Apple Cinnamon Waffles


I’ve been a bit of a breakfast addict lately.  I have just about the same breakfast every day of the week, sometimes rushing off to school or even eating just before a morning class.  So on the weekends when I have a bit of extra time, I like to make a fancy breakfast that I can enjoy and probably eat too much of.  This morning, on a rare day of reading week freedom, I decided to make waffles!  It was a toss up between those and a german pancake, but something about light and crispy waffles won me over.  I topped mine with some baked apples, coconut palm nectar, cinnamon, and a couple of raspberries.  Truly the best way to start off the morning.IMG_5563

Apple Cinnamon Waffles
Yields 5
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  1. 2/3 cup sorghum flour
  2. 2/3 cup almond flour
  3. 1/3 cup tapioca starch
  4. 1/3 cup brown rice flour
  5. 2 tbsp coconut flour
  6. 4 tsp baking powder
  7. 1 tsp xanthan gum
  8. 2 cups almond milk
  9. 2 tbsp coconut palm sugar
  10. 1/4 cup apple sauce
  11. 1/4 cup coconut oil, melted
  12. 2 eggs
  13. 1 tsp salt
  1. Mix all dry ingredients in a medium bowl, except for baking powder.
  2. In a separate, small bowl, mix 1 cup of almond milk with the baking powder. It will start to foam and become very puffy.
  3. Mix 1 cup almond milk, eggs and coconut oil into the dry ingredients and mix until very well combined.
  4. Mix the baking powder mixture into the larger mix.
  5. Heat up your waffle iron and scoop about grease your waffle iron. Don't skip this step! Waffle irons are really sticky, even if they claim to be non stick.
  6. Leave the waffle iron closed for about 5 minutes. These waffles are very light, so when you're checking them be very careful!
Baked Apple Topping
  1. 1 apple per person, peeled and chopped.
  2. Bake at 350 degrees for 30 minutes.
  3. Top waffles with apples, maple syrup or coconut nectar and cinnamon.



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