Healthy Caramel Apple Cinnamon Waffles

• Produce

  • 1 cup Apples

• Refrigerated

  • 1 cup Almond milk, unsweetened
  • 2 Eggs, large

• Canned Goods

  • 1 cup Coconut milk, full-fat

• Condiments

  • 3/4 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 tbsp Cinnamon
  • 1/8 tsp Salt
  • 1 pinch Sea salt, fine
  • 1 1/2 tsp Vanilla
  • 1 1/2 cup Whole wheat pastry flour, white

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Dairy

  • 1 tbsp Butter, unsalted

• Other

  • seeds scraped from ½ a vanilla bean

Found on fitfoodiefinds.com

Ingredients

• 1.5 cup white whole wheat pastry flour
• 1 cup apples, diced
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1½ tablespoons cinnamon
• ⅛ teaspoon salt
• 2 eggs, large
• 1 teaspoon vanilla extract
• ¼ cup maple syrup
• 2 tablespoons coconut oil, room temperature
• 1 cup unsweetened almond milk**
• 1 cup full-fat coconut milk
• ½ cup maple syrup
• 1 tablespoon unsalted butter
• ½ teaspoon vanilla extract
• seeds scraped from ½ a vanilla bean
• pinch of fine sea salt

Directions

• First, preheat your waffle iron to medium heat.
• In a large bowl, mix together all dry ingredients.Then add wet ingredients, minus the coconut oil.
• Partially melt the coconut oil and add that to the batter. I microwave my coconut oil for about 20 seconds. Mix until smooth.
• Spray waffle iron with coconut oil cooking spray on both sides. Then, scoop in about ⅔ cup of batter. Close the waffle iron, flip, and let cook for about 1 minute and 30 seconds to 2 minutes and 30 seconds (depending on how hot your iron is).
• Combine the ingredients in sauce pan and bring to a boil over medium heat. If it begins to boil over, quickly stir down and momentarily slide it off the heat. Reduce heat to low and let simmer for 30 minutes or until the caramel begins to thicken and can coat the back of a spoon. For thicker caramel, let simmer longer.
• Remove from heat and let cool for 5 minutes. The longer it cools, the thicker it will be.
• Store the cooled caramel sauce in an air-tight container for up to 2 weeks.