MAPLE-NUT PIE WAFFLEWICH
Makes 4-8 wafflewiches
Ingredients
For Filling:
- 2 tbsp water
- 2 tbsp non dairy butter
- ⅓ cup packed light brown sugar
- 2 tsp ground cinnamon
- 1 pinch fine sea salt
- 1 cup pecan or walnut pieces
- ½ tsp pure vanilla extract
For Waffles:
- 1 cup soy milk
- 1 tbsp apple cider vinegar or fresh lemon juice
- 3 tbsp canola oil
- ¼ cup packed light brown sugar
- 2 tsp maple extract
- ½ tsp fine sea salt
- 1½ cup whole wheat pastry flour
- 1 tsp baking powder
- ½ tsp baking soda
- nonstick cooking spray
Instructions
To make the filling:
- Combine the water, butter, sugar, cinnamon, and salt in a small saucepan.
- Cook over medium-high heat for about 1 minute, stirring constantly, until the butter is melted.
- Remove from the heat, add the pecans, and stir for about 1 minute (the mixture will continue cooking from the residual heat).
- Add the vanilla, stir to combine, and set aside until ready to use.
- The mixture will thicken a little as it cools.
To make the waffles:
- Combine the milk and vinegar in a large bowl: the mixture will curdle and become like butter milk.
- Stir in the oil, sugar, maple extract, and salt.
- Add the flour, baking powder, and baking soda and stir until smooth, being careful not to overmix.
- Cook the waffles according to the waffle iron instructions using nonstick cooking spray. You should get 2 Belgian-size waffles or 4 standard-size waffles. (For extra crispness, toast the waffles in a toaster oven before assembling and eating.)
- To serve, break the waffles into quarters.
- Add 2 tablespoons to ¼ cup of filling on top of one quarter, then top with another quarter.
- Serve warm.