Start your day with a comforting, plant-based breakfast.
This gluten-free version isn't sugar-laden or filled with processed flavors; instead, its delicious richness comes from the accoutrements: the cinnamon-vanilla-nutmeg stewed apples and Classic Superfood Sakara Granola. Top with coconut yogurt instead of whipped cream, and seek out high quality maple syrup; when it comes straight from the source, it's packed with minerals, phytonutrients, and antioxidants. We're rewriting the rules on waffles for breakfast as a nutrient-dense, balanced breakfast...and it's your right to enjoy.
Ingredients:
Makes 2 large waffles
For the waffle:
- ½ cup almond flour
- 1 ¼ gluten-free flour (suggested: Bob Red Mills 1:1 flour or oat flour)
- 2 tablespoons flax seed
- 1 ½ teaspoon baking powder
- 1 cup plant-based milk
- 2 tablespoons maple syrup
- 3 tablespoons olive or coconut oil
- 1 teaspoon apple cider vinegar
- ½ tablespoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon cinnamon
For the stewed apples and granola:
- 1 large apple, diced
- ½ cup Sakara Classic Superfood Granola (or granola of choice—can substitute with 2 tablespoons almonds, 1 tablespoon goji berries, ¼ cup oats, 3 tablespoons coconut flakes)
- 2 teaspoons olive or coconut oil
- 2 tablespoons maple syrup
- Juice from ½ a lemon
- ¼ cup water, add more if needed
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Toppings:
- coconut yogurt of choice
Directions:
- Preheat waffle iron.
- In a small pot over low heat, add diced apples, granola, maple syrup, oil, lemon juice, water, spices, vanilla, and salt. Stir until the apples are well coated. Keep on low and stir occasionally, adding more water if needed to ensure the ingredients don't burn.
- After 5 minutes of cooking, check the apples and granola's consistency. They should be softened but not soggy and still have a bite to them. Once the apples are to your preferred taste and texture, remove from heat.
- In a medium bowl, combine flaxseeds with plant-based milk and set to the side.
- In a small bowl, combine the almond flour and gluten-free flour blend, baking powder, salt, and cinnamon and whisk gently until combined.
- In the bowl with the thickened milk and flax combination—add maple syrup, oil, vinegar, and vanilla and stir until well combined.
- Slowly add the dry flour mixture to the wet ingredients and stir gently until combined. The consistency will differ based on what flour you use. If it is too thick, add more milk a little at a time. If it is too thin, add flour a tablespoon at a time until the desired consistency is reached.
- Brush the waffle iron with coconut oil and add batter to the iron and cook according to the waffle iron instructions (suggested: cook for about 5 minutes total but this can differ based on the model of your waffle iron.) Cook until lightly golden.
- Top the waffle with stewed apples, granola, and coconut yogurt.
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