Sunday, April 7, 2013

Coconut Waffles with Banana and Chocolate Maple Syrup and Ginger Lime Fruit Salad

Bobby Flay, I owe you an apology.  I thought I did not like your food. I thought you were a touch arrogant and leaned to heavily on spicy ingredients.  I thought your cooking was a bit too "one note" for me. I am the first to admit when I am wrong and I was wrong.

I recently watched Brunch with Bobby which featured an Island themed meal. The coconut waffles and ginger lime fruit salad looked so good!  Good enough that it got the wheels turning on a vegan version of the waffles.

I adjusted the recipe to substitute the milk and eggs, substituted Earth Balance for butter and used avocado oil instead of canola. They turned out perfectly. In fact, I served them to the whole family, and everyone liked them. And, having just returned from Aruba the tropical flavors were very much welcomed!  Too bad every morning cannot start like this.

This made enough to feed four of us, and I had a few waffles left over to freeze for another morning. Bonus!

With my newfound respect Bobby and his food I am now off to peruse some of his other recipes.  Thanks Bobby for the inspiration for this awesome meal!

For the waffles:
1 1/4 cup all purpose flour
2 tbsp organic cane sugar
1 tbsp light brown sugar
1 tbsp baking powder
1/4 tsp fine sea salt
1 1/4 cup non dairy milk (I used So Delicious Unsweetened Coconut)
1/2 cup unsweetened coconut milk
2 tbsp melted vegan butter, slightly cooled
3 tbsp avocado oil (or other vegetable oil)
3/4 cup apple sauce
1/3 cup toasted sweetened coconut flakes plus extra for garnish
2 large bananas sliced

For the syrup:
1 cup maple syrup
3 oz vegan semisweet chocolate
Pinch sea salt

For the fruit salad
1/4 cup organic cane sugar
1/4 cup water
1 3" piece ginger, sliced
Zest of one lime
2 kiwis, peeled and sliced
1 mango, peeled and sliced
2 oranges, peeled and sectioned
1 small pineapple peeled and cut into chunks
1 pint strawberries, hulled and sliced
Fresh mint, rough chopped

Make the waffles:
Mix the flour, sugars, baking powder, and salt in a bowl.  In a separate bowl mix the non dairy milk, coconut milk, melted butter, avocado oil and apple sauce. Fold in the toasted coconut flakes.

Pour the wet ingredients into the dry. Stir until a thick batter is formed.  Cover and refrigerate for 1/2 hour.

Heat a waffle iron according to the manufacturers directions. Lightly spray the iron with cooking oil spray and pour about 1/3 cup of the batter onto the waffle iron and cook until golden brown.

Make the syrup:
While the waffles are being made make the syrup by heating the maple syrup over a simmer until warm.  Add the chocolate and sea salt and stir until smooth.

Serve the waffles with the slice bananas and top with the chocolate maple syrup and garnish with toasted coconut.

To make the fruit salad (can be made a day ahead):
Heat the sugar, water, ginger and lime zest until they come to a boil and cook until sugar is dissolved.  Remove from the heat and place in the refrigerator until cold (about an hour).

Combine all fruit into a bowl. Strain syrup and pour over fruit. Toss to coat. Cover and put in the refrigerator for at least one hour.

Serve with chopped mint.

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