Cinnamon Apple Waffles
Hello & Happy Wednesday!!
As of the past few weeks, I’m just breaking into the world of waffles. (I know, I’m a little late to the party gosh! lol)
As a New Yorker though, I have to look at everything as a space investment.. especially appliances that take up a large portion of the kitchen. So I procrastinated for the longest time, for perhaps 6 year and until I finally broke down and purchased my first waffle maker!
There are pros and cons to making waffles, they tend to be dryer in my opinion, easier, faster to cook compared to pancakes unless you have huge flat top and cook cook multiple pancakes at once like an iron chef/boss.
I find that vegan waffles have to incorporate some fruit or topping to really appeal to me versus a pancake that can actually be good with just some syrup. (deep thoughts)
Needless to say, its fallish weather still in the NYC, which FYI: is completely odd because its usually freezing, and sometimes even snowing by this time, or even before this time lol #truestory
When I think of fall, I think of cinnamon apples, when I think of apples, I’ll now think of Vegan Cinnamon Apple Waffles with Homemade Caramel Sauce..
Why, ..because um hello YUM lol.
Basically, you need to get it together and try this fab recipe!
Why this recipe rocks:
Versatile – can use the apples or caramel sauce later!
Great for kids
Candied pecans (hollla)
- 1 cup coconut sugar
- 1/2 can coconut (cream only)
- 1 cup apple cider
- 2 Tbsp vegan butter
- 1 tsp. vanilla
- 1 tsp cinnamon
- 1-3 tbsp arrowroot or corn starch (arrowroot is stronger)
- 2 cups flour
- 1 Tbs baking powder
- 1-2 Tbs coconut sugar
- 1/2 tsp. sea salt
- 1 cup almond or coconut milk
- 1/2 cup apple cider
- 2 tsp cinnamon
- 2 tsp pumpkin seasoning
- 1/3 cup coconut oil
- 1 tsp. vanilla extract
- 1/2 cup pecans
- 2-3 tbsp coconut oil or butter
- 4 tbsp coconut sugar
- 2 tbsp butter
- 2 tsp cinnamon
- 1 tsp pumpkin spice
- 3 tbsp palm sugar
- In a medium saucepan add the apple cider and boil until reduced to 1/2 to 1/3 a cup. (film will show, its ok!)
- Once reduced add the coconut sugar, vanilla extract, cinnamon, and continue to whisk until just combined. Add the arrowroot, and bring to a boil over medium high heat, continue to whisk. The mixture should begin to thicken and turn a deep amber color. Cook for 3-4 minutes until thickened.
- Remove from heat and slowly whisk in coconut cream a little at a time. ( A little at a time or it will boil over) Then add the butter, vanilla and a pinch of salt. Return to heat and stir until smooth. Remove from heat and let cool until it's thick enough to coat the surface of a spoon. Sauce should thicken a little bit more as it sits.
- Mix all the dry ingredients. Mix all the wet. pour the wet into dry and mix to combine. Don't over mix.Once Waffle Iron is ready pour 1/3 cup mixture onto the griddle over medium heat and cover. Let it cook for 3 minutes and remove and place on a cooling rack as this will ensure they stay crispy.
- Wash, slice, 2-3 granny smith apples and top with pumpkin seasoning, butter, cinnamon, palm sugar, and cook for 10-15 minutes until soft.
- Use the same pan as apples and cook pecans over medium heat throw the oil/butter and palm sugar in the pan, combine, once melted add pecans and cook for an additional 5-7 minutes, then set aside to cool and harden a smidge - baking is also an option instead of the stove if you prefer