Vegan Flax Seed Belgian Waffles: Crispy, Fluffy, and Delicious

My husband and I have always been homemade waffle people. Starting with one of the first batches that I ever made, a sourdough-style recipe from King Arthur Flour, we fell in love.

Top-down view of a round vegetarian flax seed Belgian waffle with almond milk, maple syrup, and powdered sugar.

Unfortunately my sourdough starter has fallen by the wayside lately, so I’ve had to come up with other recipes to satisfy us. That’s okay, because these are much easier to make, don’t require a starter, and only take 10 minutes to throw together!

Top-down view of a sifter full of powdered sugar sitting on a maple cutting board.

My mother recently gave us a Belgian waffle maker, the kind that flips over to cook. I was pretty nervous to try it, I must admit. We had always made the thinner kind before, and I was a bit worried that the batter wouldn’t rise up to fill the upper nooks and crannies.

But it worked! We soon discovered that’s actually what the flippy feature is for!

A side view of flax seed Belgian waffles with a sifter full of white powdered sugar.

These waffles have really good flavor. The first time we made them, I think I ate my fill just nibbling at the cooked ones in the kitchen before we even sat down to eat. They’re so good on their own, you don’t really need much syrup to make them tasty.

A hand pouring maple syrup from a white measuring cup over a stack of vegan flax seed Belgian waffles.

But, when you do top them with a bit of butter or vegan margarine, drown them in real maple syrup to fill in all of those little squares, and sprinkle the top with powdered sugar, they become downright irresistible.

They’re also delicious with fresh berries sprinkled on top, a scoop of homemade vegan ice cream, or maybe a dollop of coconut whipped cream.

Hands using a sifter to spread powdered sugar over the top of flax seed Belgian waffles.

And these aren’t just for vegans; I guarantee your friends and family who do consume dairy and eggs will find nothing to complain about with the taste or texture. They’re light and fluffy on the inside and crispy on the outside, made with almond milk and with a slight nutty taste thanks to the ground flax seed.

Plus, this awesome vegan egg replacement adds healthy omega-3s that you wouldn’t find in regular waffles. Just make sure you use seed that is ground rather than the whole version to make your flax egg. Since seeds can spoil quickly, I like to buy a big bag and store it in the freezer, scooping out a tablespoon or two at a time when I ned to add it to a recipe.

You’ll also notice that there’s a little bit of apple cider vinegar in this recipe. Mixed with the almond milk and allowed to sit for about 5 minutes, this serves as a buttermilk replacement. Adding an acid like apple cider vinegar to your batter will react with the baking powder, creating a fluffier finished product.

Closeup oblique view of a stack of crispy golden brown vegan flax seed Belgian waffles on a blue and white ceramic plate.

According to our calculations, one batch makes about 5 Belgian waffles and feeds 2-3 people. If you don’t eat as much as we do, then you could get away with feeding one batch to 4 people.

Top-down view of a stack of vegan Belgian waffles on a bamboo cutting board. A cup of coffee sits to the upper left of the frame.

Or just make two batches, throw the extras in the freezer, and have tasty pre-made breakfasts ready for the next week! Heat them up in the toaster before serving, and they’ll be delicious. This is what I usually do – there can never be too many waffles around here.


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Top down view of a stack of vegan Belgian waffles on a bamboo cutting board. A cup of coffee sits to the upper left.

Crispy Vegan Belgian Waffles

  • Author: Raquel Smith
  • Total Time: 30 minutes
  • Yield: 5 waffles 1x


This vegan Belgian waffle recipe is full of healthy and tasty ground flax seeds and whole grain flour! So good right off the iron, and even better topped with maple syrup and powdered sugar.


