CHAI WAFFLE STICK DIPPERS

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

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.