_My lovely business partner Lou comes up with the most amazing recipes and they are vegan at that! This is one of her breakfast creations that got her in as this week's guest chef!

Waffle Batter
1 1/3 cups of all purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 tsp salt
1/2 cup sugar
1 cup of almond milk
3/4 cup of porter or other dark beer - i used the choc porter
1/4 canola
1 tsp pure vanilla extract


Preheat the waffle iron. in a large mixing bowl, sift together flour, cocoa, baking powder, salt and sugar. Make a well in the centre and add milk, beer, oil and vanilla. Mix together until combined. Spray waffle iron with cooking spray and cook waffles according to manufacturers directions. Serve with choc drizzle and cashew nut cream (can purchase at Whole Foods).

Chocolate Drizzle:
1 cup almond milk or your non dairy preffered milk
1 cup of vegan choc chips
1 tsp vanilla extract

in a saucepan with rounded sides bring milk to boil. bring the heat to low and add choc chips stirring constantly until chips are dissolved. Add the vanilla, remove from the heat, and let cool.

Makes 6 six inch round waffles or 8 x 4 inch square waffles

I made this for our Sunday morning brunch - one of my favourites!  I used a 9"x13" dish instead of an 8", and just added a little extra of everything to better fill the pan.   I served it as the main dish with a few sides: oven roasted herb potatoes, scrambled eggs with veggies, and fresh fruit.  We definitely recommend it!
-theresa

8 slices white bread, torn into small pieces
1 package (8 oz/250g ) cream cheese, cut into small pieces
1 cup fresh or frozen raspberries
1/2 cup almonds, toasted
6 eggs
1/2 cup granulated sugar, divided
1/2 cup milk
1/2 cup half-and-half (10%) cream
1 tsp cinnamon
maple or fruit syrup
 
Grease an 8-inch (2 L) square glass baking dish.  Scatter half the bread pieces in dish.  Arrange cream cheese, raspberries and almonds on top.  Finish with the remaining bread pieces.  In a large bowl, whisk together eggs, 1/4 cup of the sugar, milk, cream and cinnamon.  Pour over bread.  Sprinkle the remaining sugar over top.  Cover with foil and refrigerate overnight.
 
Preheat oven to 350˚F (180˚C).  Bake french toast, covered with foil, for 30 minutes.  Remove foil and bake for another 30 minutes or until puffy and golden brown.  Serve with maple syrup.  Serves 6.

Recipe from the Best of Bridge