Happy Thursday....we're another day closer to the weekend...YAY! I sure hope Mr. Punxsutawney Phil is right about Spring being right around the corner, since he didn't see his shadow yesterday. I'm tired of being cold...brrrrrr.
I made Isa's Cinnamon Walnut Fig Waffles Saturday morning, and they were awesome! Since her recipe is on line, I decided to copy and paste it below for everyone. I was out of walnuts, so I used pecans. I was also out of figs, so I had to leave those out. But, I did add some dried cranberries to part of the batter before pouring it into the waffle maker. The addition of the cranberries made them even better. BTW....left over waffles rock! I had several left over, so I put them in the frig and warmed them up in the toaster. They were just as good, if not better. :o)
2 cups almond milk (vanilla or plain), or your fave non-dairy milk
1 tablespoon apple cider vinegar
2 cups whole wheat pastry flour (all purpose works, too)
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons ground flax seeds
1/2 cup water
3 tablespoons olive oil
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 cup dried black mission figs, stem nub removed, thinly sliced
1 cup walnuts, roughly chopped
Measure milk out and add the apple cider vinegar, set aside to let curdle.
In the meantime, combine flour, baking powder, cinnamon and salt in a large mixing bowl.
Add the flax seeds to the milk and mix vigorously until frothy, 30 seconds to a minute. Add mixture to the flour along with water, olive oil, maple syrup and vanilla. Mix with a wooden spoon until mostly combined then fold in the figs and walnuts until all ingredients are moistened.
Preheat waffle iron and let the batter rest. Cook according to waffle iron directions, spraying the waffle iron liberally with oil or cooking spray between each waffle is made. Garnish with extra walnuts and fig halves.