What are you making for brunch this weekend? Here’s what I’m serving Sunday morning. These apple cinnamon raisin waffles are nutritious and unbelievable delicious. Can you imagine anything more delightful on a chilly fall morning than biting in to a crispy waffle to find a warm sliver of tart apple and a sweet note of raisin? I think not.
As if this recipe wasn’t yummy enough, I am sharing another favorite family recipe for coconut maple emulsion to top it off. Don’t worry, the emulsion sounds fancy, but it is so easy! All you need is a whisk and three ingredients. It literally takes less than a minute and has much less sugar than pure maple syrup, but is equally decadent and satisfying. Trust me on this one. You will be hooked!
Have a lovely weekend and happy baking!
Apple Cinnamon Raisin Waffles: makes two or three 7″ waffles
- 1 cup Lillabee Perfect Pancake / Waffle Mix
- 1 egg (for vegan waffles, simply omit the egg and add an extra splash of rice milk)
- 2/3 cup of milk (rice, almond, cow, etc)
- 1 Tb oil (canola, grapeseed, coconut)
- 1 Tb vanilla bean paste (or 1 tsp vanilla extract)
- 2 Tb ground flax meal (optional)
- 1 apple sliced thin
- 1/4 cup raisins
- 1/2 tsp ground cinnamon
Whisk together all wet ingredients. Next add apples, raisins and cinnamon. Stir in Lillabee Perfect Pancake / Waffle Mix and let batter stand for 2-5 minutes while heating waffle iron. When waffle iron is hot, use a ladle to pour batter into the center of the waffle maker. Fill until the batter is about 1″ from the edge. Close waffle iron and let cook until most of the steam has escaped and the waffle is golden brown.
Coconut Maple Emulsion: An emulsion is a combination of two liquids that typically would not mix, like oil and vinegar. When the ingredients are whisked together, droplets of one liquid becomes suspended in the other. Oh so delightful! This recipe is all about Mama ingenuity. One morning my daughter was asking for maple syrup with her breakfast. I am always reluctant to let her start her day with a lot of sugar. So, I whipped up this combo and it has been a staple at our breakfast table ever since.
Let me also say a few words about vanilla bean paste. I have been a little obsessed with this amazing product ever since I discovered it. It provides the aroma and gourmet experience of baking with vanilla beans, without the work. I use it in everything! It is an equal substitute for vanilla extract, so you can use in any baked good. And its so yummy, you can almost eat it off of the spoon. I make home made granola with it and stir it into oatmeal. I also have a fantastic recipe for coconut vanilla bean caramel coming you way soon. I always buy the Nelson Massey brand because it is all natural and certified gluten free and allergen free. You can purchase it here, as well as Whole Foods and other specialty food stores.
When I prepare this luscious topping at home I double or triple the recipe, pour it into a glass jar and place it in the refrigerator. Every 10 minutes I give it a whisk as it is cooling so that the maple syrup and vanilla beans stay suspended. We use this delicious topping on pancakes, crepes, french toast and so much more! I hope you enjoy it as much as we do at the hive!
- 1/2 cup coconut oil (warm until it is liquid)
- 2 Tb vanilla bean paste (learn more about vanilla bean paste here)
- 1/4 cup maple syrup
After warming the coconut oil until it is liquid, measure and pour into a small bowl. Add the vanilla bean paste and maple syrup. Whisk vigorously until the ingredients are mostly combined. Serve immediately. If ingredients separate, simply whisk again. You can play around with getting it cool enough to stay suspended, but not so cold it is solid.