Remember those Apple Butter Cookies I made a while back? Well, I had a half a jar of apple butter hanging about the ‘fridge, causing me a lot of stress and anxiety about what I was going to do with it. More cookies? Throw it into a smoothie? Let it get moldy and then have a valid reason to compost it? Since Sunday was coming up (and Sunday is the anything-but-the-usual-bowl-of-oatmeal day), I thought it might make a nice addition to a stack of toasty waffles. The apple butter provides the flavor, the sweetness and the fat substitute and – it makes the waffles get a little caramelized around the edges.
Apple Butter Waffles
Makes 4 8″ Belgian waffles
2 1/2 cups whole wheat pastry flour
2 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. powdered stevia, optional
1/2 tsp. salt
3 tbsp. egg replacer (I use Bob’s) + 9 tbsp. water (whisk together until thick, set aside for a few minutes)
1 cup non-dairy milk
1 cup “buttermilk”
1 cup naturally sweetened apple butter
Preheat your oven to 200F, put your plates inside to get warm and fire up the waffle iron.
In a large bowl, whisk together the flour, baking powder, baking soda, stevia and salt. In a medium-sized bowl, whisk together the egg replacer, milk, buttermilk and apple butter.
Let batter sit for about 15 minutes.
Lightly spritz waffle iron with cooking oil. Pour batter onto iron so that it almost reaches the edges. Close and cook for about 4 minutes. Gently remove and place directly on rack in preheated oven. Continue with remaining batter.
Serve with your favorite waffle toppings.