Oats and beer add hearty flavor and texture that complement the sweet intensity of caramel apples. These waffles aren’t sweet, so you can pair them with savory toppings such as melted cheese or roasted vegetables.
½ cup beet sugar or panela
¼ cup unsweetened coconut milk
2 Golden apples, peeled, cored, and cut into ¾-inch-thick (1¼ lb.)
¼ tsp. ground cinnamon
1 tsp. lemon juice
Sprinkle sugar over large, heavy skillet over medium-high heat. Cook 4 to 5 minutes, or until sugar dissolves into amber-colored caramel syrup, tilting pan to distribute sugar evenly but not stirring. Meanwhile, warm coconut milk in small skillet over medium-low heat. Remove caramelized sugar from heat, and stir in warmed coconut milk. Return to heat, and stir in apples and cinnamon. Cook 3 minutes, or until apples begin to soften and sauce begins to thicken. Stir in lemon juice. Keep warm.
1 cup organic whole wheat flour
¼ cup oats
1 Tbs. panela
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
⅓ cup plain unsweetened soy milk or whole milk if you like
1 Tbs. ground flax seeds
¾ cups of light beer
1½ Tbs. butter, melted
Preheat your waffle iron to high heat. Whisk together flour, oats, panela, baking powder, baking soda, and salt in large bowl.Blend the milk, ground flax seeds, and ı/4 cup water in a blender for 1 minute, or until thick and creamy. Whisk milk mixture, beer, and butter into flour mixture. Coat waffle iron with sunflower oil/butter. Spoon batter onto each square of waffle iron. Close lid, and cook 3 to 5 minutes, or until waffle is crisp and dark golden. Repeat with remaining batter.
Spoon ¼ cup Cinnamon-Caramel Apples over each serving.
Makes 4 large waffles.