Another Big Boy Breakfast: My Sweet Side — Cashew Butter Apple Waffles
I have a savory side and a sweet side and today the sweet side won. These cashew butter apple waffles are thick, crispy on the outside, tender in the middle, and loaded with warm spiced apple that makes the whole kitchen smell like fall even if it's the middle of spring.
The cashew butter gets mixed right into the batter which gives these waffles a richness and depth that you just don't get from a standard recipe. Paired with sautéed cinnamon apples on top it's the kind of breakfast that makes you want to sit down and actually enjoy your morning instead of eating over the sink.
Ingredients
For the waffles:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cups unsweetened almond milk
3 tablespoons cashew butter
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
For the cinnamon apples:
2 apples, peeled and thinly sliced
1 tablespoon coconut oil
1 tablespoon maple syrup
1/2 teaspoon cinnamon
Pinch of nutmeg
Instructions
Preheat your waffle iron and lightly grease it with coconut oil.
In a large bowl whisk together flour, baking powder, sugar, cinnamon, and salt.
In a separate bowl whisk together almond milk, cashew butter, melted coconut oil, and vanilla until smooth.
Pour the wet ingredients into the dry and stir until just combined. A few lumps are fine.
Cook waffles according to your waffle iron instructions until golden and crispy.
While waffles cook, heat coconut oil in a small skillet over medium heat. Add apple slices, maple syrup, cinnamon, and nutmeg. Cook for 5–6 minutes until apples are soft and caramelized.
Top waffles with the warm cinnamon apples and an extra drizzle of maple syrup if you're feeling it.
Don't rush the apples. Low and slow is what gets them jammy and golden instead of just cooked. That's the difference between good waffles and great waffles.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.
The cashew butter gets mixed right into the batter which gives these waffles a richness and depth that you just don't get from a standard recipe. Paired with sautéed cinnamon apples on top it's the kind of breakfast that makes you want to sit down and actually enjoy your morning instead of eating over the sink.
Ingredients
For the waffles:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cups unsweetened almond milk
3 tablespoons cashew butter
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
For the cinnamon apples:
2 apples, peeled and thinly sliced
1 tablespoon coconut oil
1 tablespoon maple syrup
1/2 teaspoon cinnamon
Pinch of nutmeg
Instructions
Preheat your waffle iron and lightly grease it with coconut oil.
In a large bowl whisk together flour, baking powder, sugar, cinnamon, and salt.
In a separate bowl whisk together almond milk, cashew butter, melted coconut oil, and vanilla until smooth.
Pour the wet ingredients into the dry and stir until just combined. A few lumps are fine.
Cook waffles according to your waffle iron instructions until golden and crispy.
While waffles cook, heat coconut oil in a small skillet over medium heat. Add apple slices, maple syrup, cinnamon, and nutmeg. Cook for 5–6 minutes until apples are soft and caramelized.
Top waffles with the warm cinnamon apples and an extra drizzle of maple syrup if you're feeling it.
Don't rush the apples. Low and slow is what gets them jammy and golden instead of just cooked. That's the difference between good waffles and great waffles.
Hungry for more plant-based inspiration? Head back to Vegan Good Eats for more creative vegan recipes straight from the kitchen.