Paleo Apple Pie Waffles
It’s officially FALL. And I could not possibly be happier about it. I’ve always really loved autumn, but for some reason its arrival was extra special for me this year. I’m not sure why – I think partly because it seems to be quite a nostalgic time for me (not sure why), and also seeing as we had such a scorching hot summer. I’m not usually one to favour colder temperatures, but the weather is just so perfect right now that I can’t help it. Cool, crisp and sunny – absolute heaven.
Of course, in the wake of these cooler temperatures, all I can think about is the flavours of fall. I am undoubtedly going to miss juicy summer berries + peaches, but I can’t deny my love for apples, squash, pumpkin and all the cozy, warming spices of the autumn season.
Enter: these waffles. I recently borrowed (stole) a waffle maker from my parents’ house (thanks mom!) and naturally had to create a fall-themed, cinnamon-flecked breakfast treat. These are so incredibly delicious – full of spices, not too sweet, and topped with a warm, juicy pile of cinnamon sautéed apples. It just screams fall! And I’m about that 🙂
Hope you make these on a slow fall morning and enjoy them alongside a hot cup of coffee!
Ingredients
- 1 ¼ c. almond flour
- ¼ c. tapioca flour/starch (can try replacing with 2 tbsp. coconut flour)
- 3 eggs, room temp
- ½ c. unsweetened applesauce
- 3 tbsp. coconut oil, melted
- ½ tsp. vanilla
- 1 tbsp. pure maple syrup
- 2 tbsp. almond butter
- 1/4 c. almond or coconut milk
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- Pinch of cloves
- Coconut oil spray for cooking
- ¼ c. filtered water
- 1/3 c. raw cashews (soaked overnight)
- 1 tbsp. cashew butter
- 1 tbsp. maple syrup
- ¼ tsp. vanilla
- Pinch of salt
- 3 large apples, peeled, cored + diced
- 1 tbsp. coconut oil
- 1/2 tsp. cinnamon
- Pinch of nutmeg
Instructions
- Start by making the sautéed apples: heat 1 tbsp. of coconut oil in a large skillet over medium heat and when hot, add in your apple cubes, cinnamon + nutmeg. Cook the apples for several minutes, letting them brown on the sides and soften, while you prepare the waffle batter.
- In a large bowl, whisk together your eggs, applesauce, coconut oil, vanilla, maple, almond butter and almond milk until well combined + smooth.
- Add in your almond + tapioca flours, baking powder, baking soda, salt + spices. Use a spatula or wooden spoon to gently combine everything, mixing until no lumps remain in the batter.
- To make the cashew cream, simply combine all ingredients in a high-speed blender and blend until completely smooth + creamy. It should be somewhat thick but still runny enough to drizzle, so adjust liquid as needed.
- Heat up your waffle iron and grease with coconut oil (or an oil spray). Use about 1/3 c. batter per waffle, depending on the size of your waffle iron, and cook the waffles according to the directions on the iron. Continue this process with the remaining batter.
- Serve the waffles topped with a big scoop of the sautéed apples, then drizzle with a generous amount of maple cashew cream. If desired, add more toppings like maple syrup, grain-free granola + almond butter. ENJOY!
