I should probably just call this a breakfast blog because posting my first meal of the day is becoming a trend. I just cannot help that I am always inspired to make breakfast super memorable. I know that a lot of people crave sweets for breakfast and I am no exception. Tis the season for apple pie and these waffles are reminiscent of this classic dessert! This delicious meal definitely satisfies that craving but is filled with nutrients and void of refined sugar, gluten, and dairy. I love this with a vegan cranberry latte – it completes the meal! If you have extra topping, try it in oatmeal or on toast with homemade almond butter. If you like your apple pie a la mode, try these waffles for dessert with your favorite almond milk or coconut milk ice cream.
Apple Pie Waffles – Makes 2 waffles
(Gluten-free, dairy free, refined sugar-free)
For the Waffles:
1 c gluten-free flour blend (I like brown rice flour, oat flour, almond flour and flaxseed) including ½ tsp xanthan gum
1 tsp each baking soda and baking powder
1 tbsp coconut sugar
1 tsp cinnamon
½-3/4 c nut milk or coconut milk
1 tsp vanilla
Whisk together dry ingredients in a large bowl. Whisk wet ingredients. Pour mixture into dry ingredients and stir until just combined. Pour half of the batter into a hot waffle iron and cook until brown and crisp on the outside.
For the Apple Topping:
2 apples, thinly sliced
1 tbsp virgin coconut oil
2 tbsp tahini
2 fresh dates, chopped
Handful of nuts (such as pecans and almonds), roughly chopped
½ tsp cinnamon
2 tbsp pure maple syrup
Heat coconut oil in a saute pan. Once melted add the apples and cinnamon and cook over medium heat until apples begin to brown. Turn heat to low then add dates and nuts. Once apples are softened stir in tahini and maple syrup and cook a minute longer, or until a sauce coats the apples. Serve warm over waffles.