Here’s another favorite recipe to make with fresh berries. Waffles originated in Belgium and are now enjoyed around the world. The process is not that different from making pancakes, but you’ll need a waffle attachment for your griddle, or a waffle maker. It’s a wonderful weekend treat!
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($7 for 8 waffles plus toppings)
2 eggs – $0.58
2 cups soy milk – $0.74
1/4 cup canola oil – $0.19
1/2 tsp vanilla – $0.10
1 tbsp brown sugar – $0.03
1 cup flour – $0.16
1 cup whole wheat flour – $0.16
4 tsp baking powder – $0.06
1/4 tsp salt – $0.03
Canola oil spray for the waffle iron – $0.15
1/2 cup fresh blueberries or strawberries – $2.00
Tub of non-dairy whipped cream – $2.99
1. In a large bowl, beat the eggs until they’re light and frothy. Add in the soy milk, 1/4 cup canola oil, vanilla, brown sugar, flours, baking powder, and salt. Mix just until smooth. Wash all the berries and slice the strawberries.
2. Preheat your waffle iron to about 350F and spray both sides with the canola oil spray. Spoon the waffle batter into one side of the griddle, filling each one up just until the mold is covered. Close the lid so the top of the mold closes down over the batter, and cook for about 5 minutes. You’ll know they’re ready when you can lift the top up gently and the waffles are golden brown and fall away from the mold.
Serve hot with fresh berries and (if desired) non-dairy whipped topping and/or maple syrup. Yummy!
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 3 = lots of leftovers
- Cost per serving: 3 = <$5
- Deliciousness: 3 = when are we having this again?
- Environmental impact: 3 = minimal damage
- Nutritional value: 2 = healthy-ish
- TOTAL: 17/18
If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!