Whole wheat waffles with cinnamon-sauteed apples

When Etta James sang “I want a Sunday kind of love,” no doubt, she had a luxurious waffle breakfast in mind. Because what is better than enjoying a lengthy weekend breakfast at home with your boo? That’s right - nothing.

I’d been planning all week long to cook an indulgent breakfast, and when the time came, I turned to the trusty Buvette cookbook for help. One of the recipes I had previously flagged were buttermilk waffles, a popular “off-the-menu” brunch item at the restaurant. I swapped out a few of the ingredients for healthier options (melted butter for coconut oil; all-purpose flour for whole wheat; white sugar for turbinado) and what resulted was a delicious, memorable breakfast that’s also not nutritionally void. Next, I made a quick topping of cinnamon-nutmeg sauteed apples, which made the breakfast seasonally appropriate. Now that’s what we here in the biz call, a total win-win.

(Yield: 8 waffles/4 servings)
Ingredients:
2 large eggs
1 3/4 c buttermilk
1/2 c melted coconut oil
2 c whole wheat flour (whole wheat pastry flour will work best)
1 tbsp turbinado sugar (while sugar is fine too)
1 tbsp baking powder
A pinch of salt
1 tbsp melted butter, for greasing the waffle iron

Sauteed apples:
2 medium apples, peeled, cored and thinly sliced
2 tbsp lemon juice
1 tsp flour (any type will do)
1/4 tsp cinnamon
1/4 tsp nutmeg
1 tbsp sugar

Procedure for waffles: In a small bowl, combine flour, sugar, baking powder and salt. In a large bowl, whisk together eggs, buttermilk and coconut oil. Add dry ingredients to the large bowl and stir to combine. Cover with plastic wrap and refrigerate for 30 min. Heat up a waffle iron and grease it with melted butter. Ladle in as much batter as is appropriate for your waffle iron and cook until golden brown and crispy. Serve immediately with sauteed apples (recipe following), Nutella, peanut butter, or maple syrup. Or, fried eggs, bacon and a sprinkle of Parmesan cheese.

Procedure for apples: Combine all ingredients in a saucepan and cover with a lid. Place over low heat and bring to a simmer. Remove lid, stir and cook until apples are softened and syrupy, stirring frequently - about 4 min.

Now tell me, what is your favorite weekend breakfast to indulge in?

The Buvette cookbook was sent to me by its publisher. I was not otherwise compensated for this post. All opinions are my own.