Big boy breakfast: Cashew Butter Apple Waffles
Perhaps this breakfast isn’t as testosterone filled manly Ahnold Schwarzenegger-esque as yesterday’s Porcini Spinach Omelet with stuff, but I was in the mood for something just as hearty that would appeal to my sweet tooth. After all, those of you that know me, I go from animaniac type insanity to quiet but troublesome introspection like an unsuspecting cream filled something or other.
Not a pancake done that, not a muffin been there, not a scone as I am not talkative enough to bust out my Brit alter ego, was not in the mood for tea, and I am out of marmalade. So what is a girl to do? Hit the cookbooks and google. Nothing talked to me. The culinary voices were quiet this morning which seemed rather eerie. Are the Dionysian gods mad at me? Have I not been drinking enough wine?
As I opened the refrigerator, one eye focused on an almost empty jar of cashew butter while the other looked at organic unsweetened applesauce. Could they be friends? Somehow, I recalled this most entertaining international friendship song and I knew what I had to do: cashew butter apple waffles.
So here is what I did. I started with Isa Chandra Moskowitz recipe for peanut butter pancakes on “Vegan Brunch,” then made some substitutions. Why recreate the wheel when perfection has already been achieved? This is just another whimsical variation of an original theme by genius.
- 3/4 cashew butter
- 3 tablespoons maple syrup, the real thing, no knock offs
- 1/2 cup unsweetened apple sauce
- 3 tablespoons canola oil
- 2 cups almond milk
- 1 tablespoon cornstarch
- 1 teaspoon really good vanilla
- 2 1/4 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
In one pretty deserving bowl, mix all the dry ingredients minus the cornstarch.
In another smaller one, dissolve the cornstarch in the milk, whisk, then add the rest of the west ingredients until the cashew butter is incorporated very well. Then pour seductively and whisk intro the dry ingredients.
The batter will be thicker that your standard pancake.
Follow the instructions of your waffle maker. Make sure it has had a change to warm up well prior to cooking. Pour the waffle batter and cook the waffle until the batter has been waffled and the waffle maker makes its usual the-waffle-is-ready whistle sound.
Serve immediately. Perhaps with some powdered sugar, a few berries, and warm maple syrup.
Delicious. Flavors are subtle and not overpowering. A little maple syrup goes a long way. So here we have it. Big boy breakfast part deux. Perhaps a little more sophisticated that yesterdays, bringing in my sweet side.