Cinnamon Raisin Waffles!

I got a waffle iron for Christmas. Mostly because I wanted to make shredded hash brown waffles. (With habanero and onions! YUM!) But then the obvious struck me- why not make actual waffles? 

I got the original recipe from the artofdessert blog, but tweaked it a bit to suit what I had and craved. 

3 cups flour
2 Tbs baking powder 
1 Tbs sugar 
1/2 tsp. salt
3 cups almond milk
1/3 cup orange juice
1/3 cup vegetable oil
1 tsp cinnamon

1 handful of sultana raisins

Mix all ingredients in a large bowl, preheat the waffle iron. Spoon 1/2 a cup or so at a time into the iron. Badda bing, badda boom. Waffles!

I 'buttered' mine with Earth Balance and added real maple syrup. DIVINE!

Guyanese Conkies!

Ok, so I wasn't actually really excited to make these. I didn't think I liked them based on the ingredients. Pumpkin, corn flour, lard- no thanks!

But I absolutely love and adore my father in law, and he requested them. Like any other recipe, I veganized and made my own judgement on the recipe. Here's how it all played out, more or less:

Pumpkin Purée (1 cup)

Corn Flour (1 cup)

Vegetable Shortening (1 tbsp)

Black Pepper (1 tsp)

Nutmeg (1.5 tbsp)

White Sugar (1/4 cup)

Brown Demerara Sugar (1/4 cup)

Shredded Coconut (1/4 cup)

Coarse Sea Salt (1 tsp)

Seedless Sultana Raisins (1 cup)

Water - until dropping consistency. About 1 cup. 

Ok, so it all goes in a bowl, stir it up and voila. Just keep adding water until it is thick enough to shape on the leaf. Too runny and it won't steam properly. Too dry and it won't have the desired "pudding" like texture.

I'm growing fond of steaming things in banana leaves. And not just because I have millions of them to use. It is just so much fun. Like opening a present every time!!

Here's how they turned out! I had a taste and I must say- DE-LISH! 

They have a moist cakey taste to them. I want to say like bread pudding, but I can't remember for sure. 

What's next on the agenda? Maybe vegan "eggs" Benny! Stay tuned!