  • 2 Tbsp ground flax seed
  • 5 Tbsp water
  • 1 1/2 cups almond milk
  • 1 Tbsp apple cider vinegar
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 3 Tbsp vegan granulated sugar or coconut sugar
  • 5 Tbsp vegan margarine (I used Earth Balance)
  • 2 tsp pure vanilla extract


  1. Preheat your waffle iron.
  2. Combine the flax seed and water in a small bowl to make a flax egg. Set aside.
  3. Combine the almond milk and apple cider vinegar in a measuring cup, and set aside.
  4. Add the flours, baking powder, salt, and sugar to a medium bowl and mix well.
  5. Melt the margarine in the microwave in a heatproof medium-sized bowl. Slowly add the almond milk mixture to the butter, whisking vigorously while you pour it in. Add the flax mixture and the vanilla, and mix well. Add the flour mixture to the butter mixture and mix well, until few lumps remain (but don’t go too crazy).
  6. Cook the waffles according to your waffle maker’s instructions.*
  7. Eat right away, or let cool on a wire rack and freeze in an airtight zip-top bag for future enjoyment!


My waffle maker uses a heaping 1/2 cup of batter per waffle. I try to spread the batter all over the iron to get the best shape.

My iron will often indicate that the waffles are done well before they are actually ready. These take about 4 1/2 minutes each to cook with my iron on medium-high. I suggest figuring out how long your iron takes and set a timer so you will know when to check it.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breakfast

For even more vegan egg replacement options, check out our informative post on egg-free baking. And if you’re interested in trying your hand at growing your own flax at home, our friends at Gardener’s Path can help you to get started.

What about you? How do you like your waffles? Be sure to let us know in comments below and please rate this recipe!

Don’t forget to Pin It!

A collage of photos showing different views of a vegan Belgian waffle made with flax seed instead of eggs.

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Raquel Smith on May 30th, 2014. Last updated: May 5, 2020 at 13:40 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).

95 thoughts on “Vegan Flax Seed Belgian Waffles: Crispy, Fluffy, and Delicious”

  1. Raquel, these waffles look so good! I should try this recipe, looks yummy. Great job styling all the shots. Very nice composition!

        • We haven’t tried these substitutions L, and they may throw off the liquid to dry ratio a bit. But it’s worth a shot! Let us know how it turns out.

        • Wow! this is truly the best recipe I’ve tried! Fluffy and moist inside and crunchy on the outside, with easy and heavenly taste. 🙂
          I’ve have been making it for 5 min in wafflemaker on medium-high and it turned out super delicious. I had to make more!

  2. Okay, so these look amazing and now I’m craving waffles.

    I was wondering what kind of waffle maker you use? I noticed you’re big in to cast iron and I actually bought a cast iron waffle maker but it’s such a pain to warm up. Have you found one that works well or is yours a traditional non-stick?

    • Hey Sarah! I don’t have a cast iron one, though I think it’s really rad that you do! We have this Waring Pro one, and we’ve been pretty happy with it so far. But I’d love to get a cast iron one some day! As far as the heating issue with yours goes, how are you heating it up? Because cast iron distributes heat so well I’d assume that if you just place it over a burner for 4-5 minutes prior to using it that it would heat up just fine. You may have to flip it over halfway through just to make sure both sides are evenly hot.

  3. I made these for breakfast this morning and they turned out perfect! I had been on the hunt for a good vegan waffle recipe and this one will definitely be a keeper! The vanilla flavor was mouth watering and I loved how they had flax seed in them because it makes them seem a little healthier than normal waffles. I have a quick question for you Raquel: Why did you use whole wheat pastry flour? I used it and they turned out great but I had never heard of it before. Thanks!

    • Hey Carlie, thanks so much for reviewing the waffles! I really love hearing from those who make my recipes. I’m so glad it worked well for you! I use whole wheat pastry flour because it has all the nutrition of whole wheat flour, but has a finer texture. Some WW good can turn out grainy when you use regular WW, so the WWPF helps keep them soft!

  4. I just tried to make this recipe and failed miserably. My waffles stuck to both sides of the waffle maker and tore apart into (delicious) sorta crispy waffle pieces. It’s almost like they were TOO fluffy. I definitely oiled each side well enough. Any ideas?

    • Oh no! Sorry about that, Leslie. That usually happens if the waffle isn’t quite cooked through yet. I’ve found that the beepers on the waffle makers aren’t very accurate, so just wait until it pretty much stops steaming, then open it gently. Depending on how non-stick your waffle maker is, you might need to coax it off the top with a fork just at the very front while opening it. Does that make sense?? Kind of difficult to describe!

