In medium saucepan, place dried fruit, orange zest, water, orange juice concentrate, maple syrup, and cinnamon stick. Tie star anise and peppercorns in small muslin bag and add to saucepan. Bring everything to a gentle boil. Reduce heat and cover, leaving lid slightly ajar; simmer for about 1 hour, or until flavors have amalgamated. Add a little more water if needed. Remove from heat and set aside to cool. Remove cinnamon stick and muslin bag with other spices. Place compote in container and, once cooled, cover and refrigerate. Compote can be refrigerated for up to 2 weeks.

In small bowl, combine ground flaxseed and water. After 5 minutes, add oat milk and lemon juice. Set aside for 3 minutes. Then whisk in oil, as well as sugar, if desired.

In large bowl, combine flour, baking powder, and sea salt. Stir to blend. Slowly stir in liquid ingredients and whisk until blended into a smooth batter. Set aside to rest and thicken for several minutes.

Line cookie sheet with parchment paper and set aside. Heat waffle maker and brush with oil. Pour in enough batter to fill the heated waffle maker and cook according to waffle maker instructions. Turn waffle out onto lined cookie sheet. Repeat with batter, brushing waffle maker with oil as needed. Layer cooked waffles between sheets of parchment as they are done.

To serve, place 1 or 2 waffles on serving plate. Spoon spiced compote over top and dollop with yogurt, if you wish. Garnish as desired.

Alternatively, cool waffles completely. Transfer to airtight container, with sheets of parchment in between, and freeze. To serve, simply place waffles on baking sheet in 350 F oven for 8 to 10 minutes, or until piping hot and slightly crisped.