Vegan Dutch Stroopwafel Delight: A Modern Twist on Traditional Favorites

Allergens

Almonds, Gluten (wheat)

Ingredients

• 1 cup (250 ml) almond flour
• 1 cup (250 ml) whole wheat flour
• 1/2 cup (125 ml) vegan butter, softened
• 1/2 cup (125 ml) brown sugar
• 1/3 cup (80 ml) pure maple syrup
• 1/2 tsp (2.5 ml) sea salt
• 1 tsp (5 ml) vanilla extract
• 4
• 6 tbsp (60
• 90 ml) almond milk

Instructions

1. a. In a large bowl, whisk together the almond flour and whole wheat flour. Set aside. b. In another bowl, cream the vegan butter with brown sugar until light and fluffy. Add the maple syrup, vanilla extract, and sea salt, stirring well to combine. c. Gradually incorporate the dry ingredients into the wet ingredients, adding almond milk as needed to achieve a smooth dough. d. Divide the dough in half, and shape each half into a long rectangle about 1/4 inch (6 mm) thick. Wrap in plastic wrap and refrigerate for at least 30 minutes. e. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. f. Remove the dough from the refrigerator, unwrap, and cut into rectangular wafels. Place them on the prepared baking sheet, leaving space between each for expansion. g. Bake in the preheated oven for 12 15 minutes or until golden brown. Cool on a wire rack before assembling. h. To assemble, spread a layer of stroop (syrup) on one wafer, then top with another to create a sandwich. Enjoy your Vegan Dutch Stroopwafel Delight!

Chef’s Insight

The key to achieving the perfect texture is using a mix of almond and whole wheat flours, as well as cold butter.

Notes

Feel free to experiment with different syrups or sweeteners for a unique twist on this classic dessert.