      • Glad these turned out well as pancakes, Hanina! If you want to try them as waffles again, be sure to cook them long enough so they don’t separate in the iron. 🙂

  5. These waffles are AMAZING! I didn’t follow the recipe to the tee — I was in a scramble so I used the only whole wheat flour I had on hand but I was very pleased with the flavor and crispy texture. Thank you for sharing!

  6. Hello from Hamburg!
    Since discovering this recipe these are the only waffles I make!
    Yesterday I added blueberries – wonderful!
    Thank you for the recipe!

  7. I made these today, and the flavor and consistency was good, for a vegan waffle. They took about twice as long in the griddle as my usual non-vegan yeast recipe, and even then were quite pale – so be patient. Also, the recipe only seems to make 4 medium-sized Belgian waffles, and we usually eat 2 or 3 each, so multiply appropriately.

      • Nice and I will make again. I added 2 T cornmeal. Used balsamic vinegar and soy milk as subs. They were dark due to balsamic v and maybe I should have cooked longer for crispiness. Ate with blackcurrant compote and Earth butter!

  8. These are as delicious as you promise and more. I don’t even have a flipping waffle maker, and they still rise perfectly. They are crispy on the outside and fluffy on the inside and full of flavor. I tripled the recipe for my son’s birthday party, along with a vegan French toast recipe I found. Our guests thought I had it catered in. They certainly didn’t have any complaints about it being vegan. Nothing but compliments! Thank you!!

  9. So good, all other vegan crispy waffle recipes are not crispy once I put the butter and syrup, but these stayed crispy very well!!! I think these are the best waffles I have ever had

  10. Hi,

    I’m so excited to try this recipe tomorrow, I have just one question: if you make the dough for the waffles, do you think it would be okay to travel with it for about 2hours? Because I have to take it to my mom’s house for her party, but I have to make the dough at home. And since I’m going by train, I’m wondering if that would be okay, or if the dough would be totally ruined?
    I live in Belgium so the weather’s just about 4°C (39.2°F) right now so maybe that helps to take the dough outside?

  11. Are you god? This is very amazing. haha. I came to New Zealand for an exchange from Japan and my homestay family asked me to cook a Japanese dessert breakfast. (Japanese normally eat bread these days, we like sweet foods) They were all vegan so I made waffles and pancakes out of this recipe. I basically changed a lot of the recipe as I couldn’t find all the ingredients.
    I added lots of berries and green tea to the mixture which made a swirl/marble pattern and mixed soy cream and cocoa mix for the topping. They loved it very much. I’m going to make this for my relatives and friends especially my mother when I go back. Thank you 🙂

  12. I felt like i was taking a gamble making this recipe based on the comments but im so glad i did! These waffles turned out great. I loved them and so did my sweetie

    my only kvetch is that the ingredients aren’t listed in order of use. It slowed down the cooking and was really annoying because at every step required me to double check as opposed to easily scan. would so appreciate fixing this for the next time i make these

  13. I make these waffles almost every Sunday, so about time I leave a review! They are just awesome. I have used coconut oil instead of earth balance when we were out and a mixture of all spelt and spelt/AP flour blend a few times. All successful! They are a huge hit with my family and have made our Sunday waffles a tradition. We serve with warm maple syrup and a bowlful of mixed berries! Thanks for this great recipe!

  14. This made my allergic daughter so happy! She is allergic to dairy and egg. Used Bob’s Red Mill egg replacement and ground fresh soft white flour. Used 2/3 ground flour and 1/3 all purpose. These came out so well that even the non-vegan types would enjoy them! They are not quite as sweet as a traditional recipe, so if that is important to you then add more sugar. Took the time to hand-write the recipe into my daughter’s recipe journal, and very few recipes make it into that! Thank you so much for posting!!

  15. This is my family’s go-to recipe for waffles. We’ve made it several times. However today I realized that in the post you mention ACV reacting with baking soda, and in the actual recipe you call for baking powder. I believe in the last I’ve just followed the recipe and they’ve turned out good. Now I’m wondering if they’ll be even better with soda.

