Waffles are right up there with pancakes and French Toast for special occasion breakfasts. While day to day, whole grain porridge and cooked veggies are the best away to begin your day, waffles surely do make a Sunday special.
Makes 3-4 servings
1 ½ cups sprouted whole wheat flour or whole wheat pastry flour
½ cup semolina flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 cup apple juice
3/4 cup unsweetened organic almond or soy milk
1/3 cup unsweetened applesauce
2 tablespoons avocado oil
4 tablespoons brown rice syrup
1 teaspoon pure vanilla extract
2 ripe red pears or Granny Smith apples, halved, seeded, diced
½ cup brown rice syrup
Grated zest of ½ lemon
Pinch sea salt
Lightly oil a waffle iron, even if it’s a non-stick. Preheat waffle iron.
Whisk together flours, baking powder and soda, salt and spices. Whisk together juice, milk, applesauce, oil, syrup and vanilla until well combined. Mix wet ingredients into the dry until a thick batter forms. Cover and set aside while preparing the sauce.
Place sauce ingredients in a small saucepan over medium heat and bring to a boil. Reduce heat and cook, stirring occasionally, until fruit is quite soft. Keep sauce on very low heat while preparing the waffles.
Spoon batter into waffle iron, filling completely. Close the iron and cook until the waffles rise a bit and release from the iron. Transfer cooked waffles to a parchment-lined baking sheet and hold them in a warm oven while preparing the balance, so everything is warm when you serve.