Crispy Vegan Cornmeal Waffles with Tomato Peach Salsa
Author -Yields: 4
Ingredients
- 1 tablespoon flax meal
- 1 1/2 cups unbleached, all-purpose flour (192g)
- 1/2 cup medium grind cornmeal (70g)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4-1 teaspoon kosher salt*
- 1 1/2 cups unsweetened, non-dairy milk
- 2 teaspoons apple cider vinegar
- 1/4 cup avocado oil
For the salsa:
- 1 large beefsteak or vine tomato, chopped
- 1 large, ripe peach, pitted, peeled, and chopped
- 1/4 cup finely diced red onion (35g)
- 1/2 cup chopped cilantro leaves and steams (10g)
- 2 tablespoons chopped mint leaves
- 2 teaspoons olive oil
- 1 tablespoon lime juice
- Salt + pepper to taste
Instructions
- Preheat your waffle iron to medium high heat. Whisk together the flax meal and 3 tablespoons warm water in a small bowl, then set the mixture aside. Meanwhile, in a bowl, combine all of the salsa ingredients. Mix well, then taste and adjust salt and pepper as needed. Set the salsa aside.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. In a separate, medium-sized bowl, whisk together the non-dairy milk and vinegar, then stir in the oil. Pour the wet ingredients into the dry and mix until they're just evenly combined into a batter. (A few small lumps are OK!)
- Pour the batter by the half cup into the waffle maker. Allow each waffle to cook for about 5 minutes per waffle, till the waffle is very crisp and golden. If you like, you can hold cooked waffles in an oven preheated to about 200F until they're all ready, but if you plan to eat right away, it's fine to simply allow each waffle to cool on a rack till you're done. Repeat the process with all remaining batter; you should get 4-5 waffles, each about 7-8 inches in diameter.
- To serve, scoop the salsa over the waffles and enjoy.
Notes
*1 teaspoon is my preference, but it's definitely a saltier waffle. Adjust to 3/4 teaspoon for a less salty waffle. I use Diamond Crystal kosher salt; if you'd prefer to substitute fine sea salt, use 1/2 teaspoon as a substitute for 1 teaspoon kosher salt.