Skip to main content

Apple Cinnamon Waffles


At almost half way though the year of no repeat meals and I am finding myself still enjoying the challenge.  But with that, life is life and life doesn't always flow the same.  A new meal post was missed yesterday, again.  It happens.  Leftovers, friends with dinner, late nights at work.  Life.  To make up for the missing new meal yesterday two new meal were made today.  First with breakfast, then with dinner. 

Last month, five new waffles recipes were made.  Some of those have been made again, some scratched all together.  Needing a new waffle recipe to add to the collection of flavors tried (hashbrown, zucchini), apples were chosen today.

Not having ever placed whole bits of fresh fruits in the waffle maker, I steered away from apple chunks to applesauce.  Loving the flavor of apple cinnamon instant oatmeal, I combined the following two recipes Homemade Apple Cinnamon Waffles and Vegan Apple Cinnamon Waffles in an attempt to recreate this childhood favorite breakfast, but in waffle form.

Modifications Made:
Based upon experience waffle making from a box, one cup of any flour will not produce enough waffle for this table.  Even when served with eggs.  The modifications below were doubled.  I mostly followed the non vegan waffle options but used the vegan alternatives as necessary.

Dry Mix: One cup oatmeal flour, half teaspoon salt, one teaspoon cinnamon, two teaspoons baking powder, one tablespoon maple syrup.

Wet Mix: Two eggs, one cup unsweetened vanilla soy milk, four tablespoons butter, quarter cup applesauce.

Combine: The dry mix was stirred into the wet mix until very well incorporated.  If the batter looked dry additional applesauce was added until the proper consistency was reached.  The batter then sat for 15 minutes to allow the oat flour to soften.  One additional stir was done before baking.

Scaled for Likability: Great
Oh so yummy.  Very crunchy outside, soft moist insides.  They were the best waffles ever.  When they are made again, the flour ratio will be slightly altered.  For the one cup flour, the ratio will be  three quarters oat flour and one quarter white flour.  Hopefully with this addition of white flour, the waffles will be a little more airy and not so dense.

The omitted dark brown sugar from the vegan waffles will be included in the next batch at about two tablespoons or sweetened soy milk will be used instead of plain.  With this sugar, no additional sugary toppings will be needed making these the perfect to go waffles.  If planning ahead for to-go waffles, two to three tablespoons of ground flaxseed would also be included in the batter.  What a plan: make extra, pop them in the freezer, toast when needed, and out the door.  Oatmeal, apples, flaxseed, all good things to carry you through the morning.
Labels:

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t
Read more

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi
Read more

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa
Read more