It’s been ages since I’ve made waffles for breakfast. Ever since the start of summer, I’ve pretty much had a smoothie in the morning. Quick, cool, refreshing, healthy, delicious. Bam. Everything I want out of breakfast when the temperature is going up to some ungodly number in the afternoon. That’s all changing as the weather is starting to transition to fall. It’s cool in the mornings, breezy during the day, and quite pleasant. I know there are still going to be a few 90+ days before fall really hits, however my body is obviously telling me it’s time put smoothies on a back burner to warmer, heartier fair in the morning. Enter these waffles.
I’ve been craving waffles ever since the first 70 degree day a week or so ago, and knew that this long weekend would be the perfect time to indulge. The real trouble became what kind should I make!? Lucky for me I had my answer built in because I went apple picking the day before and there is no way I could avoid making some sort of apple something with 7 pounds of fresh picked fruit staring me in the face. With apples in mind, I made the base of these waffles buckwheat giving them a rich, nutty flavor complimented by added almond butter and cinnamon to the batter. The topping is a warm saute of apples, cinnamon, and maple syrup. With a sprinkling of roasted walnuts these waffles are truly out of this world! Naturally gluten-free, oil-free, dairy-free, and egg-free, you can eat these bad boys guilt-free and welcome fall in a delicious fashion 🙂
Buckwheat Almond Butter Waffles with Cinnamon Apple Compote
These grain-free, gluten-free, dairy-free, oil-free waffles will fill your house with an amazing fall aroma of cinnamon sugar apples while filling your belly with a bunch of happiness!
yield: 4-5 large waffles, depending on your waffle iron
Buckwheat Almond Butter Waffles:
1 cup buckwheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 1/4 cup almond milk + 1 tsp apple cider vinegar – room temperature
1 Tbsp ground flax seed + 3 Tbsp water
1/4 cup almond butter, melted
1 Tbsp maple syrup
1/2 tsp vanilla
extra oil or spray for the waffle iron
1 recipe cinnamon apple compote (recipe follows)
handful roasted walnuts (optional)
*To make these nut free, use any seed butter of your choice (or replace with oil) and a non-dairy nut-free milk such as coconut milk
- Whisk the ground flax seed with 3 Tbsp water. In a separate bowl, stir the vinegar in with the almond milk. Allow both to set for 5-10 minutes.
- Whisk the flour, baking powder and soda, salt, and cinnamon in a bowl. In a separate bowl, whisk together the milk, flax mixture, almond butter, maple syrup, and 1/2 tsp vanilla.
- Slowly add the dry mixture to the wet mixture, mixing until just combined. Do not over mix! Let the batter sit for 10 minutes before making the waffles.
- Cook according to your waffle maker.
Cinnamon Apple Compote
2 large apples diced, any variety (about 2 1/2 cups diced apple)
1 Tbsp coconut oil
1 Tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/4 cup water
Heat the oil in a non-stick pan and add the apple slices and cinnamon. Saute for a minute or two on medium then turn down to low. Add 1/2 the water, vanilla extract, and maple syrup. Stir and cook with a lid on, stirring every few minutes. After 5 minutes, check the apples and add more water if necessary, one tablespoon at a time, until apples are fork tender. Serve warm.