October’s here! That means Thanksgiving dinners and autumn harvest recipes. Pumpkin spice lattes have hit the coffee shops, but let us not forget all the other delicious foods that are in season this time of year. Yes – Apples! For those who gave oatmeal a chance, but just aren’t a big fan of the gummy texture, try this recipe and give oats another go. This satisfying breakfast waffle is an alternative way to get hearty fibre-filled oats in, seasoned with fall’s crisp flavours of sweet apple and maple. Can’t get more Canadian than this!
Apple Spice Breakfast Waffle
Makes 2 (4 waffle squares each) servings.
Preparation Time: 10 minutes.
Cook Time: 5 minutes.
- 1 cup oat flour (make your own oat flour by blitzing up quick oats in a food processor)
- 1/4 cup whole wheat flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp all spice
- 2 Tbsp maple sugar
- 1.5 tsp baking soda
- 1 apple, grated with skin (or 250mL apple sauce)
Tip: apple sauce can often be used as a fat replacement for baking in cookies, muffins and loafs. It’s a great way to add natural sweetened flavour and moisture. If apple sauce isn’t something you have in your pantry, an older apple that you aren’t feeling as up to eating right off the core works wonderfully. It’s also a great way to reduce food waste in your home.
- 1 apple, chopped
- 2 Tbsp Greek yogurt
- 2 Tbsp oil
- 2 eggs
- Combine dry ingredients in a large bowl.
- In a separate bowl, whisk eggs and add yogurt, oil and apple sauce.
- Mix wet ingredients into dry ingredients until well combined. Add in half the chopped apple chunks.
- Heat waffle pan for 1 minute and brush with oil as needed to prevent sticking. Pour batter into pan and cook each side for 1-2 minutes on medium heat until golden.
- 1 apple, chopped
- 1 Tbsp butter
- 1/4 tsp cinnamon
- In a separate pan, heat butter and brown one chopped apple with a hint of cinnamon. Stir every 30 seconds until golden brown, approximately 2-3 minutes.
Per 1 (4 Waffle Squares) Serving
Calories: 475 kcal
Fat: 23 g
Carbohydrates: 65 g
Fiber: 8 g
(Net Carbohydrate: 65 g – 8 g = 57 g)
Protein: 20 g