CARAMEL APPLE SPICE WAFFLES

By grinder

Ingredients

• Waffles:
• 3 large eggs
• 3/4 cup whole macadamia nuts or raw cashews
• 1/4 cup raw pecans
• 1/4 cup unsweetened almond or coconut milk
• 3 tablespoon coconut oil, melted
• 2 tablespoon honey
• 1/4 cup coconut flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 teaspoon pumpkin pie spice
• Caramelized Apple Syrup:
• 3 tablespoon unsalted grass-fed butter, ghee or palm shortening
• 1/4 cup honey, preferably light in color
• 1 lb. baking apples, peeled, cored, diced
• 1/4 cup coconut milk
• 1 pinch of sea salt

Preparation

Step 1

Preheat a waffle iron.

Combine eggs, macadamia nuts, pecans, milk, honey and melted coconut oil in a blender. Blend until very smooth and creamy. If needed, stop the blender and push the mixture down the sides with a spatula to ensure a smooth blend. Add salt, baking soda and coconut flour, and blend again about 30 seconds until fully incorporated.

If the waffle iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron, being careful not to overfill as these do rise quite a bit and will spill over.

Cook the waffles until the waffle iron has stopped steaming, about 45 seconds. Each waffle iron may differ in cook times. Repeat until the batter has been used up. Serve hot with caramelized apple syrup.

SYRUP:
Melt butter in a skillet over med-heat. Once it has melted, whisk in the honey and bring to a boil. Reduce heat and simmer 2 minutes. Add apples and sauté 10 minutes, or until the apples are browned and tender. Stir in coconut milk and sea salt and bring to a boil again. Reduce heat and simmer 5 minutes.

Remove from heat and leave at room temperature 10-15 to allow the syrup to thicken.