Today is International Waffle Day, a holiday that originated in Sweden. Arriving exactly 9 months before Christmas, Swedes celebrate the arrival of spring by serving waffles for dessert. We had ours for dinner, along with some veggie sausages. Before they were served, I had the boys locate Sweden on the world map hanging at kid level in the hallway—a mini-geography lesson! The boys are in favour of any holiday involving syrup. :-)

Here’s the waffle recipe we made tonight, a veganized version of this recipe. Can’t say the ingredients were terribly Swedish. :-)

Pineapple-Coconut Waffles

1 c white flour
1/4 c whole wheat flour
2 T sugar
1 t baking powder
1/4 t baking soda
1/4 t salt
2 T powdered egg replacer (or 1-2 eggs)
1 14 oz. can coconut milk
1 14 oz. can crushed pineapple, drained
2 T melted margarine (or butter)

Preheat your waffles irons. In a medium bowl, mix dry. In a blender, combine coconut milk, pineapple and margarine until fairly smooth. Pour wet into dry and combine. Scoop onto waffle irons (I use a small ladle) and cook for usual amount of time (on our irons, 7 minutes). Serve with margarine / butter and syrup.

Happy Vaffeldagen!