So what do you do when it starts raining at 3:45 am and you can’t sleep and you have a new waffle iron just sitting cold and lonely in your cupboard? Do you listen to that irritating voice in your head that keeps saying things like..
We’re making waffles
I listened and at 4:00am I found myself in the kitchen mixing up a batch of gingerbread waffles from Vegan Brunch. I didn’t have any fresh ginger so I subbed in a teaspoon of dried. My house smelled like Christmas…Too soon, you think? Whatevs, if only I could have crawled back into bed after that, but no, work called.
Got to use my new waffle iron and my cool dispenser that had yet to be tried out. Worked like a charm. Plus I have 4 waffles in the freezer all ready for the next morning it starts raining at 3:45am and I crave waffles.
You can put PB&J on toast, or on an english muffin, or even in an omelet or on a bagel. I’m sure there are PB&J muffin recipes out there (I’ll check when I ‘m done typing) so there are plenty of ways to sneak in a PB&J for breakfast. The ultimate PB&J for breakfast though is the Peanut Butter Waffle from Vegan Brunch topped with some raspberry syrup. These suckers are FILLING (yes, I shouted it). I could only eat half and that filled me up until late in the afternoon. They are dense and peanut buttery, not overly sweet so the raspberry syrup was just right.
Peanut Butter, maple syrup and canola oil…
Soy milk (I had to use some soy creamer because I ran out of milk), and vanilla making a lovely swirl…
Whipped all together using my favorite vintage egg beater.
Add the flour, baking powder, salt and nutmeg
Into the waffle iron…I use a Belgian waffler so the waffles have deep pockets for melted goodness in the form of Earth Balance and syrup. You can see how thick this stuff is.
Breakfast is served…