Maple-Nut Pie Wafflewich

Maple-Nut Pie Wafflewich Recipe

By Veegs



2 tablespoons (30 ml) water

2 tablespoons (28 g) non-dairy butter

1/3 cup (73 g) packed light brown sugar

2 teaspoons ground cinnamon

Pinch of fine sea salt

1 cup (100 g) pecan or (120 g) walnut pieces

½ teaspoon pure vanilla extract


1 cup (235 ml) soymilk

1 tablespoon (15 ml) apple cider vinegar or fresh lemon juice

3 tablespoons (45 ml) canola oil

¼ cup (55 g) packed light brown sugar

2 teaspoons maple extract

½ teaspoon fine sea salt

1½ cups (180 g) whole wheat pastry flour

1 teaspoon baking powder

½ teaspoon baking soda

non-stick cooking spray


1TO MAKE THE FILLING: Combine the water, butter, sugar, cinnamon, and salt in a small saucepan. Cook over medium-high heat for about 1 minute, stirring constantly, until the butter is melted.

2Remove from the heat, add the pecans, and stir for about 1 minute (the mixture will continue cooking from the residual heat). Add the vanilla, stir to combine, and set aside until ready to use. The mixture will thicken a little as it cools.

3TO MAKE THE WAFFLES: Combine the milk and vinegar in a large bowl: the mixture will curdle and become like butter milk. Stir in the oil, sugar, maple extract, and salt. Add the flour, baking powder, and baking soda and stir until smooth, being careful not to overmix.

4Cook the waffles according to the waffle iron instructions using non-stick cooking spray. You should get 2 Belgian-size waffles, or 4 standard-size waffles. (For extra crispness, toast the waffles in a toaster oven before assembling and eating.)

5To serve, break the waffles into quarters. Add 2 tablespoons to 1/4 cup (34 to 68 g) of filling on top of one quarter, then top with another quarter. Serve warm.

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