2Tablespoonscoconut sugar or other unrefined sugar
1 3/4cupsnon-dairy milk (or 3/4 cup non-dairy yogurt mixed with 1 cup water)
1 3/4cupapple cider
1/2cupcoconut oil (melted)
1-2inapples (diced and soaked salted water)
For the apple syrup topping
4apples of your choice (diced)
For the cashew cinnamon cream
1cupraw cashews (see note for prep tips)
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 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.