What should be here is a recipe similar to Liv Life’s PBJ Banana Waffle Sandwiches, except that at this point in MoFo, I’m kinda done with PB & J sandwich iterations. First was the mile-high French Toast Peanut Butter & Sandwiches back on Day 2, and then on Day 10, I served up a gooey mess called a Grilled PB & J. So instead of more sandwiches, I created a crispy peanut butter and banana waffle – since you know I never tire of waffles – topped with a decadent blueberry sauce. (Which also doubles as a delicious smoothie add-in.) Liv’s recipe was listed at Number 17 on Buzzfeed’s 29 Ways to Honor the Glory of Peanut Butter and Jelly.
COMING UP ON MONDAY: I’m giving away a copy of Chef Amber Shea’s latest cookbook, Practically Raw Desserts, plus sharing her whole foods, creamy dessert, Dulce de Leche “Spooncream.”
Peanut Butter-Banana Waffles
Makes 4
2 cups spelt flour
1/2 cup oat flour
1/2 cup rice flour
1 tsp. powdered stevia
pinch salt
4 tsp. baking powder
1/2 tsp. baking soda
1 3/4 cups water
2 very ripe bananas
2 tbsp. flaxseed meal + 6 tbsp. water (whisk together and let sit for a few minutes)
1/4 cup natural peanut butter
Preheat the oven to 200F and get the waffle iron heating as well. Remember to put your breakfast plates in the oven so that they keep those waffles warm as you eat.
In a large bowl, whisk together the flours, stevia, salt, baking powder, and baking soda. Set aside.
In another bowl, mash the bananas and add the water, flaxseed meal mixture, and peanut butter and stir to combine. Pour this mixture into the flour mixture and stir well. A few lumps are okay.
When the waffle iron is ready, give it a light spray with oil and ladle in some waffle batter. The amount will depend on the size of your iron. Cook for about 4 minutes or until the waffle is crispy and brown. Transfer the waffle to the rack in your oven and proceed with the remaining batter.
Serve waffles with Blueberry Macadamia Nut Sauce (recipe below) or with your usual fixings.
Blueberry Macadamia Nut Sauce
Makes ~2 cups
1/2 cup macadamia nuts, soaked, rinsed & drained
1/2 cup fresh blueberries
4 dates, soaked & drained
3/4 cup non-dairy milk
1/4 cup water
zest and juice of 1/2 lemon
1 tsp. vanilla
Place all ingredients in a blender or food process and blend until very smooth. Add more milk (or water) to reach desired consistency. This sauce will thicken over time.
This recipe comes thanks to my friend, Angela, at Canned Time. Angela puts me to shame when it comes to Pinterest so I often poach ideas straight from her – like this recipe. She’d pinned a photo of fluffy, thick red velvet pancakes on her Valentine’s Day board. I immediately printed the recipe and the following Sunday I veganized it and went with waffles. I just like all of them nooks and crannies. I came up with the cream cheese sauce all on my lonesome.
Here’s how it went. I entered a giveaway for a quart of Tropical Traditions coconut oil over at Blissful Britt. I wasn’t feeling particularly lucky, but you can’t win if you don’t play. Then a few days later, I received an email from Tropical Traditions asking if I’d like to review their product and give away a bottle to boot. I was on it like brown on rice! Hot on the heels of this invitation, Brittany announced that I’d won the coconut oil – talk about the universe aligning!
Win 1 quart of Gold Label Virgin Coconut Oil!
Remember those 
Quickie 
Have you signed up yet for the Virtual Vegan Potluck?? It’s easy to do – just visit the 
After a few days away from home, it’s a little hard to rev up the engines, but it’s good to get back into the kitchen and back into the world of vegan blogging and vegan bloggers. Despite a long list, I only managed to get to one vegan restaurant while in San Francisco – Millennium (outstanding) – but overall, it was fairly painless to find places where both my carnivore friend and I could dine in peace together. A few standouts, besides Millennium, were Panama Red Coffee which consistently served up a smooth soy mocha (and they also offer almond milk) and Strizzi’s, which despite the vegan-hostile menu, cheerfully created a pasta for me with whole wheat penne and their raw “sauce” of capers and fresh tomatoes.
(This is a version of the Epicurious recipe for lemon poppyseed waffles. I’ve veganized it and unrefined it.)
If there were an award for Best Aroma While Cooking in the breakfast food category, this is the waffle that would take home that prize. The ingredient list includes yeast which gives the waffles a beautiful, light rise and extremely crispy exterior. Tender + crunchy: your basic dream team waffle. Even better, you can whisk together the ingredients the night before. The batter takes on a slight sourdough essence and all you have to do the next morning is pour the batter onto the hot waffle iron and enjoy the aroma.
2 1/4 tsp. active dry yeast (one packet)