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Basic Belgian Waffles

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Today I craved for a decadent breakfast: waffles with strawberries and maple syrup! I have been having this waffle iron sitting here for quite a while and after my first try had been quite disastrous I always hesitated to make waffles again(I have a square, so called Belgian one, but of course you can also use the heart shaped! Just keep in mind that the Belgian waffles are thicker and might need to stay longer in the iron).

Usually I dont like posting recipes which you already can find on several blogs. But somehow most of them did not match my expectations, because I wanted to have a really simple recipe without yeast, apple sauce, bananas, egg replacers, etc. So I came up with this very simple recipe and the waffle came out perfectly!

Ingredients (for 8 single Belgian waffles):

500g plain flour

500ml soy milk

6 Tbs. sugar

3 tsp baking powder

1/2 tsp salt

4 Tbs sunflower or canola oil

one dash lemon juice

1 tsp vanilla powder



Just toss all the ingredients in a bowl and whisk with an egg beater (do you English speaking vegans really call it that way??).

Then preheat your waffle iron. Most of them will have a light indicating when its ready. Grease the iron and pour about 1 1/2 ladles of the dough onto the iron(depends on your iron and your ladle of course). Don’t pour too much or else it will spill over at the sides. After about 3 minutes, open the iron carefully. If it sticks on the upper part of the iron, remove it carefully with a knife. Avoid this by greasing your iron thoroughly.

Then serve with fresh fruits like strawberries, pureed strawberries, canned cherries, whipped soy cream, maple syrup, chocolate spread, confectioner’s sugar etc.

Or try making a chequerboard like me :


Very creamy White Chocolate-Strawberry Ice Cream

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This is by far the best ice cream I made with my ice cream machine. The consistency is unbelievably creamy! You could have eaten the unfrozen ice cream as a kind of dessert cream, as it’s not really liquid. The consistency of the finished ice cream reminded me a bit of “Cornetto” ice cream as it is both kind of frothy and creamy.

I prepared the ice cream with cocoa butter as I bought it in bulk on ebay. You could also do it with ready made vegan white chocolate if it’s easier for you to get. If so, reduce the sugar used in the recipe.


1/4 cup cocoa butter (or vegan white chocolate)

1 Tbs vanilla powder (you should use one which has real vanilla in it as the small black vanilla dots look quite appealing in ice cream)

3/4 cup sugar

1 tsp soy protein powder (optional, but makes the ice cream alot creamier)

1 pinch of salt

250ml soy or rice milk

2 Tbs carob gum (locust bean gum)

1 tin (440ml) coconut milk

1 tsp soy lecithin powder

150g (deep frozen) strawberries

3 Tbs sugar

1 pinch og carob gum (locust bean gum)

ice cream wafers for decoration (often vegan)


Put your ice cream machine in the freezer about ten hours ahead.
Put all ingredients despite of carob gum and strawberries in a pot and let it melt on low heat. The mixture won’t really turn into a homogenous cream, so transfer it into a mixer or food processor, add carob gum and mix it. Now it should be quite creamy. Put it into a bowl and let it cool in the fridge. It will get much more solid because of the cocoa butter.

Puree the strawberries with sugar and the pich of carob gum. You can leave some strawberry chunks in it.

Turn on your ice cream machine and pour in the white chocolate cream. Let it stirr for about 20 minuten. Then stirr in the strawberry mixture manually but not trying to mix it completely. Put it in the freezer for about 15 minutes and serve!

Quick and simple Banana Cake

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This one is a really simple recipe if you want to make a quick but still not boring cake. The banana and coconut milk makes the cake very moist and you don’t need any more egg replacers. You can find quite similar cakes in Malaysia, too.


300g plain flour

3 tsp baking powder

200g sugar

1 tsp vanilla powder

1/8 l oil (sunflower, canola or coconut)

1 tin coconut milk (400ml)

2 mashed bananas



Just mix together all ingredients, pour into a greased tin(does’nt necessarily have to be a banana shaped one 😉 )and bake for about 50 minutes at 200°C.