Gluten Free Salted Caramel Apple Waffles

Gluten Free Salted Caramel Apple Waffles is a lacto ovo vegetarian breakfast. One serving contains 705 calories, 5g of protein, and 47g of fat. This recipe serves 5 and costs $1.64 per serving. 277 people were glad they tried this recipe. This recipe from Jessica Gavin requires whole egg, vanillan extract, kosher salt, and ground nutmeg. Halloween will be even more special with this recipe. From preparation to the plate, this recipe takes around 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is rather bad. If you like this recipe, take a look at these similar recipes: Gluten-Free Is Me: Salted Caramel Budino with Whipped Cream, Gluten-Free Truffle Fudge Brownie with Salted Caramel, and Salted Caramel Latte – Low Carb and Gluten-Free.

Servings: 5

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

2 teaspoons cornstarch

5 large Granny Smith apples, peeled, cored and cut into wedges (about 12 wedges per apple)

2 teaspoons granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 cup heavy cream

1 cup heavy whipping cream

1 teaspoon kosher salt

2 teaspoons lemon juice

¾ cup milk

1 pouch of Cup4Cup Pancake & Waffle Mix

1/4 teaspoon salt

1 cup sugar

6 tablespoons melted unsalted butter

½ teaspoon vanilla extract

1/4 cup water

1 large whole egg

Equipment:

pastry brush

sauce pan

frying pan

whisk

waffle iron

oven

bowl

Cooking instruction summary:

Heat sugar and water in a heavy bottomed saucepan over medium-low heat, until the sugar is dissolved. If needed, use a wet pastry brush to wash down any sugar crystals on the side of the pan. Increase the heat and bring to a boil, without stirring, about 5 to 6 minutes, until the syrup is a deep amber color.Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Set the caramel sauce aside, keeping the sauce at room temperature.The sauce can be refrigerated for up to 2 weeks, reheat before serving.Heat butter in a large saucepan over medium heat until melted. Add apples, sugar, cornstarch, cinnamon, nutmeg and salt, stirring frequently, 10-12 minutes, or until fork tender but not mushy. Remove pan from heat and stir in vanilla extract and lemon juice. Set caramelized apples aside.Preheat lightly oiled waffle iron according to manufacturer’s instructions.Heat 1 teaspoon of butter in a small saucepan over medium heat until melted. Add diced apples, cooking for 3-4 minutes, or until apples are tender but not mushy. Set aside.Mix together one pouch of Cup4Cup Pancake & Waffle mix with cinnamon, nutmeg, milk and one egg.Add in melted butter, vanilla extract and cooked apples. Stir enough to incorporate. Do not over mix. The batter will be thick and it is best to use immediately.Scoop batter onto preheated waffle iron. You may need to gently spread the thick batter to evenly distribute the batter in the waffle iron. Depending on the size of your waffle iron, each waffle cavity will need a different amount of batter. For example, each cavity in my waffle iron can hold 1/3 cup of batter.Cook waffles according to manufacturer’s instructions. However, watch for the waffle iron to stop steaming as an indication the waffles are almost done cooking. I used 6-7 minutes for my waffle iron on setting 5, checking for a golden brown color and slightly crispy exterior.The waffles can be kept warm in an oven set to 200°F until ready to serve.Add heavy whipping cream, sugar, cinnamon and vanilla extract to a large bowl. Beat the whipping cream mixture with a whisk until soft peaks have formed; the whipped cream should hold its shape when scooped, but not look grainy or curdled, which indicates over whipping. Refrigerate until ready to use.Rewarm the caramelized apples if needed. Top each pancake with the caramelized apples and the pan sauce, top with cinnamon whipped cream and drizzle with salted caramel sauce. Enjoy!

 

Step by step:


1. Heat sugar and water in a heavy bottomed saucepan over medium-low heat, until the sugar is dissolved. If needed, use a wet pastry brush to wash down any sugar crystals on the side of the pan. Increase the heat and bring to a boil, without stirring, about 5 to 6 minutes, until the syrup is a deep amber color.

2. Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Set the caramel sauce aside, keeping the sauce at room temperature.The sauce can be refrigerated for up to 2 weeks, reheat before serving.

3. Heat butter in a large saucepan over medium heat until melted.

4. Add apples, sugar, cornstarch, cinnamon, nutmeg and salt, stirring frequently, 10-12 minutes, or until fork tender but not mushy.

5. Remove pan from heat and stir in vanilla extract and lemon juice. Set caramelized apples aside.Preheat lightly oiled waffle iron according to manufacturer’s instructions.

6. Heat 1 teaspoon of butter in a small saucepan over medium heat until melted.

7. Add diced apples, cooking for 3-4 minutes, or until apples are tender but not mushy. Set aside.

8. Mix together one pouch of Cup4Cup Pancake & Waffle mix with cinnamon, nutmeg, milk and one egg.

9. Add in melted butter, vanilla extract and cooked apples. Stir enough to incorporate. Do not over mix. The batter will be thick and it is best to use immediately.Scoop batter onto preheated waffle iron. You may need to gently spread the thick batter to evenly distribute the batter in the waffle iron. Depending on the size of your waffle iron, each waffle cavity will need a different amount of batter. For example, each cavity in my waffle iron can hold 1/3 cup of batter.Cook waffles according to manufacturer’s instructions. However, watch for the waffle iron to stop steaming as an indication the waffles are almost done cooking. I used 6-7 minutes for my waffle iron on setting 5, checking for a golden brown color and slightly crispy exterior.The waffles can be kept warm in an oven set to 200°F until ready to serve.

10. Add heavy whipping cream, sugar, cinnamon and vanilla extract to a large bowl. Beat the whipping cream mixture with a whisk until soft peaks have formed; the whipped cream should hold its shape when scooped, but not look grainy or curdled, which indicates over whipping. Refrigerate until ready to use.Rewarm the caramelized apples if needed. Top each pancake with the caramelized apples and the pan sauce, top with cinnamon whipped cream and drizzle with salted caramel sauce. Enjoy!


Nutrition Information:

Quickview
728k Calories
4g Protein
47g Total Fat
77g Carbs
2% Health Score
Limit These
Calories
728k
36%

Fat
47g
72%

  Saturated Fat
28g
181%

Carbohydrates
77g
26%

  Sugar
66g
74%

Cholesterol
191mg
64%

Sodium
649mg
28%

Get Enough Of These
Protein
4g
10%

Vitamin A
1880IU
38%

Fiber
5g
22%

Vitamin B2
0.27mg
16%

Vitamin C
11mg
14%

Phosphorus
132mg
13%

Calcium
124mg
12%

Vitamin E
1mg
12%

Potassium
373mg
11%

Vitamin D
1µg
10%

Vitamin K
9µg
9%

Manganese
0.16mg
8%

Selenium
5µg
8%

Vitamin B6
0.15mg
7%

Vitamin B12
0.43µg
7%

Vitamin B5
0.66mg
7%

Magnesium
23mg
6%

Vitamin B1
0.08mg
5%

Copper
0.09mg
5%

Folate
17µg
4%

Zinc
0.58mg
4%

Iron
0.56mg
3%

Vitamin B3
0.3mg
1%

covered percent of daily need
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