Fall is here! Well it is for those of us in a colder climate. I’m actually from the South, where we do not actually get a fall-time, just a very confused winter that goes from shifts 50 degrees from day to day later in the year.
Now I live in Washington, where the September 21st is pretty much literally when fall starts every year and you can count on the weather to change at that exact time. Now, of course, I love to pull out the scarves, sit down with a pumpkin latte, and eat cinnamon everything this time of year! So here are some allergy-free cinnamon waffles for those little ones who have allergies, or anyone else who may enjoy them!
1 cup GF flour (I use one with garbanzo bean, tapioca, and sorghum)
1/2 cup Buckwheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp Allspice
1 TBS ground cinnamon
1/2 ripe avocado
1 small ripe banana
2 TBS avocado oil
2 TBS honey
1 1/2 tsp vanilla extract
3/4 cup rice milk (or other dairy free milk)
1 sweet apple, peeled & diced (Gala, or other sweet variety)
In a large bowl, mix the flours, baking powder, baking soda, salt, Allspice, and cinnamon to combine.
In a separate bowl, use a fork to mash and mix the avocado and banana together, until it becomes a mushy texture, smooth texture. Add the avocado oil, honey, and vanilla extract and mix until combined. Then add the rice milk and mix again.
Add the liquid mixture into the large bowl with the flour mixture and mix them together until they are combined and there are no more chunks of flour.
Gently fold in the diced apple.
Heat a waffle iron according to the manufacturer’s instructions and spray with avocado or canola oil cooking spray to prevent sticking. Add the batter and cook according to your waffle iron. I use one that makes Belgian waffles, and it takes about 3 minutes on each side.
These come out nice and crispy! They are a dark color because of the buckwheat, but the nutty flavor from this flour goes great with the cinnamon.
Serve with a nice healthy syrup: Add frozen blackberries (or blueberries, or other sweet berries) to 1 TBS honey in a small bowl and microwave for about 30 seconds to make blueberry syrup. Maple syrup actually tastes even better, but my daughter’s tummy cannot handle any syrups, so we use honey.
If you enjoy this recipe, please check out more recipes and food ideas from the tab on the right. Also, please share this with your friends and leave me a comment telling me your experience making it. Thank you!