When I test a recipe and serve it to Michael for the first time, I have this anxious urge to ask him what he thinks about it RIGHT THEN. One time, I asked him before he had even taken a bite. Calm down, Beth. It is like a compulsion, and I have to resist the temptation to ask the following question until he’s at least halfway done eating.
“Is it ok?”
After almost 5 years of marriage, and 5 years of friendship/dating before that, I’ve come to understand one thing. Michael will never tell me exactly what he thinks right when I ask. He needs to consider it for a while and then let me know in his own very particular way. And sometimes, if I’ve really nailed it, I know – because he posts about it on Facebook. It’s only happened a few times, but I get ridiculously excited inside when it does happen. And friends, I am here to tell you, these apple pie waffles earned the ultimate honor of THE FACEBOOK STATUS. Here it is.
“I just had the most awesomely amazing and seasonally appropriate waffles ever. Carry on.”
It still makes me smile thinking about it.
And so, because apples are awesomely amazing and seasonally appropriate, it’s time to put them in and on and around waffles. Let’s do this.
Now, look. I know that there is no apple pie in these waffles. I’m not a moron (all of the time). But, what I do know is that within a couple of bites, Michael said, “you should call these Apple Pie Waffles.” And because my husband is a smart and wonderful human being, I did. Plus, I was already planning on it. They really do taste like apple pie and waffles got together and made some magic. STOP PICTURING IT. I know you are. Just stop it. It’s weird.
Ok, so these waffles are applelicious. They have apple cider in the batter. Then, more apple cider reduced down into a sticky syrup bathing even more apples. And finally, fresh apples as the crowning glory. Here’s a hanky for the drool hanging out of your mouth. You’re welcome.
First, start with the apple syrup topping. Get yourself some of the best fall apples you can find (I used McIntosh and Braeburn) and dice em’ up all pretty like. Then, pour 4 cups of apple cider and 1/2 cup of maple syrup over the apples in a wide shallow pan and bring the whole kit and kaboodle to a boil. Reduce the heat to medium-high and let the apple cider reduce down until it is syrupy and the apples are cooked down completely. It’ll look like something like this.
I mean, come on. That’s just some beautiful apple goodness right there. So while the syrup is syrup-ing, it’s time to make the waffle batter! So, go open a can of chickpeas.
I know, I know, it’s super weird. But recently, I have learned that there is a new egg replacer in town, and it’s been under our noses forever. It is the liquid that is in a can of beans, most commonly chickpeas or garbanzo beans. As it turns out, the liquid that remains after chickpeas have been cooked includes starches and proteins that have similar binding properties to eggs. You can even whip the liquid and add sweetener to make things like vegan macarons. I’m not even kidding. So many people are getting into this craze, there’s a Facebook group dedicated to the topic with close to 30,000 members (of which I am one). There will be more to come on this amazing stuff in future posts, but it’s time to move on with these waffles because I’m worried I might have lost you. Please, come baaaaaaaaaaaaaaaaack!
Anyway, if you mix chickpea liquid with ground flax, it’s like a SUPER EGG REPLACER. But if you don’t have chickpeas or just can’t quite come to grips with this new culinary discovery, use water. It’ll be ok. And the chickpeas left in the can? Try these. 🙂
The dry ingredients are super simple – a mix of whole wheat and all-purpose flour, coconut sugar or other unrefined sugar, cinnamon, baking powder, and salt. Easy peasy!
Then, you just add apple cider, non-dairy milk, vanilla, and that crazy super egg, and mix it up until it’s just combined. I like to use a danish dough hook for this, it’s one of the most indispensible tools in my kitchen.
The time has come. We need to assemble the waffles.
Top each waffle with a big spoonful of the apple syrup mixture and stack em’ up as high as you want. Drizzle some cinnamon cashew cream all over the top, if you like. It tastes like melted vanilla ice cream. So of course you should do it. Then top the whole thing with a few pieces of fresh diced apple. The trifecta is complete.
And then, fork to face.
After you have come out of your apple pie waffle coma (one of the only good kinds of comas), come back and tell me what you think of this here recipe! Or tag me on Instagram with a photo of your waffle creation. I’ll be happier than a McIntosh in a cider bath.
Get wafflin’! (could I BE any dorkier?)Print
Apple Pie Waffles are like fall came and kissed you smack on the lips. Apples are used three ways in this simple vegan waffle recipe. You’ll fall in love!
For the waffles
- 6 Tablespoons chickpea brine or water
- 2 Tablespoons ground flaxseed
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 teaspoon ground cinnamon
- 2 Tablespoons coconut sugar or other unrefined sugar
- 2 Tablespoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups non-dairy milk (or 3/4 cup non-dairy yogurt mixed with 1 cup water)
- 1 3/4 cup apple cider
- 1/2 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1–2 in apples (diced and soaked salted water)
For the apple syrup topping
- 4 apples of your choice (diced)
- 3–4 cups apple cider
- 1/2 cup maple syrup
For the cashew cinnamon cream
- 1 cup raw cashews (see note for prep tips)
- 1 cup water
- 1/2 teaspoon cinnamon
- 2 Tablespoons maple syrup
- 1/2 teaspoon vanilla extract
For the apple syrup
- In a wide, shallow pan, add the apples, cider, and maple syrup and bring to a boil over high heat. Reduce the heat slightly to medium-high and cook until the cider has reduced into a thin syrup, 15-20 minutes.
- Turn off the heat and let cool.
For the waffles
- Preheat your waffle iron. I use this waffle iron over medium heat on my gas stovetop.
- Mix the chickpea liquid (or water) and ground flaxseed together in a small bowl and set aside.
- In a large bowl, mix the dry ingredients together with a whisk or danish dough hook.
- In a small/medium bowl, mix the liquid ingredients together along with the ground flax mixture.
- Add the liquid ingredients to the dry ingredients and stir until just combined. Try not to overmix.
- Add the batter to your waffle iron and cook until golden and crispy on the edges. This will vary by waffler so follow the manufacturers’s instructions and/or your own experience.
- Drain the diced apples and set aside for topping.
For the Cinnamon Cashew Cream
- Add the ingredients to a blender and blend on the highest speed until smooth. If you do not have a high-speed blender, see the notes for tips on how to prepare the cashews for smoother results.
- Assemble the waffles with layers of apple syrup topping and cinnamon cashew cream (if desired). Top with a few pieces of fresh diced apple and devour!
*If you do not have a high-speed blender, you can still get smooth cashew cream. If you have time or remember to plan ahead (congrats!), soak the cashews in water for at least 2 hours (up to 8 is great), drain, and then proceed with the recipe. For a quicker route, boil the cashews in water for 15 minutes, drain, and then proceed with the recipe.