buttermilk cheddar waffles with sauteed apples and savory syrup Recipe
My waffle iron yielded 7 six-inch crispy waffles.
Waffle Ingredients
- 1 1/2 cups light spelt flour
- 1 cup whole wheat pastry flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp fine sea salt
- 2 cups plain, unsweetened almond milk (or other non-dairy milk of choice; just be sure it isn't flavored or sweetened)
- 2 tsp apple cider vinegar
- 1/4 cup canola oil
- 1 1/2 cups shredded Teese Vegan Cheddar Cheese
- Preheat your waffle iron.
- In a large bowl, stir together flours, baking powder, baking soda, and salt.
- In a glass measuring cup, combine the almond milk and apple cider vinegar. Stir and set aside for about 5 minutes to curdle.
- Add the oil to the almond milk mixture.
- Combine wet and dry ingredients and stir gently.
- Add in shredded cheese and stir to combine, but don't over mix.
- Add batter to your waffle iron and cook according to manufacturer's instructions. I used a 1/2 cup of batter per waffle in my waffle iron, just as a reference.
- While your waffles are cooking:
- Core and thinly slice one large apple (don't peel it!!). Place a skillet over medium heat and add just enough water to cover the bottom of the skillet. Add your apple slices and saute them until they are tender but still a bit crisp too, 5-8 minutes depending on the size of your apple. Remove from heat and set aside.
- In a small saucepan add 3/4 to 1 cup pure maple syrup and 1/4 teaspoon dried thyme. You can add more or less thyme depending on your tastes (and how much TIME you have… Hahaaaa!). The thyme really complements the apples and the sweetness of the syrup, I promise!!! Bring the contents of the saucepan to a low boil and then reduce the heat and simmer gently for a few minutes. Make sure to stir, stir, stir!! Remove from heat and set aside until the waffles are done.
Take a few waffles and put them on a plate. Top with sauteed apples, drizzle with savory syrup, and eat! Yeah!
