Paleo Caramel Apple Waffles
There’s no doubt about it…
Fall is my absolute favorite time of year.
Between the cooler temperatures which require cozy slippers and lighting the wood stove, the colorful, crunchy leaves, and the shorter days which call me to bed earlier and earlier, fall is my idea of heaven.
But food???
Oh, fall food. How I love thee!
Pumpkin, cider, cinnamon spice, and of course, apples!
And magically, the flavors also mimic the colors outside. Orange pumpkins echo bright orange leaves. Brown cinnamon is reminiscent of brown leaves, raked into a pile. And deep red apples mimic the red maple leaves that surround us here in northeastern Minnesota.
Fall’s flavors are deep and rich — just like Wildly Organic Coconut Syrup.
What Is Coconut Syrup?
Coconut syrup is similar in color to molasses and similar in consistency to maple syrup. It is rich, buttery, and caramel-y.
Coconut palm sap is simmered until all the water is gone and the thick syrup remains — not unlike how maple syrup is made!
Like it’s cousin coconut sugar, coconut syrup is lower on the glycemic index than sweeteners like agave nectar, honey, maple syrup, and cane sugar. This means it doesn’t cause the rapid spikes in blood sugar that most sweeteners cause.
We use coconut syrup as a lazy caramel substitute in our house. Unlike caramel, it requires no boiling. Its goodness can be enjoyed straight from the jar!
So with an abundance of crisp apples and a jar of Wildly Organic coconut syrup in my pantry, caramel apples were calling my name… though not in the usual way.
Infused with caramel apple flavor, these paleo waffles are a welcome autumnal addition to breakfast. (Though, truth be told, when I photographed this recipe, we ate them for dinner immediately afterward!)
Paleo waffles aren’t made with wheat flour like traditional waffles. They’re totally grain-free! If you’re watching your carbs or just avoiding grains, you can enjoy these amazing waffles with zero guilt.
Want more fall recipes with Wildly Organic Coconut Syrup? Check out our Salted Caramel Popcorn Balls and High Fiber Apple Cider!
Don’t Forget About Thanksgiving Breakfast!
Hey, these grain-free waffles make the PERFECT breakfast for Thanksgiving morning!
Since people still wake up hungry, even on Thanksgiving Day, you can feed a house full of company with a batch or 3 of these Caramel Apple Waffles. You only need a blender and a waffle iron — less dishes for later, right!?
Do you enjoy caramel apples during fall? Would you like to try these Paleo Caramel Apple Waffles?
- 1-1/2cups Wildly Organic Cashewssoaked 8 hours
- 1/2cup filtered water
- 1cup diced apples
- 3 eggs
- 6tablespoons Wildly Organic Coconut Flour
- 4tablespoons Wildly Organic Coconut Syrup
- 3tablespoons Wildly Organic Expeller-Pressed Coconut Oil
- 3/4cup filtered water
- 1/8teaspoon Wildly Organic Himalayan Salt
- 1/16teaspoon stevia extract
- 1 teaspoon baking soda
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In a glass jar or bowl, combine raw cashews with 2 cups filtered water. Set aside to soak 8 hours or overnight.
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Drain and rinse in a colander or fine mesh sieve.
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Add the soaked cashews to a blender, along with all other ingredients, except the baking soda.
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Blend on medium-high speed, until completely smooth.
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Add the baking soda and pulse again for 10 to 15 seconds.
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Use coconut oil or coconut oil spray to generously grease your waffle iron.
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Measure 1/4 cup waffle batter into each section of your waffle iron and follow the manufacturer's instructions for cooking.
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When waffles are dark, golden brown, carefully remove them from the waffle iron and set aside or serve immediately.
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Grease the waffle iron between each batch of waffles.
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Serve with Wildly Organic Coconut Syrup (or maple syrup, if you like) and extra sliced apples, cooked or raw.
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