Remember those Apple Butter Cookies I made a while back? Well, I had a half a jar of apple butter hanging about the ‘fridge, causing me a lot of stress and anxiety about what I was going to do with it. More cookies? Throw it into a smoothie? Let it get moldy and then have a valid reason to compost it? Since Sunday was coming up (and Sunday is the anything-but-the-usual-bowl-of-oatmeal day), I thought it might make a nice addition to a stack of toasty waffles. The apple butter provides the flavor, the sweetness and the fat substitute and – it makes the waffles get a little caramelized around the edges.
Get my easy, quick, and sugar-free Apple Butter recipe here.Print
- 2 1/2 cups whole wheat pastry flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon powdered stevia, optional
- 1/2 teaspoon salt
- 3 Tbsp. egg replacer (I use Bob’s) + 9 tablespoons water (whisk together until thick, set aside for a few minutes)
- 1 cup non-dairy milk
- 1 cup “buttermilk”
- 1 cup unsweetened apple butter
- Preheat your oven to 200-degrees F, put your plates inside to get warm and fire up the waffle iron.
- In a large bowl, whisk together the flour, baking powder, baking soda, stevia and salt. In a medium-sized bowl, whisk together the egg replacer, milk, buttermilk and apple butter.
- Let batter sit for about 15 minutes.
- Lightly spritz waffle iron with cooking oil. Pour batter onto iron so that it almost reaches the edges. Close and cook for about 4 minutes. Gently remove and place directly on rack in preheated oven. Continue with remaining batter.
- Serve with your favorite waffle toppings.
- Number of waffles will depend on the size/shape of your waffle iron.
- I recommend my easy, sugar-free Apple Butter for these waffles. Recipe link is in post.