These easy waffles are made with almond flour and filled with warm, fall flavor! They’re topped with an apple compote for the ultimate in breakfast comfort food! Free of dairy, gluten, grain, and refined sugar; these scrumptious spice waffles are SCD and paleo friendly!
Hi friends! Fall officially arrived this past weekend and I could not be more excited about it! I’m looking forward to cooler days, pumpkin patches, and fresh, crisp air blowing through the open windows of my house.
To me, nothing is more comforting or welcomed on a fall morning than a big plate of warm waffles. Make those dairy-free waffles with protein rich almond flour and the warming spices of cinnamon, ginger, nutmeg, and cloves…and I’m happy. Top those yummy waffles with a warm apple compote and I’m ECSTATIC! It’s like Autumn on a plate!
How to make almond flour spice waffles
To begin, you need to heat up your waffles maker and make sure it’s greased according to the manufacturers instructions (you certainly don’t want your waffles to stick).
Mix the wet and dry ingredients in separate bowls before combining the two. The amount of batter your ladle into your waffle iron is going to depend on its size. Mine is on the smaller size and I used about 1/2 cup of batter per waffle.
Each waffle cooks for 5 to 7 minutes over medium heat until lightly browned. Gently take the waffles out of the waffle iron and repeat until the batter is gone.
While the waffles are cooking, you can start on the apple compote!
What is a compote?
A compote is a chunky mixture of fruit that’s slowly cooked in a sugar syrup, in this case we’ll be using honey. Cooking the fruit slowly allows it to maintain its shape and allows the flavors to meld together.
How do you make an apple compote?
When it comes to making a compote with apples, not all apples are created equal! Some types of apples, like Macintosh, tend to break down and you’ll end up with more of an applesauce than compote.
I used gala apples for this compote, but Fuji, golden delicious, granny smith, or even a combo of these apples would all work.
The apples get peeled, cored, and roughly sliced or chopped before being placed in a saucepan with a little honey, cinnamon, and water. Once the mixture begins to boil, cover the pot and allow it to simmer until the apples are tender.
I prefer the compote to be served warm on my waffles, but a cold apple compote is delicious too!
Once your waffles are done, serve them warm with a hearty helping of apple compote. I also like mine with a big dollop of cashew cream! Drizzle with honey cinnamon sauce (or maple syrup if not following the SCD diet) and enjoy this decadent fall breakfast!
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- 2 cups almond flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- pinch ground cloves
- 3 large eggs
- 3/4 cup non-dairy milk (such as coconut or almond milk)
- 2 Tbsp honey
- 1/2 tsp vanilla extract
- 1/4 cup water (or apple cider for added flavor)
- 1 lb gala apples (about 3 or 4 apples)
- 1 Tbsp honey
- 1/2 tsp ground cinnamon
- 2 Tbsp water
Oil the waffle maker according to the manufacturers instructions. Preheat the waffle maker to medium heat.
Mix the wet and dry ingredients in separate bowls. Pour the wet ingredients into the dry and whisk until well combined.
Ladle the batter into the waffle maker and cook until golden brown. About 5 to 7 minutes.
Gently remove the waffle and repeat until all the batter is gone.
Serve warm.
While the waffles are cooking, peel, core, and roughly slice or chop the apples.
Place in a small saucepan over medium-high heat along with the honey, ground cinnamon, and water. Bring to a boil.
Cover with a lid and drop the heat to low. Simmer for about 10 or 15 minutes or until the apples are tender.
Serve the compote over the warm spice waffles.
Make a big batch of these waffles and store in an airtight container in the freezer ( each waffle separated with parchment paper). Simply defrost in the microwave or in a toaster for a quick weekday breakfast.
*The calories calculated in this recipe are an estimate*
The photos and content above are copyright protected. Please do not use my photos. Please do not copy this recipe and share it on your own website or social media channels. If you wish to tell people about this recipe, you can provide a link back to my blog rather than copying the recipe. Thank you! XO, Jen
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