• Mealsbymiri

Cinnamon Apple Waffles

This vegan waffle recipe makes a fairly big batch (6-7 waffles) that you can easily cook ahead of time and reheat as you wish for lunch or breakfast, making it a super fun and tasty way to meal prep! You can of course also switch it up with different toppings throughout the week to keep it interesting.


Ingredients:

80g All purpose flour

120g wholemeal flour

140g banana

370g soy milk

25g sugar

2tsp baking powder

a pinch of salt

Cinnamon apple chunks:

2 Apple

1 tsp Cinnamon

4 tsp Sugar

A splash of water

1tbsp butter

A pinch of salt


Other toppings: Maple syrup

Coconut yoghurt

Granola


Method:

Add your wholemeal and all purpose flour, sugar, baking powder and salt to a bowl and whisk well to combine. Mash the banana and combine with the soy milk. Pour the wet into the dry and whisk to combine. Preheat your waffle iron and grease with some oil or plant based butter. Pour in about 1/6-1/7 of the mixture (the exact amount will depend on your waffle iron so just use as much as you think is right) and cook until there’s not as much steam coming out of the sides of the waffle maker, this means the waffle has cooked through. Remove the waffle and place on a cooling rack. Note:, if you find that the waffle is about to tear as you open the waffle maker, close it and cook for a few more minutes before you try again, as the issue is likely to be that your waffle is undercooked. Repeat the process until you run out of batter. Make the apple chunks by dicing your apple into cubes and adding to a saucepan or frying pan with the rest of the ingredients. Cook on medium heat until the apple chunks are tender and golden. Serve your waffles with the apple mix, maple syrup, coconut yoghurt and some granola. You can either enjoy them immediately or store the waffles in the fridge in an airtight container for up to a few days and reheat + top whenever you wish to eat them.



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