For some reason I woke up this morning and had a taste for apple waffles. Best idea evah!
Now I have breakfast for the week already worked out – love meal prep Sunday.
Making my plate sweet and savory was also the best idea. I have the apple strawberry sauce in the recipe card below.
- 1 cup flour
- 1.5 cups quick oats, dry
- 1/2 teaspoon salt
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 cup unsweetened cashew milk (any milk works)
- 1 tablespoon vinegar
- 1 egg
- 1 apple, shredded
- 1 teaspoon vanilla
Mix the cashew milk and vinegar together and let stand five minutes.
In a food processor, mix the flour, oats, salt, cornstarch, baking powder and sugar. Pulse until flour consistency. Put in bowl.
Add apple to food processor and shred. Add to flour mixture. Add the cashew/vinegar mixture to food processor, add egg and vanilla, pulse until combined. Add to flour/apple mixture and mix just until combined.
Let sit 15 minutes. Heat waffle iron. Using a 1/2 cup measure, cook waffle according to your manufacturer instructions – I cooked mine for about 4-5 minutes. Store in a ziplock bag for a quick and easy breakfast.
I added an egg that I pan fried in avocado oil spray and 14 grams of cheddar cheese. I also made a zero point apple pie and strawberry filling. One apple diced, then mix 1/2 cup of water mixed with 1 teaspoon cornstarch, 1 teaspoon cinnamon and 1 teaspoon no calorie sweetener. Cook on medium heat and stir until thickened, about 3 minutes. Toss in two tablespoons of diced strawberries after cooking.
The waffles by themselves are 2 points on #teampurple and 4 points on #teamblue and #teamgreen.
Because I used oats for most of the flour, the batter is a bit thicker than normal waffle batter. It’s all good though, because these almost take like an oatmeal cookie waffle. They also kind of remind me of my carrot cake waffles.
Do you tend to eat more sweet or more savory breakfasts?