I had the pleasure of being interviewed earlier on in the week by the lovely Rachel Loh, the name behind lifestyle blog Willow. Working on the theme of disconnection, it boasts a bevy of detail I would not typically reveal online, even in my instagram posts or elsewhere. It was so much fun answering and I would love for you to check it out here.
So last Saturday I came back from a rather disappointing visit to a relatively new café, and needed a fresh pick-me-up in the sweltering heat. But the heat also means light, and I’ve found great solace in my mornings alone journalling, the light yellowing the pages, coming and leaving of its own accord.
As it appears, flowers still grow in the dessert. This recipe was borne out of angry determination; I oft find myself thinking about veganism and how it should be made approachable or the norm to more people around me, and figured introducing classic favourites is the way to go. Who in their right mind would refuse a good, gooey brownie? Forget about it being ethical or healthy or whatnot, it tastes good, right? Food opinions are volatile, changed by taste alone. The line between veganism and sin-like lusciousness and satisfaction must be blurred. I never wanted to go vegan for the longest time because my idea of vegan food was worms and cardboard. That’s what some vegan cakes really taste like, anyway. But this is never always the case. Surprise yourself, and surprise others.
Simply put, the highlight of anyone’s day.
The theme is approachability, guys. This is the sin everyone is looking for in an acceptable form. Double chocolate brownie waffles studded with chocolate, crisp-edged with a tender, gooey middle.
It’s not just a one-bowl wonder, it’s a time-saving wonder. If you’re like me and typically have to rush off to work by 8.30am in the morning, simply make the batter in less than 5 minutes the night before, let rest in the fridge overnight and scoop out batter for the waffle-maker the next morning. You could even just bake these for fudge brownie cookies in a 180C oven for 10 minutes. I say that like I actually did it, but do tell me if they work, because I can’t be the only one to have fun while making some (necessary) mistakes, right? The batter is like unexpected cash, you can do way more with it than you might initially think. For example, I made a fudge brownie waffle sundae by sandwiching two waffle bits with coconut ice cream (I love Luna and Larry’s!) and drizzling it with some chocolate sauce, which I made just by mixing some cocoa powder, icing sugar and almond milk together. How wonderful is experimentation. How life-giving and meditative.
Ingredients (makes 6-7 medium-sized waffles)
125g all-purpose (plain flour)
1 1/2 tsp baking powder
pinch of salt
30g cacao/cocoa powder
1 large mashed banana (125g), or two small mashed ones. Alternatively, you could use the same weight of applesauce.
40g (a large handful) of vegan chocolate chips, I used these
40g white/coconut/maple sugar
Simply put all ingredients in a bowl and mix until everything comes together. Turn your waffle-maker on and let it heat up according to its instruction manual. Grease it well! Take a heaped tablespoonful of the chocolate batter and put it in the centre of your waffle maker and let cook on a medium-high heat for at least 5 minutes. This is important in making sure your waffles turn out as crisp as possible, You can check after 3 minutes– if the waffles still feel soft to touch then leave it for another few minutes.
Separate your waffles with paper towels to absorb any condensation. You can freeze these waffles for future consumption or leave at room temperature in an airtight container for 1-2 days. If eating the next day and the waffles are left out on the counter, toast them for those crisp edges once more; they would’ve softened within the day.
And now for some fun!
If you’re making a waffle sundae (as pictured above), simply sandwich two waffles or waffle halves with some dairy-free ice cream and drizzle with some chocolate sauce. I did this by mixing a heaped teaspoon of cocoa powder, 3 heaped tablespoons of icing sugar and a couple teaspoons of almond milk. Play around until you get a relatively thick, dribbling consistency.