Every Norwegian home has a heart-shaped waffle iron. (The iron makes one "plate" of waffles that can be separated into 5 individual hearts.) These waffles are a staple in Norwegian culture; they are most commonly served after dinner with coffee, tea, and other after-dinner drinks. Maple syrup isn't readily available in Norway, so these are traditionally served with jam, sugar, and butter (in whatever combination you like best).
Heart-shaped waffles are considerably thinner than Belgian waffles, so use a Belgian iron at your own risk! Heart-shaped irons are available in the US online, but you should also be able to find irons that make thin waffles in other shapes. It won't be as cozy, but it should be just as tasty.
This recipe is a vegan and gluten-free twist on my grandmother's traditional recipe. The secret ingredient is the cardamom; the waffles are delicious without it, but it's what really makes these "Norwegian."
-- Iselin, DC
- 1 tbsp apple cider vinegar
- 2 cups almond milk
- 3 tsp Ener-G egg replacer powder
- 1 tsp vanilla extract
- 4 tbsp Earth Balance or other vegan margarine, melted
- 1.5 cups plus 2 tbsp gluten-free all-purpose flour (regular all-purpose flour works too if you're not concerned about making it GF)
- 6 tbsp coconut sugar (regular sugar works too)
- 2 tsp baking powder
- 1 tsp cardamom
- ½ tsp salt
*This recipe is vegan & gluten-free.
- Make "buttermilk" by pouring the apple cider vinegar and almond milk into a small bowl (no need to stir or mix). Let stand at least 10 minutes (about the amount of time it'll take you to prepare the rest of the batter).
- Mix the Ener-G egg replacer powder with with 4 tablespoons warm water until foamy.
- Add vanilla extract to the egg replacer mixture. Set aside.
- Melt 4 tbsp Earth Balance in microwave or on the stove.
- Combine the dry ingredients: flour, sugar, baking powder, cardamom, and salt in a large bowl.
- Add the egg replacer/vanilla mixture and melted butter to the dry ingredients and whisk together.
- Add the "buttermilk" and whisk together until everything is well blended. A few lumps are okay.
- Cover the batter with a dishtowel and let rest for at least 30 mins and up to overnight before cooking. (If 30 mins, it's fine to leave on the counter. If longer, put the batter in the fridge.)
- Preheat waffle iron and grease with Earth Balance before cooking each "plate" of waffles.
- Stir the batter well before pouring. Pour batter into waffle iron so that it fills about 85% of the iron -- it will spread out during cooking. Follow directions on the waffle iron for cooking times (roughly 3-5 mins per waffle). The waffle should be medium golden brown (darker than Belgian waffles) and a bit crispy when it's ready.
- Let cool on a cooling rack (to avoid it getting soggy) or serve immediately.
Traditionally served after dinner with jam (black currant, cloudberry, or other flavor), sugar (for dusting on top), and butter.