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.


Cherry-Coconut Muesli

I’m always looking for healthy on-the-go breakfast ideas. Why is it I can never get my act together to make oatmeal? If you have that problem, too, you’ve got to try muesli. Sounds weird, even looks a little weird, but it’s a delicious hybrid between cold cereals and hot grains. And you control what goes into it! Here’s my latest fave creation. You can mix the dry ingredients and keep them in your fridge, or alternatively, a cool, dark spot, and make this in less than five minutes. The night before! That’s the only hard thing to remember. Muesli had infinite variations. You can use any milk or water or yogurt or juice, any rolled flakes (or steel cut oats), any dried fruits and nuts. Just try it! You’ll get hooked.

Cherry-Coconut Muesli
Makes 3-4 servings

In a medium bowl, mix:
½ cup spelt flakes
½ cup rye flakes
½ cup barley flakes
3 T dried cherries
1/3 cup slivered almonds
2 T unsweetened coconut

1 medium organic apple, diced, with skin on. Toss apple together with:
1 tsp. lemon juice
1 tsp. turbinado sugar

Stir into dry ingredients.

2 cups non-dairy milk of choice

Cover and refrigerate overnight.

In the morning, sprinkle pomegranate seeds, diced banana, sprinkle of cinnamon, a little maple syrup—whatever sounds good—and serve.

Banana Bread Cake With Peanut Butter Frosting

So in keeping with my concerted attempts to get you all to give up doughnuts for whole grain sweets, I present this luscious offering—inspired by the banana bread French toast at Wolfgang’s in Eastown. Served with a dollop of peanut butter, it is is such a dreamy breakfast! I have to thank Meg Disselkoen for introducing me to it. But, hey, ‘healthy’ is in my tagline, so you can eat this lovely cake for breakfast and still feel virtuous (the sugar rush will help).

Preheat oven to 350 degrees
Oil and 8 X 8 inch pan

Whisk and sift together and set aside:
1 cup brown rice flour
1 cup barley flour (for gluten-free, use all rice flour)
1 ½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 ½ tsp. cinnamon

Beat together (either by hand, mixer or immersion blender)
1 cup turbinado sugar
¼ cup soy yogurt
2 overripe bananas, mashed
¼ cup unsweetened applesauce

Using a spatula, stir wet ingredients into dry ingredients and pour into baking dish. Tap gently on the counter to settle contents.

Back at 350 for 30 minutes, reduce heat to 300. Bake five minutes more. Remove from oven and let cool completely in the pan.

Peanut Butter Mousse
1/3 cup silken tofu
½ cup smooth peanut butter
3 T maple syrup
2 T soymilk

Beat together until light and fluffy and tofu is completely pureed into mixture.

If you want to be la di da, you can squeeze chocolate sauce onto a plate in a decorative pattern. Place cake on plate and dust lightly with cocoa mix. I used Ghirardelli.

*I used a Duncan Hines tiara dessert pan bought at Goodwill. I have also seen flan pans in this shape. I make a lot of my cakes with this indented cake pan because it allows me to use pudding or custard or fruit as delicious cake toppings instead of plain ole frosting.

Here’s the view from above:

Here’s the view from your mouth: