These easy spice waffles are made with almond flour and filled with warm, fall flavor! They’re topped with a warm apple compote for the ultimate breakfast comfort food recipe! These scrumptious spice waffles are SCD, Paleo, gluten free, grain free, dairy free, soy free, and refined sugar free.
Fall officially arrived this past weekend and I could not be more excited about it! I love a big plate of warm waffles on a crisp morning!
These SCD spice waffles are dense, filling, and full of those warming spices associated with fall! Before serving, top the waffles with a large helping of warm apple compote and you basically have Autumn on a plate!
- blanched finely ground almond flour
- baking soda
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- almond milk
- vanilla extract
- Gala apples
Tip for substitutions:
Almond Flour – You can use almond meal instead of blanched finely ground almond flour however, the texture of the waffles will be much grannier. Something to keep in mind!
Almond Milk – Any non-dairy milk will work for this recipe. Using canned coconut milk will result in a slightly thicker batter…which is totally fine! Just make sure to shake the can really well before opening so that the liquid and coconut cream is combined.
Gala Apples – Certain types of apples tend to breakdown more than others while cooking, leaving you with more of an applesauce than compote! If you decide to use an apple other than Gala, I suggest Honey Crisp, Fuji, Granny Smith, Cortland, or any apple that still stays a little firm when cooked.
Tips for making the best spice waffles!
- Grease and heat the waffle maker according to the manufacturers instructions. You certainly don’t want the waffles to stick!
- When whisking the dry ingredients together, break up any clumps and make sure the spices are evenly distributed.
- The size of your waffle maker will determine how much batter to ladle in. I have a smaller waffle maker and used about 1/2 cup of batter per waffle.
- Almond flour tends to burn faster than traditional flour, so if the outside of the waffle is browned and ready to eat but the inside isn’t quite done, lower the heat on your waffle maker and cook for longer.
- Take the waffles out of the waffle maker as gently as possible to prevent tearing. I typically use a rubber spatula and fork.
- Place your oven on the WARM setting. As each waffles is done, transfer to the oven until ready to serve. This will ensure everyone has a warm waffle to enjoy!
What is the best way to store the homemade waffles?
Store any leftovers in an airtight container in the refrigerator for three days.
You can also separate each waffle with parchment paper and store in the freezer for up to three months. Simply defrost in the microwave or toaster when you’re ready to enjoy one!
What is a compote?
A compote is a chunky mixture of fruit that’s slowly cooked in a sugar syrup. Cooking the fruit slowly allows it to maintain its shape while the flavors meld together.
The apple compote doesn’t take long and can be made while the waffles are cooking.
Scoop as much (or as little) of the compote as you’d like on the waffles. I also love mine with a big dollop of cashew cream!
Drizzle the spice waffles with honey cinnamon sauce (or maple syrup if not following the SCD diet) and enjoy this decadent fall breakfast!
Looking for more breakfast comfort foods?!
- Make Ahead Turkey Egg Casserole
- Roasted Vegetables with Eggs
- Paleo Pumpkin Pancakes
- No Oats Cauliflower Oatmeal
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This post was originally published in September 2018 and the body of the post was slightly revised in October 2020.
Spice Waffles with Warm Apple Compote
- 2 cups almond flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoons ground ginger
- 1/4 teaspoons ground nutmeg
- pinch ground cloves
- 3 large eggs
- 3/4 cup non-dairy milk (such as coconut or almond milk)
- 2 Tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/4 cup water (or apple cider for added flavor)
- 1 pound gala apples (about 3 or 4 apples)
- 1 Tablespoon honey
- 1/2 teaspoon ground cinnamon
- 2 Tablespoons water
- Grease 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 about 1/2 cup of the batter into the waffle maker and cook until golden brown. About 5 to 7 minutes.
- Gently remove the waffle and repeat the process 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 warm over the spice waffles.
- The size of your waffle maker will determine how much batter your waffles will need.
- If the outside of the waffle is browned and ready but the inside isn’t cooked all the way, decrease the heat and cook each waffle a bit longer.
- The waffles can be stored in an airtight container in the refrigerator for 3 days or in the freezer (each waffles separated by parchment paper) for up to 3 months.
- Fuji, Golden Delicious, Honey Crisp, Granny Smith or any apples that stay a bit firm while cooked can be used instead of Gala apples.