Wednesday, December 14, 2016
I had leftover caramel sauce (No, I'm not really sure how that is possible.) hanging out in my fridge, and a sad shortage of syrup. Waffles on the menu for breakfast. In the past, I would have just whipped up some berry syrup with frozen berries and a pinch of sugar. Healthy options are always my favorite!
But this time... this time being indulgent was calling to me. The lure of caramel sauce already made and so rich and delicious hanging out in my fridge... How is a girl to be strong all the time? I decided that it would be perfectly fine to be indulgent and serve waffles with caramel sauce for breakfast. I resisted tossing on some home-made coconut whipped cream. Surely I get points for that.
At the last minute my sensible, responsible brain decided that adding Sunbutter would give this dessert enough of a protein boost to reasonably justify using it as a breakfast food. So I whisked in a healthy dollop of sunbutter and created the most delectable indulgence. Velvety smooth, luxuriously rich, and just enough of a healthy touch to erase the mama guilt. Perfect.
And? It's amazing as apple dip too.
Sunbutter Caramel Sauce
1/4 c vegan butter (I used Earth Balance soy free)
1/2 c brown sugar
1/4 c maple syrup
1 Tbsp tapioca starch
2 Tbsp non-dairy milk (I used flax milk)
pinch cream of tartar
2 T sunbutter
1/2 tsp vanilla
Melt vegan butter, brown sugar, and maple syrup together in a small sauce pan over medium heat. When well combined, increase heat slightly and bring to boil. Let simmer 5 minutes, stirring occasionally.
Whisk tapioca starch, cream of tartar, and non-dairy milk together in a small cup or bowl. Add to sauce pan and whisk to combine. Continue to simmer for 3-5 minutes longer, until thickened slightly. Remove from heat and whisk in sunbutter and vanilla. Serve warm or allow to cool to room temperature.
Leftovers can be stored in the fridge for two weeks. There will be just a small texture change as the brown sugar will crystalize slightly. Still amazingly good.