This is a beautifully balanced savoury waffle. This one makes use of that lovely mellow aromatic garlic-y goodness that comes with roasting the bulbs first. Serve with sautéed mushrooms, lightly cooked vegetables, with a dipping sauce, as a dinner side, or even alongside soup in place of toast or crackers.
Herbed Garlic Waffles
Each waffle iron varies in how it should be used, so check the little booklet that came with yours. Generally speaking you turn it on, and choose your heat setting, wait while it heats, mine beeps and a light comes on once it is to temperature. You then add the batter, close the lid and allow it to cook. The machine may indicate once the waffle is cooked with a beep or a light, or both. My waffle machine uses ⅔ to ¾ cup of batter for each waffle.
Preparation Time – 10 Minutes, not including roasting the garlic
Cooking Time – Varies but no more than 30 Minutes
10 cloves Roasted Garlic (like in this guide)
1 cup + 2 tablespoons Soy Milk
1 ¼ cups Vegetable Stock
¼ cup Canola Oil
2 tablespoons finely chopped fresh or freeze dried Chives, or Spring Onion
1 tablespoon finely chopped fresh Thyme, or 1 teaspoon dried
2 ¼ cups Whole Wheat Pastry Flour
2 teaspoon Baking Powder
1 teaspoon Salt
½ teaspoon Onion Powder
½ teaspoon Garlic Powder
¼ teaspoon Black Pepper
In a large bowl mash the garlic to a paste with a fork.
Add the soymilk, stock, oil, chives, and thyme. Mix with a fork to distribute the garlic as you combine the ingredients.
Sift the flour, baking powder, salt, powders, and pepper into this bowl, and mix until just combined.
Stand the batter while your waffle machine heats, according to instructions for your machine.
Spray the inside plates of your waffle machine with non-stick spray prior to making each waffle and cook according to the directions for your machine and your preference.