My favorite thing to do on a Saturday morning is cook. Being able to take my time and make a good nutritious breakfast is really important to me. Now that I homeschool, I’m able to make leisurely breakfasts every day but not everyone has that luxury. On Saturdays you can go all out.
This morning we had one of our favorites: Apple Cinnamon Waffles. This is my originally my Mom’s recipe that I modified.
The secret is the beaten eggs whites. It makes these waffles very light. This batter makes great pancakes too!
- 1 1/2 cups Einkorn, sprouted spelt or your favorite gluten-free flour
- 1/2 teaspoon real salt
- 1 teaspoon organic cinnamon
- 1-2 tablespoons organic evaporated cane juice, coconut sugar, sucanat, raw honey, or maple syrup.
- 2 teaspoons aluminum-free baking powder
- 2 free-range, organic eggs -- separated
- 1 cup organic milk (preferably raw)
- 1 tsp. organic vanilla (optional)
- 3/4 cup peeled grated organic apples or chopped if you have a high-powered blender
- 1/4 cup organic butter or coconut oil
- Extra organic butter and organic maple syrup, or raw honey for topping.
- Put wet ingredients and apples (except for egg whites) in blender or bowl and mix.
- Add dry ingredients and mix.
- Beat egg whites until stiff peaks form and fold into batter.
- Prepare waffle-maker and cook waffles until golden-brown.
- Serve with maple syrup or raw honey.
These would be yummy with a little salted caramel!
Do you like fruit in your waffles? What’s your favorite?
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