Gluten free and sugar free deliciousness. Oatmeal and cornflour make up the bulk of these tasty waffles. Honey and xylitol add sweetness to the batter and the yummy apple pie topping. The apple pie topping is further topped with maple syrup sweetened Greek yogurt. Super good. The recipe doubles well and the waffles can also be frozen and popped in the toaster for a quick, before school breakfast. Make the batter the night before to make for a quick easy breakfast.
Humble ingredients. Nothing fancy. Great for breakfast, brunch, lunch, dinner, or snack time.
Mix the oats, cornstarch, xylitol(learn more about xylitol here) or sugar, baking soda, baking powder, salt, buttermilk, eggs oil and vanilla in a blender. Blend on high for 1-2 minutes. The batter will be thin. Let the batter sit for 1-2 hours, the oats will absorb the liquid and the batter will become thickened. You can make this the night before. Put the blender in the fridge if you leave it sit for longer than 2 hours.
While the batter sits, make the apple pie filling. Roughly chop four apples, any kind will do. In a medium sauce pan combine the apples, water, honey, cinnamon, and nutmeg. Bring to a boil, cover and reduce heat to low. Let simmer for 20-30 minutes or until the apples are softened but not falling apart.
Combine one teaspoon of cornstarch with two tablespoons of water. Stir until the cornstarch is mixed with the water. Add the cornstarch mixture one teaspoon at a time to the apples. Stir mixture well and let it cook for a few minutes. Keep adding the cornstarch mixture to the apples until the desired consistency is achieved. The apple mixture should resemble apple pie filling.
Make the yogurt topping for the apple pie topping. Combine 1 cup plain Greek yogurt with 2 tablespoons of maple syrup and 1/2 teaspoon of vanilla. Stir well to combine. Place mixture in the fridge until you are ready to serve.
The oats have absorbed the buttermilk. The mixture has thickened.
Follow the manufactures guidelines for your waffle maker. I have used about 1/4 cup of batter per waffle
The waffles are light and very tender. Remove the waffles from the waffle maker to a warm platter. The waffles will become firmer and crispy as they cool.
This recipe makes about 10-12 waffles. The recipe doubles very well and the waffles can be frozen and reheated.
Top the waffles with the apple pie mixture and the yogurt.
Almost like apple pie and ice-cream
Oatmeal Apple Pie Waffles
Waffle Batter
(this mixture needs to sit for a minimum of one hour up to overnight)
1 cup large flake oatmeal
1/4 cup cornstarch
1 1/2 tablespoons xylitol or sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
2 eggs
1/4 cup canola oil
1 teaspoon vanilla
Combine all ingredients into a blender jar. Blend ingredients for 1-2 minutes or until the oats are pureed well. Let the mixture sit at room temperature 1-2 hours or in the refrigerator up to overnight.
Apple Pie Topping
(while the batter is sitting make the topping)
4 apples (any kind will do, I like Galla)
1/2 cup water
1/4 cup honey or more to taste
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1teaspoon cornstarch
2 tablespoons water
In a medium sauce pan combine apples, water, honey, cinnamon and nutmeg. Bring to boil, reduce heat to low and cover. Let mixture cook for 20-30 minutes or until the apples have softened but are not falling apart. In a small bowl combine the cornstarch and water, mix well to combine. Add about 1 teaspoon of the cornstarch mixture to the apples, stir well and cook the mixture for a minute. Keep adding the cornstarch mixture to the apples until the desired thickness has been obtained. I like my topping to be the consistency of apple pie filling.
Yogurt Topping
(while the apples are cooking, make this)
1/2 cup plain Greek yogurt
2 tablespoons maple syrup
1/2 teaspoon vanilla
In a small bowl combine yogurt, syrup and vanilla. Refrigerate until ready to serve.
Serve waffles topped with apples and yogurt. Sooo good.
