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:

Equipment:

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:

covered percent of daily need