Maple Walnut Waffles

Served with Cashew Pear Cream for Holiday Breakfast or Brunch

Dec 6, 2007 Tammie Burak

These Maple Walnut Waffles served with Cashew Pear Cream will make any morning special.

Maple Walnut Waffles With Cashew Pear Cream

A Delicious Vegan Favourite

Waffles Make Weekend Breakfasts Special

There’s nothing better to celebrate the weekend than to start with these scrumptious fresh waffles. The frozen commercial variety doesn’t compare for flavour or nutrition, and often filled with milk and egg ingredients, they’re not suitable for those on vegan diets. The walnuts and oats produce a moist waffle with a crunchy crust. Served with pure maple syrup, fresh fruit, and Cashew Pear Cream, these are sure to become a family favourite, even with the non-vegetarians in the family.

Maple Walnut Waffles

Ingredients:

250 ml (1 cup) walnuts
500 ml (2 cups) quick oats
2.5 ml (1/2 teaspoon) salt
1 litre (4 cups) water
30 ml (2 tablespoons) maple syrup

Directions:

In a food processor combine walnuts, oats, and salt and process till fine. Transfer to a mixing bowl.
Stir in wet ingredients and let sit 5 minutes.
Spray preheated waffle iron with non-stick spray and spread batter evenly. Close lid and bake till ready light comes on, or until waffle pulls away easily from iron when lid is slowly lifted.

Makes approximately 12 waffles (depending on size of waffle iron used). Serve hot waffles with pure maple syrup, cashew pear cream, and fresh fruit in season.

Tip: These waffles freeze well. Allow waffles to cool (place on cake racks or damp tea towels) and store loosely stacked in freezer bags. To reheat, simply pop frozen waffles in the toaster!

Cashews For Dairy Cream

Raw cashews make a sauce that is a terrific replacement for rich dairy cream. In order to blend the cashews to a creamy consistency, you may need to adjust the amount of cashews and liquid, depending on your blender. The cashews need to just cover the blades of the blender, before you begin processing. Then follow instructions as given below.

Cashew Pear Cream

Ingredients:

250 ml (1 cup) raw cashews
2 – 398 ml cans pears in own juice
15 ml (1 tablespoon) maple syrup
5 ml (1 teaspoon) vanilla

Directions:

Place cashews in a blender.
Strain pears into a bowl, reserving liquid.
Pour enough liquid to just cover cashews and process till smooth, adding liquid a bit at a time as needed for blending.
With blender running, add more pear juice till sauce is desired thickness.
Add maple syrup and vanilla.

Serve cold.

Tip: For an extra special breakfast, try freezing the pears in the cans and thaw till they’re slightly slushy. Whiz together with cashews in a blender for an ice-cream like treat to serve with the waffles.

For an all-vegan brunch, serve Tofu Scramble and Waffles with Pear Cream and a side serving of fresh fruit.

The copyright of the article Maple Walnut Waffles in Vegetarian Cuisine is owned by Tammie Burak. Permission to republish Maple Walnut Waffles in print or online must be granted by the author in writing.