    • Great question, MJ. It would have been more accurate if the article had described the reaction with sodium bicarbonate, which is the reactive base ingredient in both baking soda and powder. Powder actually contains two acids already that react with the sodium bicarb under different conditions (wetness and heat). Swapping it out for baking soda instead would still work (thanks to the addition of the ACV) but we suspect that the proportions would be off, and the resulting waffles might not actually be as fluffy. If you do decide to give it a try, let us know how they turn out!

  16. Hands down, best vegan flax seed waffle recipe I’ve ever come across!!! I was skeptical at first with using apple cider vinegar and being able to taste it a little in the batter. But it totally cooks off and you end up with these amazing fluffy and CRISPY waffles!

  17. This came out perfect… except the taste. I had to make quite a few subs (AP flour with corn starch for the pastry flour, and baking soda with lemon juice for the baking powder). So, they came out perfect and fluffy but had a weird chemical taste inside. I was using a new waffle maker (presto flip ceramic). Then I researched baking powder substitutions more and realized I put 4x the amount of baking soda for the sub. *cry* Will have to start over. But love this recipe!! Do you think I could add hulled hemp to the batter for a lil’ protein?

    • Oh no, sorry you used too much baking soda! Hemp seed could be added, but keep in mind that this will affect the texture as well. The flax that’s already in the recipe adds some protein too. Happy cooking!

  18. We had been Vegan a Year and I Finally decided to make these, now I want one a day!!! We Love them, just want nutrition info would be so amazing!!????

    • Glad you enjoyed these, Paula! Congratulations on reaching your first vegan-iversary! Nutritional info is included in the box at the bottom of the recipe card. 🙂

  19. Hands down the best vegan waffle recipe I’ve tried!
    I was a little skeptical that the flax egg would make them heavy, but it was completely the opposite. The combination of ingredients created an exceptionally crispy, light waffle, that was deliciously toasty, with hints of vanilla. Personally I think it even rivals the non vegan ones that I remember having before going vegan.
    There are a few extra steps involved in making them compared to some recipes, but for the taste and texture it is totally worth it. This will now be my go to recipe, thanks for sharing it!

  20. Made these for breakfast today using leftover bags of flour in my cupboard, a mix of whole grain brown rice flour, organic coconut flour and King Arthur bread flour. The waffles turned out so delightful and yummy. I’m a little sad that I won’t be able to duplicate the same taste again, but I trust that they will still be as delicious using the flour specified! I really appreciate the tip of cooking them longer than the waffle iron indicator. I used a timer and 4 mins turned out to be the magic number. Thank you so much for a delicious recipe! 🙂

  21. In your write up you talk about ther baking soda reacting with the apple cider vinegar but you don’t have the baking soda in your recipe. Please advice.

    • Good catch, Michael. This should have said “baking powder” and has been corrected in the article. Please follow the link on this text for more information on the differences between baking powder and soda, and see other related comments below. Happy cooking!

  22. Just tried this recipe. I have now found my go-to waffle recipe after a coconut flour fail. THANK YOU SO MUCH!!!! SO DELICIOUS!

  23. I am newly vegan and new to making my own waffles. These turned out great. My kids and I enjoyed them with some strawberries and maple on top.

  24. Made these for dinner tonight. Mmm. Although these don’t taste authentic (need yeast for that) these are quite tasty. They got nice and crisp on the outside and light and tender inside. The flax flavor threw me at first but then I liked it. I didn’t realize the recipe said WW pastry flour. I was out of that anyway. I used whole white wheat and Canadian Gem all purpose flour. Canadian Gem has dough enhancer and is fabulous for breads. Mine didn’t stick at all but did need slightly longer cooking than my regular waffle batter. I didn’t oil my waffle maker at all. I also have the Waring Pro double waffle iron from Costco and love it.

  25. Just made these for my daughter and I for breakfast and oh my goodness are they good. I used only all purpose flour because i didn’t have the pastry flour and it was still good. They are crispy on the outside and fluffy and soft on the inside. I made cinnamon sugar and sprinkled on them after I put maple syrup and they were nothing short amazing.

  26. Just made this recipe, first time using flax egg. Came out beautifully and delicious! I used coconut milk instead of almond and it was fine. Thanks for the recipe!

