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Karen's Fall Pink Applesauce Waffles
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5 from 1 vote

Karen's Fall Pink Applesauce Waffles

Tender yet crispy waffles enriched with pink applesauce, oats, warm spices and gluten free flour. The perfect brunch, breakfast or snack of the Fall season.
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: best gluten free applesauce waffles, Pink applesauce Waffles, Pink applesauce Waffles - gluten free
Servings: 10 servings: 1/2 of 7" waffle
Author: Karen Sheer a zest for life

Ingredients

Wet Ingredients:

  • 1 cup pink applesauce* see my recipe
  • 2 large eggs I use pasture raised
  • 3 tablespoons neutral oil expeller pressed, such as safflower
  • 2 tablespoon unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cup milk or you favorite non-dairy

Dry Ingredients:

  • 1 1/2 cups gluten free flour blend* can use regular flour
  • 1/2 cup rolled oats
  • 2 tablespoons pure cane sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pumpkin pie spice

Instructions

  • Make my Pink Applesauce, or use a lightly sweetened one (without high fructose corn syrup) or an unsweetened organic one. Use room temperature or cold applesauce.
  • Add WET ingredients to a large bowl. Mix well with a wire whisk.
  • Add DRY ingredients and fold in with a rubber spatula.
  • Heat up the waffle maker!
    Brush both sides sparingly with some extra neutral oil with a pastry brush.
    Add 1/5 of the batter to the waffle maker - I use a 4 ounce soup spoon.
  • Cook until golden and puffed on both sides, remove to a plate, continue with the next 4 waffles. Hint: Make sure the heat stays consistently hot.
  • Serve with Real Maple Syrup!
    Garnish with apple slices, can top with a dollop of applesauce too!

Notes

*Pink Applesauce: Recipe, or use one without high fructose corn syrup, or an organic one; unsweetened. 
*I use Bob's Red Mill 1 - 1  Gluten Free Flour Blend 
They freeze well: Wrap individually in waxed paper and place in a ziplock bag.
This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 187kcal | Carbohydrates: 23g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 249mg | Potassium: 94mg | Fiber: 3g | Sugar: 7g | Vitamin A: 181IU | Vitamin C: 0.3mg | Calcium: 118mg | Iron: 1mg