A gingery cinnamon obsession

Sometimes I go on jags where I crave an ingredient or flavour and want to eat it in everything. At one time it was chickpeas, then basil, dates, broccoli, sesame seeds, and at the moment it is combinations of ginger and cinnamon. Gingerbread cake with lemon sauce, soft ginger snaps, candied ginger, fresh ginger juice, gingerbread scones, cinnamon-spiked smoothies, cinnamon bun-like waffles...The recipe below is a slight adaptation of the Waffles I recipe in Colleen Patrick-Goudreau's phenomenal The Joy of Vegan Baking. But one tip for anyone using a Belgian waffle maker: even if it is a non-stick waffle maker, use a cooking spray or a little melted margarine brushed on with a silicone basting brush -- it'll save you the headache of your waffles sticking to the waffle irons like mine did at first. Here's a picture of the lovelies I made for dinner the other night (not the best picture, but you definitely get the point):


Cinnamon Bun Belgian Waffles

3 tbsp ground flaxseed
1/2 cup water
6 tbsp melted vegan margarine
(plus a little extra melted margarine for oiling the waffle irons, or use cooking spray)
1 1/2 cups non-dairy milk
1 3/4 cups whole wheat flour
1 tbsp baking powder
1 tbsp brown sugar
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/3 cup raisins
a pinch of salt

Directions

Using either a blender or food processor, blend together the flaxseed and water on high for about two minutes until the mixture is frothy. Add in the melted margarine and non-dairy milk and combine for one more minute. Set aside.

In a large bowl, combine the remainder of the ingredients and mix until well combined. Add in the flaxseed mixture and mix the batter until just combined. Spray the preheated waffle iron lightly with cooking spray, or lightly coat with a little melted vegan margarine. Depending on the size of your waffle maker, spoon 1/3 cup (or the amount suggested by the manufacturer's directions) onto the waffle iron. With a spatula, spread out the batter on the iron until 1/4"away from the grids. Close the lid and bake the waffles until golden brown. Keep your waffles warm in the oven on a cookie sheet on low heat until ready to serve. Top with Brown Sugar Cinnamon Butter and agave nectar or maple syrup.

Makes 10 or more waffles, depending on the size of your waffle maker.

Brown Sugar Cinnamon Butter

1/4 cup vegan margarine (I like the whipped Earth Balance for it's lighter texture)
1 tbsp packed brown sugar
1 rounded tsp ground cinnamon

Directions

In a small bowl, combine the ingredients and mix with a spatula until well combined. Transfer the "butter" to a small custard or creme brulee dish. If the butter is too soft, store the dish in the fridge for a few minutes until firm. (Note: this would also be great on toast, warm muffins or a slice of your favourite sweet loaf).