Paleo Apple Pie Waffles

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.

paleo apple pie waffles | kulaskitchen.com

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.

paleo apple pie waffles | kulaskitchen.com

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!

paleo apple pie waffles | kulaskitchen.com

Paleo Apple Pie Waffles

Paleo Apple Pie Waffles

Ingredients

    Waffles:
  • 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
    Maple cashew cream:
  • 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
    Cinnamon Apples:
  • 3 large apples, peeled, cored + diced
  • 1 tbsp. coconut oil
  • 1/2 tsp. cinnamon
  • Pinch of nutmeg

Instructions

  1. 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.
  2. In a large bowl, whisk together your eggs, applesauce, coconut oil, vanilla, maple, almond butter and almond milk until well combined + smooth.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
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