  27. We used this recipe to break in our new waffle iron. Admittedly I did alter the recipe a bit. We didn’t have the whole wheat pastry flour, almond milk or flaxseed on hand. I also doubled the recipe because there are five of us. I substituted 6 TBSP aquafaba for the flaxseed and water (I did not double this). I used only all purpose flour, coconut milk and only used 2 tsp of vanilla (I did not double it). These waffles were light and crispy on the outside and tender and fluffy on the inside just as promised. Everyone loved them and we will be making them often. Thanks for a great recipe!

    • Thanks for sharing these substitutions, Mallory. We’re so glad you enjoyed it!

      Did you whip the aquafaba before stirring it into the batter? It’s such an amazing vegan egg alternative.

  28. Did not work for me. Stuck to the top and bottom of the iron. I waited long enough for the waffles to be cooked through and greased both sides well . Tried different kinds of oils but nothing worked.
    Gave up after the second batch and used the leftover batter to make pancakes (which tasted good, which made me even more disappointed that these waffles didn’t work for me)

    • It could be the waffle iron itself. I had a waffle iron, that always made the batter stick, & prying what I could off it, made a big mess, & very unattractive food. I got so fed up, that when it did it again. I just threw it out. Then I happened upon a used waffle iron in a thrift store, marked $4., so I bought it, & used the same recipe as I did with the previous iron, & they did NOT stick. I’m still using the $4, used, waffle Iron, to this day, about 2 yrs later

  29. Just made these for the 3rd time. So delicious! I switched out the AP flour with oat flour and it still came out beautifully! Absolutely delicious and super easy. This is my go to waffle recipe! Thank you!

  30. Can you prep the batter the night before? I want to make these for my daughters 1st birthday brunch, but don’t want to be too busy the day of. Thanks!

  31. Best vegan waffles ever!!! I didn’t use the whole wheat pastry flour just all purpose flour. Also used rice milk. The kids and I loved them.

  32. I’ve tried so many waffle recipes lately, and these turned out the best! So yummy! I even made them with gluten free flour and rice milk because of food sensitivities in my family and they still turned out awesome! My new go-to recipe!

  33. These ended up being the best waffles I’ve ever made, and I’ve made plenty of traditional waffles in my life. Just wow. The key for me was greasing the iron with avocado oil. My vegan butter reduced their crispiness.

    • Yes, this should work! Just double check the ratio of water to egg replacer if this is a powdered product, and adjust the quantity of water used to make the flax egg in the recipe accordingly.

  34. OK well I did just now make them ( with Bob’s V egg replacer) and had the first one I’ve made in my Oster flip Belgian waffle maker. Came out good for a 1st one in years. Crispy light so pleased with that. Flavor is a bit “eggy” which could be from the Bob’s but happy. Had a 1/4 with maple syrup and a 1/4 with some vegan Niciollata / nutella like hazelnut spread and Almond whipped cream. ( ;

  35. I’ve tried 3 different waffle recipes at this point, and they all have turned out horribly in their own special way. The taste of this one was quite delicious. The only change I made was to omit and replace the pastry flour with all purpose flour (so in total 1.5 c of all purpose flour). But after cooking this batter, the waffles turned out barely crispy on the outside and gooey with flax seeds and batter in the middle. I let the first cook for about 4-5 minutes, the second a bit longer, and the third even longer. My family and I couldn’t even eat them due to the gooey texture. I’m not sure if it was my waffle maker, or something else. After 3 failed recipe attempts, I can assure you that I will probably never attempt to make waffles again 🙁

    • Sorry to hear this recipe didn’t turn out for you, Ariana! Did you use ground flax seed, and stir the batter thoroughly? Whole flax seeds will not hydrate when combined with water to make a flax egg. Some waffle makers take a long time to heat up, and a small amount of batter should be used. All-purpose flour also tends to absorb less water than whole grain flour, so that could have had an effect on the texture of the batter as well. We hope you’ll give it another try! But it sounds like it might be time to switch out your waffle maker if none of the recipes that you’ve tried have worked for you.

