CHAI WAFFLE STICK DIPPERS

SERVES 4 PORTIONS

FOR THE WAFFLE STICKS

3/4 cup (175 ml) orange juice

3/4 cup (175 ml) unsweetened non-dairy, soy-free, nut-free milk

1 tbsp. (15 ml) olive oil

1 tsp. vanilla extract

1 1/4cups (156 g) unbleached all- purpose flour

1/2 cup (40 g) rolled oats

2 tbsp. (24 g) organic cane sugar

2 tsp. baking powder

1 1/2 tsp. ground cinnamon

3/4 tsp. ground ginger

1/2 tsp. ground cardamom

1/2 tsp. ground allspice

1/2 tsp. ground cloves

FOR THE MAPLE BUTTER DIP

1/4 cup (55 g) soy-free vegan butter, melted

1/3 cup (80 ml) maple syrup

1/4 tsp. ground cinnamon

NUTRITIONAL VALUES

Calories: 415kcal
Fat: 11.7g (2.4g S.Fat)
Carbs: 70.1g
Protein: 10.6g
Sugar: 26.7g
Sodium: 352mg

METHOD

TO MAKE THE WAFFLE STICKS In a blender, combine all of the waffle ingredients and puree until smooth. Allow 10 minutes for the mixture to thicken.

Preheat a Belgian waffle maker as directed by the manufacturer. Fill with batter and bake for 10 minutes, or until the steam stops (and if you have a newer waffle maker, the light turns green). Repeat until all of the batter has been used up. If desired, keep the cooked waffles warm in a low oven while you prepare the remaining waffles.

TO MAKE THE MAPLE BUTTER DIP While the waffles are cooking, whisk together the butter, maple syrup, and cinnamon in a mixing bowl, then divide the dip among four small bowls for serving.

When the waffles are done, use a serrated knife to cut them into strips and serve with the dip.