One of my favorite things to do in the kitchen is to utilize leftovers in a new way. This recipe is made by using leftover apple crisp, paired with an oat flour-based waffle.
Grandpa came home from the store the other day with 2 bags of apples. Oh mercy, what am I to do with two bags of apples? He’s no dummy, he had a motive in mind when he brought those apples home: apple crisp. I told him he has the most ungodliest ideas. The last thing I want to be doing is peeling and slicing apples. But, I made it anyway. Naturally we ate more than half the pan in 1 sitting. I used some of the leftovers in an oat flour-based waffle recipe.
The oat flour waffle was adapted from this recipe and I used this recipe to make the apple crisp (although I adapted it to make it gluten free making this whole recipe gluten free).
Apple Crisp Oatmeal WafflesDifficulty: Moderate
This gluten free apple crisp waffle is sinful.
1 1/2 cups oat flour (blend oats in blender until they make a fine powder)
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 tbsp coconut sugar (or maple syrup)
3/4 cup room temperature oat milk (or milk of choice)
1/4 cup + 1 tbsp melted coconut oil
1 tsp vanilla
1 to 2 cups apple crisp (I didn’t measure, I just went for it)
Let’s Get Started
- In a medium bowl, whisk oat flour, baking powder, salt, cinnamon, and coconut sugar.
- In a separate bowl, whisk oat milk, melted coconut oil, eggs, and vanilla.
- Pour wet ingredients in to dry ingredients and stir until just combined. Let the batter rest for 10 minutes.
- Preheat and lightly grease your Waffleye waffle maker.
- After 10 minutes, swirl the batter one more time. Scoop 3/4 cup batter onto your heated waffle maker and cook for 3 to 4 minutes, or until it stops steaming.
- Top with butter and syrup and enjoy!
Thanks for reading,