Sticky Toffee Pudding Waffles with Miso Caramel

MAKES 6 WAFFLES; 2 CUPS CARAMEL; 3 CUPS ‘ICE CREAM’

FOR STICKY TOFFEE PUDDING WAFFLES: GATHER

½ cup cashews

2 tablespoons Eden Foods Shiro

Miso

2 cups oat milk

¼ cup agave nectar

2 teaspoons vanilla extract 2 cups unbleached all-purpose

flour

1 teaspoon baking powder avocado oil cooking spray, for

waffle iron

MAKE IT

1. Add cashews, miso, oat milk, agave nectar, and vanilla extract to a blender.

2. Process until smooth.

3. Stir in flour and baking powder and process briefly, just until batter forms.

4. Preheat waffle iron and spray with avocado oil cooking spray.

5. Ladle ½ cup batter onto the center of the hot waffle iron. 6. Cook for 2 to 3 minutes, or until waffle is golden and cooked through.

7. Repeat process with remaining batter.

8. Serve waffles topped with Miso Caramel and Banana ‘Ice Cream,’ if using.

Good to Know Freezing bananas and blending them into ‘ice cream’ is a tasty vegan alternative to the vanilla ice cream that traditionally tops sticky toffee

pudding.

FOR MISO CARAMEL: GATHER

1 cup pitted Medjool dates 2 tablespoons vegan butter 1 (13.5 ounce) can coconut milk 2 tablespoons Eden Foods Shiro

Miso

MAKE IT

1. Add dates, vegan butter, coconut milk, and miso to a pan. 2. Bring mixture to a simmer and cook for 5 minutes, while stirring occasionally.

3. Cool slightly. Blend until smooth.

FOR BANANA ‘ICE CREAM’ TOPPING (OPTIONAL): GATHER 4 bananas 1 vanilla bean MAKE IT

1. Peel bananas and cut into slices (approximately 5 cups). 2. Arrange slices on a lined tray. 3. Place in freezer for 30 minutes or until frozen firm.

4. Split vanilla bean in half lengthwise and use the back of a knife to scrape out seeds. 5. Blend frozen banana slices with scraped vanilla seeds until it takes on a soft-serve ice cream consistency.