|► Makes 4 Servings|
|FOR THE WAFFLE STICKS:
3/4 cup (175 ml) orange juice
3/4 cup (175 ml) unsweetened non- dairy, soy-free, nut-free milk
1 tablespoon (15 ml) olive
1 teaspoon vanilla extract
11/4 cups (156 g) unbleached all- purpose flour
1/2 cup (40 g) rolled oats
2 tablespoons (24 g) organic cane sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
FOR THE MAPLE BUTTER DIP:
1/4 cup (55 g) soy-free vegan butter, melted 1/3 cup (80 ml) maple syrup 1/4 teaspoon ground cinnamon
|To make the waffle sticks:
Place all the waffle ingredients in a blender and purée until combined and smooth. Let the mixture thicken for 10 minutes.
Preheat a Belgian waffle maker according to the manufacturer’s instructions. Fill with batter and cook for 10 minutes or until the steam stops coming out (and if you have a newer waffle maker, the light turns green). Repeat until the batter is used up. If you like, keep the cooked waffles warm in a low oven while you make the remaining ones.
To make the maple butter dip:
While the waffles are cooking, whisk the butter, maple syrup, and cinnamon together in a bowl and then separate the dip among 4 small bowls for serving.
When the waffles are done, cut them into strips with a serrated knife and serve with the dip.