Toaster Waffles (Vegan, Whole Wheat, No Oil)

Toaster Waffles

I have to admit that I've always had a fondness for the "Toaster Waffles" from the grocery store. The taste - and especially the texture - combined with the ease of preparation just draw me in. The only problem? Well, I can eat a whole bag full and still not feel full - and on top of that, I know I've eaten a bunch of processed, refined, less than good-for-me food. And, they're overpriced to boot!

These are the perfect solution. Since these are made with Whole Wheat, they're healthy, and more filling than their commercial counterpart. I can make them when I have the time, cool them, and stack them in a freezer container between waxed paper sheets. Then, whenever I want a toaster waffle, I can pull one of these out and pop it in the toaster oven!

These are Whole Wheat, but since my stuffedveggies Pancake & Waffle mix uses Whole Wheat Pastry Flour, they're not at all heavy : )

Here's how it's done:

Toaster Waffles
Stir Together Dry Ingredients:
1 Cup stuffedveggies Pancake & Waffle Mix
2 Tablespoons Tapioca Starch (Cornstarch or Arrowroot Powder can substitute)
Stir in:
1 Cup Water (approximate, may take a tad more water or more mix to achieve Pancake & Waffle batter texture)

(These are a Non-Sweet Waffle - although there is a bit of sugar in the mix, it's not enough to make these as sweet as the commercial variety. My little girl likes them this way. If you prefer a sweeter taste, don't hesitate to add a bit of your favorite sweetener.)

Prepare according to directions on your Waffle Iron.

Just to be clear: Although I call these "Toaster Waffles," they're delicious fresh, too! Although I do find a more delightful crispy-edged texture after toasting : )

Here are a few tips that work with my Waffle Iron:
I brush the Iron with a little oil from a pastry brush before each waffle is made.
I use a 1/4 cup batter per waffle.
I spread the batter around in the form with the back of a spoon before I close the Iron.
I wait until the light has gone off AND the steaming has almost completely stopped before I open the Iron to remove the waffle.

*The Tapioca Starch helps provide a nice crispy edge to the waffle without the addition of oil to the recipe.

Freezer directions: These are VERY freezer friendly! I let them cool on a wire rack
, and put them in a plastic freezer container with a sheet of waxed paper between each one. When I want Waffles for breakfast, I simply remove the desired number from the box, and heat them in the Toaster Oven. They actually are better after toasting than they are fresh out of the Iron! 

Banana Bread Waffles

Banana Bread Waffles

Well - the name says it all! Banana Bread Waffles. Yummy, Banana-y, delightful.

These are healthy, whole wheat, Vegan, no oil. They're not as sweet as traditional Banana Bread. If that bothers you, you can toss in a little of any favorite sweetener that bakes well (if it is a liquid, like agave or honey, you might want to very slightly reduce the water). But, in our family, we like these just this way.

Banana Bread Waffles
Stir Together
1 Cup stuffedveggies Pancake & Waffle Mix
1 Tablespoon Tapioca Starch*
Then Stir in:
1 Mashed Ripe Banana (1/2 cup mashed Banana)
1 Cup Water

Prepare according to the directions for your waffle maker.

Here are a few tips that work with my Waffle Iron:
I brush the Iron with a little oil from a pastry brush before each waffle is made. A non-stick spray should also work.
I use a 1/4 cup batter per waffle.
I spread the batter around in the form with the back of a spoon before I close the Iron.
I wait until the light has gone off AND the steaming has almost completely stopped before I open the Iron to remove the waffle.


*The Tapioca Starch helps provide a nice crispy edge to the waffle without the addition of oil to the recipe. It can be omitted or cornstarch may be substituted, if you cannot find Tapioca Starch.

Freezer directions: These are VERY freezer friendly! I let them cool on a wire rack, and put them in a plastic freezer container with a sheet of waxed paper between each one. When I want Waffles for breakfast, I simply remove the desired number from the box, and heat them in the Toaster Oven. They actually are better after toasting than they are fresh out of the Iron!

Easy No Knead, Vegan Crescent Rolls

Easy No Knead, Vegan Crescent Rolls

I love Crescent Rolls, but don't want the hassle of making them the old fashioned way. I also don't like the guilt of feeding my family food that comes out of a just-pop-to-bake can that probably has a lot of chemicals in it, and really doesn't taste homemade. And, I like my baking to be Vegan.

This recipe is the answer to my dilemma - super easy to make, and super tasty - and Vegan! : ) They're tender, moist, and pull apart in layers.

