SUNDAY breakfast just got tastier with My Kitchen Rules stars Dan and Steph’s peanut butter and jelly waffle cake. If you have a family member who is vegan or is allergic to eggs, then this is perfect for them.
PBJ vegan waffles
Makes 8-10 waffles
3 cups plain flour
2 tbs baking powder
2 1/2 cups coconut milk or almond milk or soy milk
Juice of 1 large orange
Pinch of salt
1 tsp vanilla essence or vanilla seeds
1/3 cup sunflower oil or canola oil
3 tbs maple syrup or rice malt syrup.
Peanut butter mousse:
2 x 400ml cans full fat coconut cream
1 cup peanut butter of your choice
1/3 cup maple syrup
1/2 cup strawberry or raspberry jam, to serve
Fresh strawberries, to serve.
METHOD: The night before: place the two tins of coconut cream in the fridge. In the morning, turn on your waffle maker to medium high heat and allow to warm up while you are making the batter. In a large bowl add all the dry ingredients and stir to combine.
In a large jug or bowl add all the wet ingredients. Using a whisk, slowly add wet to dry, whisking well until all combined.
Spray the hot waffle press slightly and then pour half a cup of mixture into the centre. Slowly press down and allow to cook until the light comes on, or as per waffle iron instructions. Repeat until all mixture is used.
Meanwhile, carefully open the refrigerated coconut cream cans and scoop out the hardened cream from the top. Keep the liquid underneath for something else. Using an electric beater whip the coconut cream, peanut butter and maple syrup together on high until it looks like whipped cream. Place in the fridge.
Once all the waffles are cooked and completely cooled you can start to layer the cake. Spread about 1 tbs of jam on the bottom waffle, then a big spoonful of peanut butter mousse, add another waffle and repeat until all stacked. Finish with some fresh strawberries and a dusting of icing sugar.
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