Soft Pumpkin Waffle Cones with Fruit Compote and Cashew Mascarpone

Equally at home on your breakfast table or as dessert, this is truly a healthy indulgence. Hard to believe, but I was trying for a jelly and cream-filled doughnut. And damn it, I succeeded! Well, you can try it, too, and let me know. The key elements here are 1) very pliable pumpkin waffles, 2) homemade fruit compote or fruit preserves, and 3) a lusciously delicious blend of cashews and tofu—don’t knock it until you’ve tried it.

Pumpkin Pie Waffles
(inspired by Jennifer Raymond—a culinary queen)

2 cups rolled oats
2 ½ cups water
1 cup cooked canned pumpkin pie (or pumpkin with 1 tsp. of pumpkin pie spice)
1 ripe banana
2 T maple syrup
½ tsp. baking powder
¼ tsp. salt
1 tsp. vanilla

If you don’t have a high speed blender, try to soak your oats overnight. Place all ingredients in a blender and blend until smooth. Preheat a waffle iron and spritz with cooking spray. Bake waffles 8-10 minutes. Set your timer and don’t peak! once you figure out the right time. You should be able to pour from your blender right into you. The waffles come out rather soft and flexible. You can crisp them by baking the moisture out in a low-heat oven or toasting them. But for this recipe we want to roll them. And you will love their flexibility. Think healthy crepe. Think roly-waffle-ice-cream-cone.

Fruit Compote
4-6 cups unsweetened frozen mixed berries (try to use organic), thawed overnight in a saucepan
2 T agave nectar or maple syrup
2 T arrowroot powder

In the morning, tilt the pan and pour our ¼ cup juice into a small container. Add the arrowroot powder and whisk until smooth. Set aside. Heat the fruit, uncovered, on simmer until it cooks down a bit, mashing the larger berries. After about 30 minutes, add the arrowroot mixture and bring to a low boil. After two minutes, turn off heat.

Cashew Mascarpone
1 cup raw cashews, soaked in filtered water for 4-6 hours or overnight in fridge
6-8 oz. firm tofu (about half a cake), pressed. See this link for a demo. 1 cup raw cashews, soaked in filtered water for 4-6 hours or overnight in fridge
6-8 oz. firm tofu (about half a cake), pressed
1 T fresh lemon juice
2 tsp vanilla
4 T agave nectar

Whirl in a high speed blender* until smooth. Refrigerate until cold
1 cup raw cashews, soaked in filtered water for 4-6 hours or overnight in fridge
6-8 oz. firm tofu (about half a cake), pressed. For a demo, see this link.
½ lemon, squeezed
2 tsp vanilla
4 T agave nectar

*I have not tried this without a Vitamix blender. Please do and let me know the results. I use my Vitamix every day and I believe it is worth the price tag, but I’m committed to finding ways to do this without.

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