Chewy Apple Waffles
Waffles have never been my favourite, in actual fact until I started making my own I didn’t really understand why people raved about them SO much.
I mean sure they’re crispy on the outside but that tends to be it, they’re kind of meh from there on out.
Oh how wrong I was my friends, oh how wrong indeed.
The inherent issue with pre-made waffles is that they are very superficial in terms of what they contain, when I say a crisp exterior is all I got from them that pretty much sums up the level of thought & ingenuity their creators have gone to. They are merely there to convey whatever toppings you choose to adorn them with to your mouth & that’s about it.
But that totally undervalues the potential of what a waffle can be as a thing. As the following recipe will hopefully show!
Key Facts
- Family Friendly
- Freezer Friendly
- High Protein, High Fibre, No Sugar
- Prep Ahead
Ingredients
- 1/2 cup apple purée
- 2 organic eggs
- 1/4 cup cassava flour or ground oats (blitz in a food processor to form a fine flour)
- 1 heaped tablespoon tapioca flour (or use ground almonds)
- 2 tablespoons milk of choice (I use Plenish cashew milk)
- 1/2 teaspoon bicarbonate of soda
- To Serve – extra apple purée, yoghurt, tahini or nut butter, berries, pomegranate, apple or banana slices + nuts & seeds.
Preparation
01
Preheat your waffle iron, I use a VonShef 3in1& find it brilliant.
02
Blend all the waffle ingredients to a smooth batter (if using oats rather than cassava flour then leave the batter to sit for 5-10 minutes before using, giving it a good mix at the end of that time) then spoon in 1/4 cup per waffle.
03
Cook for 7-8 mins & keep warm in a low oven whilst you repeat with the rest of the mix.
04
Serve with your toppings.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
