Whole Wheat Vanilla Wafers Food
WHOLE-WHEAT VEGAN WAFFLES
These dairy- and egg-free waffles are both crisp and tender-and so simple to make. Be sure to use refrigerated soy milk instead of the shelf-stable kind: There are fewer additives, which can greatly affect the final texture and taste of a recipe.
Provided by Food Network Kitchen
Time 15m
Yield about 6 waffles
Number Of Ingredients 10
Steps:
- Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F if using to keep cooked waffles warm.
- Whisk together the flour, sugar, baking powder, cornstarch and 3/4 teaspoon salt in a large bowl. Whisk together the soy milk, oil and vanilla in a medium bowl. Pour the milk mixture into the flour mixture and gently stir until just incorporated (it is OK if there are some lumps).
- Generously spray the top and bottom of the waffle iron with cooking spray. Fill each compartment almost completely, and spread the batter to the edges. Close the lid and cook until the waffles are golden brown and crisp, 6 to 7 minutes. Keep the cooked waffles warm in the oven or covered with foil on a plate while you make the remaining waffles. Serve with maple syrup, nut butter or fruit preserves.
Nutrition Facts : Calories 340 calorie, Fat 20 grams, SaturatedFat 1.5 grams, Sodium 400 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 6 grams, Sugar 10 grams
HOMEMADE VANILLA WAFERS
I have an irrational fear of preservatives but an appetite for junk food. This recipe allows me to make bourbon balls, banana pudding, and all the rest with my own organic pantry items. I use whole wheat flour, but all-purpose will do just as well.
Provided by JelsMom
Categories Dessert
Time 1h
Yield 50 cookies, 25 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Spray cookie sheet with non-stick cooking spray.
- Cream together sugar, powdered sugar, shortening, egg whites, vanilla, lemon juice (optional) & salt.
- Add flour & baking powder.
- Add 1 T water. Mix until dough forms a large ball.
- Roll dough into 1/2-3/4" balls & press onto cookie sheet.
- Bake 15-18 minutes or until cookies are golden.
Nutrition Facts : Calories 70, Fat 2.9, SaturatedFat 0.7, Sodium 48.5, Carbohydrate 10.4, Fiber 0.9, Sugar 5.1, Protein 1.2
EASY VANILLA WAFERS
Categories Cookies Dessert Bake Vanilla Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 36 cookies
Number Of Ingredients 9
Steps:
- To make the wafers:
- Preheat oven to 400°F. Generously butter heavy large cookie sheets. Beat 1/4 cup butter and sugar in medium bowl until light and fluffy. Beat in egg whites. Gradually mix in flour and salt (batter will be soft.) Drop batter by level teaspoonfuls onto prepared cookie sheets, spacing 3 inches apart. Bake until edges are golden brown and centers of cookies are still pale, about 7 minutes. Transfer cookies to racks and cool completely. (Can be prepared 1 day ahead. Store in airtight container.)
- To make the vanilla sugar:
- Process sugar and vanilla bean in processor until vanilla bean is very finely minced. Strain sugar to remove any large pieces of vanilla bean. Store sugar in airtight container. Makes 2 cups.
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- In a large bowl, beat the butter, sugar, egg yolk, vanilla, and salt together using a stand mixer on medium speed (or by hand if you don't have one) until smooth. Slowly add in the flour until well combined. See recipe notes regarding vanilla extract.
- Roll the dough into a log (I found my cookie press was a good "mold" for helping to do this). Slice thin - just under 1/4" inch thickness - and place onto ungreased baking sheets about 1" apart.
- Bake until edges are just beginning to turn golden brown, about 8 to 10 minutes. We found the less brown they are, the more they taste like store-bought Nilla Wafers.
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