These spiced Chai Waffles with Cinnamon Apple Topping are the perfect fall brunch meal! Plus, they’re vegan and soy-free.
A few weeks ago, I made some waffles for Corey and I, using the base recipe from Vegan Bowl Attack! It was a pretty solid way to use up the blueberries wrinkling up in my refrigerator. 😉 Then, I posted a picture on social media, asked everyone if they’d be interested in a chai/apple combo, and a got resounding, “YES!”
So, the next weekend I made brunch for a few friends that were in town, to test it out. Unffff. These waffles are GOOD! I made some modifications to the chai waffles from the book, then added this super-easy, extra-tasty apple topping. Of course, you can customize the fruits to those of your liking, maybe persimmons in November and December? Peaches would be great once summer comes back around, too!
Now, the waffle maker I used is a really deep (about 2-inches thick) belgian one, similar to this model. This chai waffle recipe makes 4 of these large waffles, or if you have a more standard-sized waffle maker, it will probably make around 8 waffles. Aside from portions, the size of your waffle maker will also change the cooking time of your waffles. A good tip for you is to keep an eye on the steam – as soon as it is nearly non-existent, your waffles should be good to go.
Pair these chai waffles with a hot chai latte, or strong cup of coffee, and enjoy! OH, and if you’re not subscribed to my newsletter, I strongly recommend it. Two previews of some upcoming posts: White Chocolate Pumpkin Peanut Butter Cups, and Instant Pot Spiced Cake. You DON’T want to miss them!
- 2 1/2 cups (338 g) unbleached all-purpose flour
- 1 1/2 cups (355 ml) orange juice
- 1 1/2 cups (355 ml) unsweetened non-dairy milk
- 1 cup (104 g) rolled oats
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 g) sugar
- 4 teaspoons (34 g) baking powder
- 1 tablespoon ground cinnamon
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon allspice
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
Cinnamon Apple Topping
- 4 cups thin apple slices, seeds removed
- 3 tablespoons light brown sugar
- 2 tablespoons (30 ml) water
- 2 teaspoons vegan butter, soy-free if necessary
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Chai Waffles
- Place all waffle ingredients into a blender pitcher. Depending on your blender size, you may need to do this in two batches. Puree until smooth, then set aside. Heat your waffle maker until it reaches your designated temperature (I choose medium-high on mine).
- Pour batter into your waffle maker, adjusting amount based on waffle maker. Mine takes around a cup of batter. Cook for 8-10 minutes if using a Belgian waffle maker, or 4-5 minutes if standard-size. Once most steam has dissipated, the waffle should be ready.
- Once each waffle is done, you can plate them, or store them on a baking sheet, in your oven, at 200F. While the waffles are cooking, set up the apple topping.
Cinnamon Apple Topping
- In a large sauté pan, over medium heat, place all topping ingredients. Gently stir them together, until evenly coated. Bring mixture to a simmer, then adjust heat to low-medium and continue to simmer for 5 minutes - stirring occasionally.
- Once apples have softened, but are not mushy, keep them warm over low heat until all waffles have been cooked. Then, plate each waffle and divide topping amongst them, topping with a pad of optional vegan butter. Enjoy!
Nutrition Information:Yield: 4Serving Size: 1 large waffle
Amount Per Serving:Calories: 553Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 517mgCarbohydrates: 111gFiber: 8gSugar: 36gProtein: 13g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
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