waffle iron and let cook for about 8-10 mins. each or a little past the light on the waffle iron goes off.
Can be made into waffles by adding a little more milk.
Note: precise measurement ensures that the waffles come out perfectly.