Today, it is Autumn and the hills are breathtaking in their Autumnal finery. Gold, red, copper and brown leaves are everywhere. It brings out the kid in me, all I want to do is jump and roll. And it's apple season what's more so what better way to celebrate than with Spiced Apple Pie Waffles.
I've never been much of a waffle-eater. We are more pancake people in Australia. And fritters. We are big on fritters. Recently, however, I bought a waffle iron and I am officially a convert. Crispy on the outside, soft on the inside and drizzled with maple. What is not to love? Well, you do have to buy a waffle iron if you don't have one already and me thinks that might include most Australian families (or have I been living in a waffle-free bubble on my own?). However, waffle irons are pretty cheap and the waffle itself is seriously versatile.
While these spiced apple pie waffles are inspired by Autumn, they would work all year round; the same way ice-cream works at night in the dead of Winter. I don't understand the science, I just know it works. Ice-cream is chemically proven to take the chill out of Winter. This is especially true if the ice-cream is served with chocolate sauce. True story.
If you were inclined, and I would be, spiced apple pie waffles would be wonderful in colder months with a spoon of just-cooked spiced apples or perhaps a drizzle of my 3-ingredient vegan caramel sauce. If you can't do a nut caramel I also have a vegan caramel sauce recipe 3-ways you are going to love!
Today however, I simply sliced delicious and crunchy Red Gala apples and scattered them over the top. I love the crunch and slightly acidic sweetness the apples add. While everything is tastier in-season, this recipe doesn't call for apples to be in their prime. I use apple sauce in the waffle batter and apple juice in the syrup.
Have I mentioned the syrup? No? The syrup is compulsory. The waffles have a hint of spice but the syrup...the syrup is where the "pie" comes together. Cinnamon, apple juice and a tiny pinch of ginger warmed together with maple. I serve mine with coconut ice-cream and fight the dog to lick to the plate. Another true story. Enjoy, x.
- waffle iron
- ¼ cup maple syrup
- ½ cup apple juice
- 1 tablespoon ground cinnamon
- ⅛ teaspoon ground ginger
- 1½ cups all purpose flour
- ½ cup rolled oats
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 ½ cup dairy-free milk
- 3 tablespoon melted butter or vegetable oil
- 1 teaspoon vanilla extract
- 1 large apple cored and cubed
- 3 tablespoon brown sugar
- Apple slices
- Chopped pecans optional or toasted coconut to serve (optional)
- Turn on the waffle iron to heat.
- In a small saucepan, combine syrup ingredients and gently heat for around 3 minutes. Remove and set aside.
- Combine flour, baking soda and powder, cinnamon and salt in a mixing bowl.
- To a blender, add the wet ingredients and blend until combined.
- Add the wet ingredients to the dry and fold until just combined. Don't overwork the batter. Less is more.
- Allow the batter to sit for 5 minutes.
- Turn the oven on to a low heat.
- Spoon the batter in to the waffle iron in batches and cook for approximately 5 - 7 minutes or until the waffles are slightly crispy.
- Keep the waffles warm in the oven while you finish cooking all the batter.
- Serve with a good drizzle of spiced maple, nice-cream and sliced apple. Sprinkle with nuts and/or coconut if desired.