These waffles are nutrient-dense, gluten-free, and the perfect reason to get out of bed in the morning! Serve them with the optional apple compote, or simply with margarine and maple syrup. Either way, delicious!
- 2 tablespoons ground flax (flaxmeal)
- 3 tablespoons water
- 1 ½ cups almond milk, unsweetened
- 2 tablespoons agave nectar
- 1 cup Bow & Arrow Brand Indian cornmeal
- ¼ cup brown rice flour
- 2 tablespoons cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon EACH: salt, baking soda, and nutmeg
- 1 ½ cups finely chopped apple, skins on
Apple Compote (optional for topping):
- 2 red delicious apples, diced into ½-inch pieces (2 2/3 cups diced apple)
- 1 cup unsweetened apple juice
- 1½ teaspoons ground cinnamon
- 4 teaspoons pure maple syrup
- ½ teaspoon EACH: vanilla extract and fresh lemon juice
- If you’re making the apple compote, begin that first:Place all compote ingredients (except for the lemon juice) in a pot set to medium-high heat. Bring to a boil. Reduce the heat to medium-low and simmer for about 20 minutes, stirring occasionally, until the mixture has thickened and is somewhat syrupy. Stir in the lemon juice and serve hot over the waffles once they’re done.
- To make the waffles:Stir the flaxmeal with the water and set aside for five minutes.Add the almond milk and agave nectar to the flaxmeal mixture and stir well.
- Add the cornmeal, flour, cinnamon, baking powder, salt, baking soda, and nutmeg to the wet waffle mixture and stir well. Preheat your waffle iron.
- Stir the apple into your waffle batter and cook according to the directions on your waffle iron.
- Once your waffles are done: Serve with margarine and maple syrup—and/or the apple compote. If you have leftover waffles, they can be frozen individually and reheated in a toaster or toaster oven.
Makes 4 large waffles (serves 2-4)