Gingerbread Waffles with Vegan Cream Cheese Drizzle

prep time: 25 minutes | makes 6 waffles

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waffle batter

2 1/2 cups Waffle mix (I use Kodiak Gluten-Free) prepared to the package directions (oil, liquid, eggs)

1/3 cup molasses

2 scoops wellmade restorative balance

2 tbsp maple syrup

2 tsp allspice (or combination of cinnamon, nutmeg, cloves)

1 tsp vanilla

vegan cream cheese icing

1 cup raw cashews soaked in water for 1 hour and drained

1/4 cup full-fat (from the can) coconut milk

1/4 cup maple syrup

1 tbsp melted coconut oil

1 tsp vanilla

1 probiotic supplement capsule (optional)

2 tsp lemon juice

pinch of himalayan sea salt

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Heat a waffle iron while you prepare the waffle batter.

Prepare the waffle batter according to the package directions. Add the molasses, maple syrup, balance, allspice, and vanilla. Ladle about 3/4 of a cup into the waffle machine and cook on the highest setting until done (waffle should release easily from the pan when cooked through, if it sticks - it may need more time.

While you are cooking the waffles, combine all the ingredients for the vegan cream cheese icing in a blender and blend until smooth. Icing will harden in the fridge (can be done in advance - but this will need to be left at room temperature to thin out, may need to think with a little almond milk if done ahead).

Continue to cook waffles until the batter is gone. TO reheat, place waffles on a baking sheet in a single layer and bake at 350 degrees for 5-7 minutes. Serve with Vegan cream cheese icing and sprinkles for a festive touch.