Paleo Apple Pie Waffles with Maple-Cashew Cream

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.

paleo apple pie waffles | kulaskitchen.com

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 and the most heavenly (and quick to make) maple-cashew cream. 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 with Maple-Cashew Cream

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Ingredients

• 1 ¼ cups fine almond flour

• ¼ cup tapioca flour

• 3 eggs, room temperature

• ½ cup unsweetened applesauce

• 3 tbsp. coconut oil, melted + cooled

• ½ tsp. vanilla extract

• 1 tbsp. maple syrup

• 2 tbsp. almond butter

• 1/3 cup almond or coconut milk

• 1 tsp. baking powder

• ½ tsp. baking soda

• ¼ tsp. sea salt

• ½ tsp. cinnamon

• ¼ tsp. nutmeg

• Coconut oil spray for cooking

For the apples:

• 2 apples, cored + cubed

• 1 tsp coconut oil

• 1 tsp maple syrup

• Pinch of cinnamon

For the maple-cashew cream:

• ¼ cup filtered water

• 2 tbsp cashew butter

• 1 tbsp maple syrup

• pinch of sea salt

• ¼ tsp vanilla

Method

In a large bowl, whisk together your eggs, applesauce, coconut oil, vanilla, maple syrup, almond butter and nut milk until very smooth. Add in your almond and tapioca flours, plus your baking powder, baking soda, salt, cinnamon and nutmeg. Gently stir to combine everything. You should have a quite thick but pourable mixture.

To make the apples, heat your coconut oil in a skillet and add the apple cubes. Cook for 5 minutes over medium heat until they are starting to soften, then add the maple syrup and cinnamon and cook for an additional 5-10 minutes or until the apples are soft and broken down.

To make the maple-cashew cream, simply combine all ingredients (you can do it by hand or in a blender) and mix/blend very well until smooth and creamy.

Heat your waffle iron. Pour batter by the 1/3 cup into the iron and cook according to the directions. Repeat with remaining batter.

Serve waffles topped with the sautéed apples, a drizzle of maple-cashew cream and granola, if desired.

Serves 4-6