Alison is a registered dietitian, board-certified in oncology nutrition, and a cancer thriver. Her expertise in oncology nutrition and personal experience with her own cancer diagnosis and its treatment provide her with the unique perspective of being able to relate to her clients on an entirely different level. Her content is consistently focused on evidence-based guidelines and seeks to increase the awareness of the power of nutrition to complement traditional cancer therapies.
When I think of Saturday mornings I think of sleeping in, snoozing, staying in your pajamas until noon, and a fabulous homemade breakfast with my husband. These are the Saturday mornings that I love. Even though Saturday morning comes one time per week, every week, these Saturday mornings don’t happen all too often at our house. Since my husband works every other weekend, that cuts these Saturday mornings from 52 to 26 per year. Add in traveling to see family or friends and other commitments, these wonderful Saturday mornings don’t happen all that often at our house. So, when these Saturday mornings happen, we don’t waste our homemade breakfast on anything less than phenomenal recipes.
I have to admit, I was a little skeptical about these waffles at first. I’m not a big fan of fruit in things like pie. It’s soggy. That’s weird. My husband might think I’m crazy, but he is also smart in knowing that just means more pie for him.
When I saw the shredded fresh apple in this recipe, maybe you can understand why I was hesitant. I don’t believe most people would be hesitant like me, but if you happen to be like me and love your fruit just as it is in nature without soggyness (Is that a word? Auto-correct isn’t yelling at me?), you’ll still love this recipe!
My favorite reaction after making these waffles was my sister-in-law who said, “These waffles are better than regular waffles.” I believe her reference to ‘regular’ waffles was due to the fact that these waffles include only plant-based ingredients, rather than eggs and milk.
Not only are these waffles wonderful hot and fresh off the waffle iron, they are even great the next day. Simply add them to the toaster. Looks like you have not only Saturday morning’s breakfast planned out, but several breakfasts throughout the week. Score.
Warm up the waffle iron.
Mix together the milk and vinegar in a small glass and set it aside.
In a large bowl add the flour, baking powder, salt, and spices and whisk until well blended.
In a small bowl, toss together the sugar and grated apple and set aside.
Within the flour mixture, make a well in the center of the mixture. Add the oil and milk/vinegar. Whisk together until well mixed, but without overmixing the batter. A few small lumps are normal. Next, fold in the apples and sugar until just combined.
Spray the warm waffle iron with oil to help prevent sticking. Add batter. Cook until golden brown and according to the waffle iron’s direction.
Serve hot with pure maple syrup, fruit, or your favorite toppings. Enjoy!
2 ¼ cups unsweetened almond milk
1 teaspoon apple cider vinegar or lemon juice
2 ½ cups whole wheat pastry flour
1 tablespoon baking powder
¼ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup grated fresh apple, skin on
4 tablespoons brown sugar
2 tablespoon olive oil + Spray for waffle iron