Apple Pie Buckwheat Waffles

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Written by Rohn Strong

Buckwheat waffles are one of the few things I remember my father loving. He would rave over buckwheat pancakes and talk about how much ‘better’ they were than the regular bisquick pancakes I grew up on. These aint no bisquick pancakes…these are some gourmet waffles right here.

Yesterday while getting ready to make a batch of Apple Pie Muffins, I had a quick thought. What if I put these in the waffle maker? I’m sure they’d turn out good…right?

These aint no bisquick pancakes…these are some gourmet waffles right here.

In fact, I would venture to say these little beauties turned out BETTER from the waffle maker than they did from the oven. The quick cooking time means that the apples still retain a bit of their crispness while not being too overdone.

The secret to these waffles is the allspice. You have to use good allspice. Really good. Splurge. They give the apples a hit of something special that is really, absolutely, unequivocally needed.

A lot of people don’t know that allspice is not a combination of other spices but is, in fact, it’s own spice. Allspice is made from the dried pimenta fruit of the evergreen myrtle plant Pimenta Dioica. If you don’t happen to have allspice on hand you can combine equal parts of cinnamon and cloves, then add in a dash of nutmeg. It takes a few tries to get the right mix but if you need a waffle fix…it’ll work out fine.

The awesome thing is that these waffles are sugar free, oil free, dairy free, vegetarian, gluten free, and really low in calories! I do recommend adding a bit of jam or pure maple syrup. If not, these can be a bit savory. Which isn’t a bad thing! They would be fantastic with some fried chicken! Maybe some steak? CHICKEN FRIED STEAK.

Okay, anyways here’s the recipe.

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1/2 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon ground allspice
1/4 teaspoon course salt
4 large eggs
1 ripe banana, mashed
1/4 cup honey (or maple syrup)
1 apple, very finely chopped
Optional: 1 teaspoon ground flaxseed

Preheat your waffle iron (or heat up a griddle for pancakes).

Combine flour, powder, and allspice in a large bowl. Whisk to combine. Almond or Coconut flour may be substituted for the buckwheat flour.

Add salt, eggs, banana, and honey. Mix to combine. Fold in apple. If desired add in a bit of flaxseed. The batter will be quite thin.

Pour by 1/2 cup servings into waffle maker or onto griddle. Allow to cook for 2-3 minutes each side. Serve immediately with warmed syrup or jam.

These can be frozen for up to three months in the freezer or 2 days in the refrigerator.

 

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House Marinara Sauce

Everyone has their own version of Marinara Sauce, right? Growing up I was relegated to eating that horrible red stuff that comes in the glass jar and flavored with simply…MEAT.

What kind of flavor is that anyway? Don’t I want a tomato sauce to taste like…you know…tomatoes? Not…meat? Or a sorry substitute for it?

So, don’t suffer with that sorry excuse for a real marinara sauce when you can whip up my House Marinara in just a few minutes and ingredients.

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What sets this Marinara apart from others? Well, apart from how amazing it tastes, there is a secret ingredient. Coconut Sugar.

Did I lose you?

Hear me out. Tomatoes are acidic and therefore you need something a bit sweeter to counteract that acidity. Some use carrots but my Nana always used white sugar. I use to think it was crazy until I realized she was onto something.

Coconut sugar is a great alternative to white sugar. This sugar is actually derived from the coconut palm tree. It was show to contain minerals such as Iron, Zinc, Calcium and Potassium, along with some short chain fatty acids, polyphenols and antioxidants that may also provide some health benefits. What’s all that mean?

That it is a great alternative to the empty calories of white processed sugar.

AND…a little goes a long way. So, at the very least we are saving on calories, which we all love.

This marinara also contains a powerhouse of flavor that will compliment pasta but not overwhelm it. I also included a recipe for my favorite way to use this sauce up!

Oh…you want another added benefit? This sauce meets the dietary requirements of most people out there! It is vegan, vegetarian, paleo, clean, whole, dairy free, nut free, and gluten free!

Just go make it. You won’t regret it, I promise!

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House Marinara

1 large Onion, chopped
4 cloves Garlic, minced
1 Tbsp Olive Oil
1 tsp Coconut Sugar
1 tsp Dried Organo
1 tsp Dried Basil
1 tsp Red Pepper Flakes
1/2 tsp Salt
1/2 tsp Pepper
1 Can (28 ounces) Whole Tomatoes, crushed.
1 Cup Pasta Water

Preparation

Heat oil in a large pan, add onion and garlic and cook until onions are slightly translucent, about 5 minutes.

Sprinkle on Sugar, Oregano, Basil, Pepper Flakes, Salt, and Pepper. Cook until fragrant, about 30 seconds.

Add tomatoes and Pasta Water. If you’re making this ahead of time just leave out the pasta water and then add it in when reheating.

Bring to a boil, then simmer for 30 minutes, until thick and creamy.

Recipe makes enough for about a pound of pasta.

Print the Recipe for my House Marinara!

Print the Recipe for my Simple Weeknight Pasta!