Baked waffles? Seriously? Yes you can bake waffles.
I don’t like to use non-stick coatings (except for the non-stick which is naturally seasoned onto cast iron) so I have never bought a waffle iron. There are cast iron waffle irons that can be used over an open fire, but the handle is way too long for my counter top convection oven (the target of this experiment) and so I’m not standing over a hot grill or griddle.
Recently I came across a silicone waffle mold set, enough to bake 8 waffles at once. I’m not too keen on silicone bakeware, although I do use unbleached parchment paper and silicone baking mats which contain siilcone, so once again, I decided to see what the concerns are for using silicone for baking.
I decided to give it a shot, and WOW, I actually love it. The silicone molds wash up quickly, bake evenly, have no “off” taste and make waffle-baking, even for a large batch, a breeze.
Simply, use your favorite whole grain or gluten-free waffle recipe (mine is below), fill each mold to cover the points, bake in a 430 F oven for 9-10 minutes. Then remove the waffle molds from the oven, and over a baking sheet, flip out the waffles so the indented side is up. Place the baking sheet with the waffle back in the oven. Bake an additional 3-5 minutes or until golden brown. Remove from oven and serve with your favorite toppings.
You can freeze any extra waffles and reheat in the oven or toaster oven for a quick breakfast or even a snack. For a smaller batch, cut recipe in half.
Lekue 0215000R01M017 Silicone Waffle Mold, Red, Set of 2
Yield 8 waffles, Each waffle measures 5 1/8 by 3 1/4 inches.
Made with BPA Free plastic and 100% platinum silicone
Washes easily (I do not use soap)
Withstands high temperatures
Works well with no problems
Not enough study on silicone
Gets very hot to touch
Conclusion: An excellent product for the person who does not wish to use toxic non-stick coatings or who does not desire to stand over a hot stove, or griddle.
Recommended with reservations, pending further safety study on silicone bakeware. We will use this in our home.
3 1/2 cups milk or non-dairy milk (I use homemade cashew milk or homemade almond milk)
4 large eggs (OR 3/4 cup aquafaba)
1/2 cup oil, melted coconut oil or melted butter
2 Tablespoons unrefined sugar or honey
2 Tablespoons organic apple cider vinegar or Kombucha
1 teaspoon vanilla extract (I use homemade)
3 cups white whole wheat flour or GF all purpose flour blend*
1/2 teaspoon baking soda
1 Tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
Add in: 1 cup fresh or frozen berries or other fruit (opt)
In a large mixing bowl, whisk the wet ingredients until smooth. In another bowl, mix the dry ingredients. Slowly add the dry to the wet while whisking, until batter is very smooth.
Place the waffle molds on a baking sheet to fit your oven or counter top oven. With a ladle, fill the waffle molds with the batter, but be careful not to overfill. Place the baking sheet and filled waffle molds into a preheated 43o F degree oven.
Bake for 9-10 minutes or until golden. Remove the baking sheet and waffle molds from the oven. Using a glove (silicone is HOT!), turn the waffle molds over the baking sheet to release the waffles onto the sheet. Return the baking sheet and waffles (sans wafflemolds) back into the oven and bake again for 3-5 minutes or until golden. Remove and place on a serving platter.
Serve with your favorite toppings.
*The gluten-free batter is a bit thinner than whole wheat so I add 1 Tablespoon of grass-fed gelatin (this kind).
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