Ginger Pear CRAZY GOOD Waffles (Vegan, Gluten-free)

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Ginger Pear CRAZY GOOD Waffles (Vegan, Gluten-free)

Yield: 1 large Belgian waffle

Author: Abby Steketee, literallyupsidedown.com

Add this no-fuss, wholesome waffle to things that make you go hmmmmmmm. You can amp up the hmmmmm factor even more by adding chopped dark chocolate, Medjool dates, and sea salt to the batter. Hmmmmm to the max.

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Ingredients

• 1/2 cup unsweetened cashew or almond milk (125-130 mL)
• 1/2 teaspoon apple cider vinegar
• 1 pear, cored and chopped, but not peeled (about 180 grams) - too much fruit will lead to soggy waffles
• 1 cup rolled oats (100-105 grams) - also known as old-fashioned oats
• 1/4 cup chopped crystallized ginger (40 grams) - also known as candied ginger
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon vanilla extract
• Cooking spray (or oil) for the waffle iron

Instructions

1. Pour 1/2 cup of cashew milk and 1/2 teaspoon apple cider vinegar into a blender. Let the milk-vinegar sit undisturbed for 5-10 minutes to make buttermilk.
2. While the buttermilk sits, wash, core, and chop one pear (no need to peel!).
3. When the buttermilk is ready, add 1 cup oats and blend until the oats are ground into flecks.
4. Add the chopped pear, 1/4 cup chopped crystallized ginger, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon vanilla extract, and blend until smooth.
5. Turn on the waffle iron. Let your batter rest while the iron heats.
6. When the iron is hot, oil the top and bottom with cooking spray. Give the batter one or two gentle stirs with a spoon or spatula, then pour it directly from the blender onto the HOT waffle iron.
7. Close the lid, and follow your iron's instructions. That being said, these crazy good waffles may take longer than regular waffles to cook. Don't open the waffle iron until it has completely stopped steaming. The waffle is ready when the exterior is golden brown and crispy.
8. If you're not serving or eating the waffle immediately, keep it warm and crispy by placing it on a wire cookie rack on a baking sheet in the oven at 200 degrees Fahrenheit.
9. If you're making more than one waffle, let the iron reheat for approximately 30 seconds between waffles. HOT iron = crispy waffle.

Notes

• Crystallized ginger: Use candied, DRIED ginger, not ginger in a syrup.

• No pear despair: Ever waited days for a pear to ripen, and then you blink and it's mush? This recipe does not require a perfectly ripe pair. Mushy pears and slightly firm (not concrete) pears both yield a delicious waffle.

• Nut-free version: Substitute the cashew/almond milk with another unsweetened, non-dairy milk.

• How to freeze waffles: Completely cool the prepared waffles on the counter. Once cooled, place the waffles in a single layer (not touching each other) in the freezer for 1-2 hours. After 1-2 hours, remove the waffles from the freezer; stack them between pieces of parchment paper in an air-tight, freezer-safe container; seal the container and store them in the freezer.

• Take it up a notch: For a show-stopping dessert (or just for a snack because life-is-short), add 2 tablespoons of chopped dark chocolate (or chocolate chips) and a generous pinch of sea salt to the batter. If chocolate isn't your thing, add 2-3 diced Medjool dates instead (but don't skip the salt!). You can also mix-and-match chocolate and dates, or use them as toppings. (Dates sauteed in olive oil and sprinkled with salt are divine.)

Rose in purple—the perfect pair.

Other recipes in the CRAZY GOOD waffles series—gluten-free, vegan:

Banana Oat (the original CRAZY GOOD waffle), Spiced Clementine Chocolate Chip, Apple Cinnamon (Steve’s favorite)