Diwali season is in full swing and I’m really not getting much breathing time as I am busy with all the orders! But my daughter’s here from college for a couple of weeks and I’m determined to spend as much time as possible with her. So grateful for all the good things, that right now, shortage of time doesn’t seem to be an encumbrance.
And so I’m here with a short and sweet post because these Apple Cinnamon Waffles must be shared!
Waffles are one of the most popular breakfasts with my kids, next to pancakes. I like to make a whole batch of these and freeze them. All we need do is pop the frozen waffle in the toaster and presto, hot crunchy- edged waffle is ready for them even on a school morning!
With apples galore in the market, I’m trying to use them wherever I can, apart from eating them as is. So, of course, they had to go in the waffle batter. I kept the batter quite thick and vegan and yet we got lovely fluffy waffles, with a crisp exterior, full of cinnamon apple flavor. I topped these beauties with thick, maple cinnamon coconut cream and sautéed cinnamon apples…I’m telling you it was sublime!
- This recipe uses buckwheat, but feel free to use any other flour you like.
- I added a little bit of maple syrup to the batter. You can easily substitute it with honey, sugar or maybe even a banana.
- I used 2 medium-sized apples here. You could certainly use more to get a stronger apple flavor. I think, next time I would do that.
- Greek yogurt instead of coconut cream would be fabulous too as a topping.
- I added chocolate chips to some of the batter..thats entirely optional, not in my house though! 🙂
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Apple Cinnamon Buckwheat Waffles
- 2 cups Buckwheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 1/4 tsp salt
- 400 ml Coconut milk Or any other milk of your choice
- 2 Tbsp Maple syrup/honey
- 2 Apples, coarsely chopped
- 4 Tbsp oil Coconut oil or any other vegetable oil
- Extra oil for greasing the waffle iron
- 2 Apples, diced
- 2 tsp Coconut oil or butter
- 1/2 tsp cinnamon powder
- 2 tbsp Walnuts, coarsely chopped
- 1/2 cup Coconut cream, chilled Chill the coconut cream can and use only the cream on top.
- 1 Tbsp Maple syrup
- 1/2 tsp cinnamon powder
- Preheat your waffle iron.
- Combine buckwheat flour, baking soda, baking powder, cinnamon powder and salt in a large bowl.
- Add the apples, oil, maple syrup and coconut milk in a blender and blend until smooth.
- Pour over the dry ingredients and mix well. You are looking for a smooth thick batter.
- Grease the waffle iron and drop 1/4 cup of batter in each cavity. Cook until golden and crisp. Repeat till all the batter gets used up.
- Heat coconut oil in a pan and add the diced apples. Stir well for a couple minutes. Add the cinnamon powder and walnuts and cook for a further 3-4 minutes until the apples are golden and just slightly softened, yet crisp.
- Simply whisk together the chilled cream, maple syrup and cinnamon powder.