Vegan Carob Waffles

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The delicious vegan Carob Waffle  (NOT Pancake) I have been publishing (and sampling) so many carob recipes lately that it was inevitable that I would next come up with a delicious carob waffle recipe-- our household LOVES a great waffle! So, here it is! And it is soooo YUMMY!  I am not exaggerating!  INGREDIENTS: 2 cups of whole wheat flour 2/3 cup of raw carob flour 1 tablespoon baking powder 1/2 teaspoon baking soda (without aluminum) 1 very ripe mashed banana 2/3 cup granulated sugar 1 1/2 cup of non-dairy milk (I used soy) 1/2 cup of filtered water 2/3 cup of grape seed oil *all of the above ingredients (except baking soda/baking powder/water) were organic but use what you have access to. **I did not use salt or vanilla because our little dog likes carob treats that we like. You can add how much salt and/or vanilla you usually use-- I didn't notice any problem with deleting them. ***Grape seed oil is a polyunsaturated, mild flavored oil that goes well with sweet items. METHOD
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Cherry-Apple Pecan Crisp (Vegan, Uber-rich)




Extremely yummy Cherry-Apple Pecan Crisp

This particular recipe is a little too rich with nuts and oil to be considered a "classic" Adventist dessert recipe-- but you could cut the oil and leave out the pecans and have a fairly yummy dessert, but...

Let's just consider this something to set aside to be eaten in small portions at a celebratory meal instead of cake.  I left the skins on the apples, so there is probably more fibre in this delicious pudding than there is in, say, chocolate cake.

But enough of the rationalizing of tastiness...

INGREDIENTS:

2 C.    Dark Sweet Cherries, frozen, from Costco
3         Large Tart Organic Apples, cored, chopped into small pieces
1/3 C. Maple Syrup
2 T.     Tapioca Starch (or 3 T. Corn or other Starch)
Juice of 1/2 organic Lemon
1 tsp.   Pumpkin Pie Spice or just 1/2 tsp. Cinnamon

Topping:

1 C.     G/F Rolled Oats (or regular Rolled Oats if Gluten is not an issue)
1/2 C.   Almond Flour or Meal, firmly-packed (I spun mine up in the Vitamix)
1/2 C.   Pecans, chopped (you could leave these out I guess, but...)
1/2 C.   Coconut Sugar (lower on the Glycemic Index than Brown or regular white sugar)
1/4 tsp. Celtic Sea Salt
3 T.      Coconut Oil, melted in a bowl over hot water

INSTRUCTIONS:

  1. Preheat the oven to 350F/180C
  2. Cover the bottom of a 9x9" pan with parchment paper
  3. Mix the fruit and other ingredients together in a bowl and then pour into the pan
  4. Mix the topping ingredients together and gently cover the fruit mixture (don't have to smooth down, etc.)
  5. Bake for about 50 minutes (depending on how hot your oven is) or just check to see if fruit is cooked and topping is golden-brown
  6. Let sit for about 10+ minutes and then eat with ice cream (if you're not vegan) or cashew cream topping (1 C. cashews blended in 1/2-3/4 C. water or non-dairy milk.  1 tsp. Vanilla or Almond extract, and sweeten as desired.  Spin up in blender until smooth as regular cream)

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