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Spiced Apple Butter Waffles
Adapted from Blog, Cookie + Kate (http://cookieandkate.com/2014/easy-gluten-free-oat-waffles/)
Prep Time: 00:20
Cook Time: 00:15
1 1/2 cups oat flour
2 tsp baking powder
1/2 tsp salt
1/2 cup almond milk (or non dairy/dairy milk of choice)
2 tbsp ground flax seed
5 tbsp water
1/2 cup apple butter
2 tbsp coconut oil, melted
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1To make oat flour, grind 1 1/2 heaping cups of rolled oats in a food processor/blender until mixture looks like flour. You'll have some leftover. Store in an airtight container for later use.
2To make flax eggs, add 2 tbsp ground flax with 5 tbsp water. Allow flax to sit for a few minutes to let mixture thicken before adding into batter.
3To make waffles, in one large bowl, add in oat flour, baking powder, salt, and spices (cinnamon, ginger, nutmeg, cloves). Mix together. Set aside.
4In another small bowl, mix together flax "eggs", Apple Butter, almond milk, and melted coconut oil. Stir to combine.
5Add wet ingredients to dry ingredients. Stir to combine. Let batter REST for 10 minutes after mixing.
6While waiting for batter, preheat waffle iron.
7Once batter has rested, stir once more. Scoop enough batter to cover the center and most of cooking area. Cook according to your waffle maker's instructions.
8Place cooked waffles on a wire rack to cool, or keep in a 200 degree oven if prepping to serve right away.
These waffles freeze beautifully. Freeze waffles between sheets of parchment paper to prevent waffles from sticking together. Eggless waffles are incredibly delicate. You can substitute 2 eggs for the flax eggs if desired. If you'd like to sweeten the batter, you can add 1-2 tbsp maple syrup. So many ways to top/serve waffles or add into the batter--chopped walnuts/almonds/pecans, diced apple pieces, etc.
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