  36. Finally a vegan waffle that tastes delicious and didn’t fall apart!
    I had to make a few changes because of Covid-19, having trouble ordering food I need so I used organic all purpose flour and spelt, homemade oat milk and organic coconut oil in place of vegan margarine. Definitely my go to waffle recipe from now on! Delicious!

  37. Hello, I recently made these waffles, and I ended up doubling the recipe. My waffle maker was fine, but for some reason the waffles turned out quite porous and thin, lacking crispiness and form. They resembled a tortilla for some reason. What do you think could have gone wrong?

    • Sometimes doubling a recipe simply doesn’t work, and that may be the culprit here. Did you follow the recipe exactly, or did you use some substitutions? Did you use whole flax seeds rather than ground? It’s also possible that your baking powder may have been expired (you can read more about that here).

  38. Just made these and they were by far the best vegan waffles I’ve made. Be sure to read every step and follow it to a T. Amazing!!

  39. I followed the directions and doubled the recipe as indicated and it was extremely thin. I added approximately two thirds cup more flour. I had to use whole wheat instead of whole wheat pastry flour, but everything else remained the same except for a few T less sugar and I forgot the vanilla extract. I let the milk “sour” prior to adding and waited for flax eggs to thicken, so I don’t know why the consistency was so off. After adding 3 cups of almond milk I was concerned and will just use less milk next time. I also used half applesauce for the butter amount as I often do. My waffle maker is larger and I let the waffles continue to cook at least five minutes beyond the indicator beeper and allowed them to crisp a little more in the warmer drawer of oven on a rack. Still delicious with frozen berries made into a sauce by adding some jam and juice to them.

  40. I’ve been experimenting with different vegan waffle recipes for the past couple of months and, hands down, this is the best recipe! And that goes for my ol’ ovo-lacto days, too. I don’t use white flour at all, but use half spelt and half whole wheat pastry flour. I usually only put in 1 tbsp of sugar. After all, I am generously applying my nephew’s home made Maine maple syrup…

  41. I just made this recipe, but I changed a few things. I had made some apple sauce today, and my wife wants apple sauce waffles. I substituted 2 parts apple sauce and 1 part apple cider for the almond milk. I also added some cinnamon (didn’t measure, just shook some in). When I make waffles, I always use oil instead of melted margarine so I did that. Finally, I didn’t have any whole wheat pastry flour so I used 2 parts al purpose flour and one part Turkey Red flour I get at the Farmers Market (it’s more a bread flour). I set my Belgian waffle iron to its crispest setting. It was great. Next time I might cut down on the sugar a bit, but this was definitely a great vegan waffle. It will replace the yeasted vegan waffle recipe I have been making. This recipe is much easier and at least as good.

  42. This was an easy recipe to follow. It also allows room to make small adjustments. I added blueberries to mine.

  43. Yes!! Omg I’m drooling writing this haha these were DELICIOUS! I’ve tried so many which have been mediocre. These are EVERYTHING.. light, crunchy, soft in the middle.

    Hands down my favourite waffles to date!!

    Thank you!! 🙂

  44. I used to make waffles all the time before we went vegan. It’s been a year and a half since we’ve had waffles, because I just didn’t believe you could make them without eggs. I saw this recipe and knew I had to go for it. Thank goodness I did! Waffles are back! ????This recipe was absolutely spot on.

  45. Just made this recipe without the pastry flour and they turned out amazing!!! Super fluffy and cooked to perfection at medium heat.

  46. I’ve tried many vegan waffle recipes and this one is by far the best! Super flavourful, soft on the inside & crispy on the outside. I can’t count how many times I’ve made these now!

  47. Thanks Raquel for the fabulous recipe. I have made these waffles several times (just a day ago most recently) and they are delicious & big hit with both the vegan and non vegan crowd. I forgot to post my comments each time until now. Sorry so late in sending accolades your way. Pat O

  48. I have made SO MANY vegan waffles from different recipes, and this one is hands down the best. The outside is crispy and the inside is fluffy. They’re perfect.

    (Random note, I accidentally made a batch with chia seeds instead of flax seeds and they turned out surprisingly fine. Thought I’d mention it in case anyone needs the substitution info. I’ve also used Bob’s Red Mill egg replacer instead of flax seed but they aren’t as good/soft on the inside.)


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