I always make bread by the Artisan Bread in Five Minutes a Day method  (and, I think EVERYONE should own their book!). But, they didn't have a Vegan Brioche-type dough, so I created my own recipe using their method : )

The use of Tapioca Starch, Potato, and Sugar tenderizes & moisturizes the dough, and make a moist, tender, fluffy loaf without the use of oil or eggs. 


It is SOOO easy to make - and produces such spectacular results! This recipe produces about 3 dozen Crescent Rolls (if you'd like a smaller batch, scroll down)

This is the same dough I will be using for several other breads on this site, so you can make a big batch and use half for, say Challah, and the other half for Crescent Rolls, if you like (other recipes still to come in future months! : )

Easy, No Knead, Vegan Crescent Roll Dough **** (Scroll Down for Smaller Batch)
This recipe makes about 3 dozen rolls, or 18 rolls & 1 large Challah.
Measure into a 6 quart container*, in this order
3 Cups Warm Water (baby bath water temperature. If in doubt, make it too cool rather than too warm)
5 1/4 Cups Unbleached, All Purpose Flour
1/4 Cup Tapioca Starch (you can substitute Cornstarch, if you like)
1 Cup Potato Flakes (yes, that's right, the stuff people use to make Instant Mashed Potatoes)
1/2 Cup Sugar
1 Tablespoon Yeast
1 Tablespoon Salt
Stir well with a spoon till no patches of dry Flour remain.

The dough should look like this right after you stir it.

Cover loosely with lid (don't fasten so securely that it cannot "breathe")
Leave it on the counter for 2 to 5 hours.
Now, put it in the fridge till you're ready to use it **

The dough should look like this after it has sat out on the counter for 2 to 5 hours.

Note - do not "Punch Down" this kind of dough. 

When you're ready to bake the bread, remove it from the refrigerator and dust it VERY WELL with Flour. This is a moist, sticky dough, so don't be afraid to use lots of Flour!

Oil your pan (I use a Perforated, Non-stick Pizza Pan, like this one for baking)

Take one pound of dough (1/4 of the large batch or 1/2 of the small batch) and roll out in a rectangle that is approximately 8"x12".

Roll Dough out into Rectangle.

Cut in long, thin triangles. A pizza cutter works great for this job, or just a large Chef's knife that you can press down and cut the dough without pulling.

Cut Dough in long, thin triangles.

Roll each triangle up and place it on the pan.

Roll up triangles.

Leave to rise for 30 to 60 minutes (the last time I made these, I only let them rise about 15 minutes - they were still great : )

Allow Rolls to rise for 30-60 minutes before baking.

Preheat oven to 350 degrees Fahrenheit, and bake in the middle of the oven, without steam for 35-40 minutes.

Upon removing from the oven, you may brush with a buttery spread, if you desire. 

For best results, cool before serving.

Easy, No Knead Vegan Crescent Rolls

Small Batch Easy, No Knead Vegan Crescent Rolls
 (Makes about 18 rolls)
Follow above directions, but use these amounts
I prepare a batch this size in an 8 Cup Container - the one in the above pictures.
Be sure to add in this order:

1 1/2 Cups Warm Water
2 1/2 Cups + 2 Tablespoons Unbleached, All Purpose Flour
2 Tablespoons Tapioca Starch
1/2 Cup Potato Flakes
1/4 Cup Sugar
1/2 Tablespoon Yeast
1/2 Tablespoon Salt

Stir well, then follow above directions - the same as for a large batch.

* For my 6 Quart Container, I use a new plastic shoe box from the Dollar Store.
** This dough CAN be used the day it is made - but it is a tad easier to shape after it is refrigerated. It is lightest and fluffiest when used within a day or two of when you make it, but I have used it several days later  - a week or more - and still had very good results.
*** If you bake two large pans of rolls at the same time, put one loaf on the middle rack, and one on the bottom rack. Then, set a timer to switch their positions half-way through baking, so that they brown evenly both on the top and on the bottom.

Nutritional Information
This is the nutritional info I calculated on Sparkpeople

Nutrition Facts per pound- with 1 small batch making 2 pounds, and one large batch making 4 pounds

Amount Per Pound

• Calories 706.1
• Total Fat 2.5 g
• Saturated Fat 0.6 g
• Polyunsaturated Fat 0.7 g
• Monounsaturated Fat 1.0 g
• Cholesterol 1.1 mg
• Sodium 1,834.1 mg
• Potassium 291.4 mg
• Total Carbohydrate 155.4 g
• Dietary Fiber 5.9 g
• Sugars 25.9 g
• Protein 16.9 g

 23 WW Smart Points per Pound calculated on EasyCalculation
Divide this by the number of rolls you make from a batch to get points per roll

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