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MAPLE-NUT PIE WAFFLEWICH

Makes 4-8 wafflewiches
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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.