Scrummy Cinnamon Apple Waffles

These waffles are versatile and can be enjoyed any time of year with seasonal fruits, or as my husband loves a savory version: topped with sautéed mushrooms, Padron peppers, green onions and a fried egg. Extra waffles make great sandwich bread too. I often leave out the coconut sugar and you’d never notice when you top with naturally sweet fruit. Hope you enjoy these for your next weekend breakfast or brunch.  

Makes: 6 waffles 

1/3 cup (70g) melted coconut oil 

1 ½ cups (355ml) plant milk of choice 

2 eggs, separated 

2 cups (250g) buckwheat flour 

Pinch of salt 

4 teaspoons baking powder 

2 Tablespoons coconut sugar 

1 teaspoon vanilla 

2 teaspoons fresh lemon juice (optional)  

For the Cinnamon Apples: 

½ (125ml) cup water 

1 large apple  

½ teaspoon cinnamon 

Method: 

1. In a small saucepan, gently melt the coconut oil and set aside to slightly cool.  

1. Measure the plant milk in a liquid measuring jug. Set aside.  

1. In a very clean, large mixing bowl separate the yolks from the whites. Leave the egg whites in the bowl. Set the egg yolks aside and drop into the plant milk liquid measuring jug.  

1. Using an electric mixer beat the egg whites until stiff peaks form (when beaters are lifted, and the peaks of the egg whites do not tip over). Set aside. 

1. In a second large bowl, measure the flour, salt, baking powder and coconut sugar. Pour in the plant milk and egg yolks, vanilla and lemon juice and mix on medium speed until combined.  

1. Fold the egg whites into the batter. Batter will be quite thick, but that’s ok.  

1. Spoon ladleful onto waffle iron and cook as directed. 

1. Keep warm in a low oven (200F/100C) until finished cooking all the waffles. 

1. Serve warm with dribbles of maple syrup and warm cinnamon apples.  

To prepare the apples: 

1. Slice the apples in ¼” (6mm) slices. Ok to leave skin on for color.  

1. Heat a large frying pan on medium heat.  

1. Add the water and cinnamon to the frying pan. 

1. Lay apples down in a single layer and cook until soft approximately 10 minutes, turning half-way with tongs. **Add a Tablespoon of water if the pan gets too dry and reduce the heat.  

1. Serve warm slices on top of warm waffles with a dollop of canned coconut milk fat if desired.