It’s fall! It’s fall! It’s fall!
Well, at least it should be fall. Here in Southern California, it’s still 90º almost every day. Fall doesn’t hit us until mid-November, and turns into winter by December 1st. But those two weeks of fall… they are glorious. (why do I live in Southern California again?)
Nothing says fall like canned pumpkin. This time of year, you can find at least 270,000 great uses for canned pumpkin, and these spiced waffles are at the very top of that list. They are perfect for a lazy weekend brunch that the whole family can enjoy by the
fireplace air conditioner (I hate you, California).
The waffles themselves are great, but what takes them to a whole other level is the maple cashew sauce. It is cashew cream infused with maple syrup and pumpkin pie spice. You’ll never be able to use plain ol’ maple syrup again.
Makes 4-5 waffles
- 1 1/2 cups whole wheat flour
- 2 tablespoons brown sugar
- 2 teaspoons pumpkin pie spice (or a blend of cinnamon, cloves, ginger, nutmeg)
- 1 teaspoon baking powder
- Pinch of salt
- 1 1/4 cups non-dairy milk
- 1 tablespoon apple cider vinegar
- 1 cup canned pumpkin
- 2 tablespoons coconut oil
In a large mixing bowl, combine the milk (soy works well) with the apple cider vinegar and set aside for several minutes to create “buttermilk.” Meanwhile, sift all the dry ingredients (flour, brown sugar, spice, baking powder, salt) together in a separate mixing bowl.
Add the remaining wet ingredients (canned pumpkin and coconut oil) to the buttermilk and whisk until no large clumps of pumpkin remain. Then, slowly whisk the dry ingredients into the wet.
Spoon a portion of the batter onto a hot waffle iron and cook according to your waffle iron’s instructions, until just crispy on the outside.
When the waffles are done, don’t even think about reaching for the boring maple syrup. What these guys need is some spiced maple cashew sauce…
Spiced Maple Cashew Sauce
The waffles are delicious, but wretchedly incomplete without this amazing sauce. It’s like a buttery cashew cream, but with the sweetness and classic taste of maple syrup all blended into one decadent sauce. It’s rich, creamy, sweet, and so easy to make:
- 1/2 cup cashews, soaked
- 1/4 cup maple syrup
- 1 teaspoon pumpkin pie spice
- water, as needed
Soak the cashews ahead of time (at least one hour) to soften them up. Then combine all ingredients in a blender with 1/4 cup water to start. Blend until fully puréed and give the sauce a taste. Adjust any ingredients as necessary or add more water to loosen it up (so it can be poured like syrup).
Excuse me, I’m going to eat this waffle now…