Autumn Waffles Recipe
By Lena's Vegan Living
🔪Prep Time: 10 mins
👩🍳Cook Time: 20 mins
1 1/3 cup plant-based milk I use oat milk, you may add little bit more if needed
1 tbsp apple cider vinegar
¼ cup coconut oil melted above the steam in double boiler
¼ cup raw coconut sugar or erythritol you may add more if you like
1 1/4 cup gluten free flour I use Bob’s Red Mill
¼ cup quinoa flakes
2 tbsp arrow root powder
1 1/2 tsp Baking powder
1 tsp pure vanilla extract
2 tsp cinnamon
½ tsp Himalayan pink salt
Grape seed oil or oil of your choice
2 small apples
½ cup Maple Syrup
1 tbsp lemon juice
¼ cup mix nuts & seeds crushed, could be walnuts, pecans, pumpkin seeds, sunflower seeds, almonds etc.
½ tsp apple pie spice
Pinch of Himalayan pink salt
1Add vinegar into milk with, stir well and let it sit for 10min to activate and the coconut oil with vanilla later.
2Blend all the dry ingredients in a separate bowl.
3When ready, combine all together by mixing gently until smooth and let it sit for 10min.
4Preheat your waffle maker to a medium setting and lightly brush with oil.
5Fill your waffle maker measuring cup (it depends what size do you have) and pour the batter in. You may spread it evenly all the way to the edges with spatula.
6After you receive signal, open the lid and check if they are ready. Again, it depends on your waffle maker. It is better to have the setting on medium if possible and cook them little bit longer longer.
7When ready, careful remove with plastic thongs and spatula and serve right away with caramelized apple and spiced maple syrup.
9Wash and dry your apples well.
10Cut the bottom and slice the rest evenly into thin slices.
11Blend the Maple syrup with lemon, apple pie spice and salt.
12Heat up the frying pan and pour the mixture in the middle.
13Bring to a boil then reduce the heat.
14Arrange all the slices, or as many you can fit on your pan and let it soak for minute or two on each side.
15When ready, arrange them on your waffles and sprinkle with nuts.
16Repeat until you have no slices left.
17Scoop the caramelized mixture into a sauce pitcher and pour on your waffles. If it get’s too thick, you may add teaspoon or two of maple syrup and stir well.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.