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Sunday, November 23, 2014

Apple-Cinnamon Waffle for One

You know the old adage “an apple a day keeps the doctor away?” Well, this recipe can keep the blues away too (unless you mean the music. This recipe cannot stop the music). It’s quick and easy and can make any morning feel like a celebration.

1 ½  teaspoon ground flaxseeds
1 ½ teaspoon water
5 TBLSP plus 1 teaspoon all-purpose flour
A pinch of baking powder
1 teaspoon agave nectar
4 ½ TBLSP non-dairy milk (I like almond milk)
2 teaspoons canola oil
1 teaspoon vegan butter (I like Earth Balance), room temperature
A dash of cinnamon
A slosh of vanilla extract
4 TBLSP grated, peeled apple (I like grannysmith, but use what you like), about ½ an apple
1 ½ TBLSP chopped walnuts (or the nut of your choice)
  1. In a small bowl, whip the flaxseeds and water until it’s frothy.
  2. In another bowl, a larger one, like a cereal bowl, mix together the flour, baking powder, agave, non-dairy milk, canola oil, vegan butter, cinnamon, vanilla extract, and the frothy flax seeds.
  3. Fold in the apple and nuts, and set the batter aside while the waffle-maker heats up.
  4. Lubricate your hot waffle iron—I use baking spray, but my mom used to grease the plates with oil after she washed them so they were already lubricated. I don’t use mine often enough to leave it lubed, but you do whatever suits you.
  5. Add the waffle mixture to the center of the hot waffle plate and spread it evenly around with the back of your mixing spoon. Close the waffle-iron and try to leave it closed until the light goes on again. I know it’s hard. But try to be patient. Once it has begun to cook, you can peek a bit without making a mess. It’s done when it’s golden brown.
  6. Serve with sliced apple, a sprinkle of ground ginger, and maple syrup. Yummy!

  • Toss in some crystalized ginger that’s been all chopped up when you toss in the grated apple.
  • Use maple syrup instead of agave nectar.
  • Top with vegan cream cheese and orange marmalade, apple butter, fig jam, or your favorite preserves. 

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