- 2 eggs (separated) [ place egg whites in their own bowl and egg yolks into a larger bowl]
- 1 cup whole wheat flour, 1 cup white flour [you can use your preferred gluten-free substitute(s)]
- 2 cups unsweetened vanilla [or original unsweetened] almond milk [or any preferred milk]
- 1/2 cup apple sauce
- 4 tsp baking powder
- 1 TB cinnamon
- 1/2 TB white sugar, brown sugar
- 1 TB vegetable oil, vanilla extract
Note: You can add 1/4 tsp salt [ground Himalayan Pink] if desired but it isn’t necessary nor does it impact the flavor or texture so please feel free to exclude it.
- Add the wet ingredients into their own bowl. Therefore the egg yolk, almond milk, vanilla extract, vegetable oil, and apple sauce. Mix them all thoroughly together in a large bowl.
- Next, mix the dry ingredients together in their own bowl. Therefore the flour, baking powder, cinnamon, sugar, and brown sugar together thoroughly together.
- Once mixed, slowly add in the dry ingredient mixture into the wet. Be sure to continuously mix in the dry to avoid clumps. Using a whisk or hand mixer until smooth.
- Using a hand mixer, beat the egg whites until they become firm. A steady rule of the kitchen is to beat the egg whites until their peaks don’t fall.
- Once the egg whites are firm gently fold them into the waffle batter until a completely mixed.
- Use about 3/4 a cup per waffle, pre-heat your waffle iron and cook until golden brown or however desired. Be sure to lightly spray down the waffle iron between each waffle using a vegetable oil-based cooking spray.
Note: Top with fresh fruit, whipped cream, granola, and some berry compote as described and instructed below (after the waffle photos).
- 4 TB brown sugar, lemon juice [you can get ~1-2 TB per fresh lemon depending on size]
- 4 cups of fruit [mixture of blackberries, strawberries, and blueberries]
- 2 TB flaxseed meal
Note: A good rule of thumb for this recipe is 1TB of lemon juice and brown sugar, along with 1/2 TB flaxseed meal per cup of fruit.
- Place the fruit, lemon juice, and brown sugar into a pot and cook on medium-high heat until it begins to gently boil.
- Once it’s boiling add the flaxseed and continue to cook for 10-15 minutes or until mixture thickens and reduces about 1″/2.5cm. Generally speaking cook it down until the fruits lose some of their own color, are extremely tender, and the mixture is soupy.
Note: This recipe can be prepared and frozen for later use. It can also be cooked down and made into a syrup by straining the fruit and simmering until desired thickness is achieved.