Cinnamon Apple Mochi Waffle with Apple Syrup
Cinnamon Apple Mochi Waffles are a delicious fall breakfast treat. These naturally gluten free waffles are crispy on the outside and chewy like mochi on the inside.
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Servings: 4 waffles
Equipment
Ingredients
Apple Syrup
- 3 cups granny smith apples, peeled, cored and diced (about 3 small apples)
- 1 cup brown sugar
- 1/4 cup water
- 2 tablespoons butter
- 1 teaspoon cornstarch
- 1 teaspoon water
Apple Mochi Waffles
- 3/4 cup milk
- 1 egg
- 1 1/4 cup mochiko
- 1/4 cup brown sugar
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup cooked apples see apple syrup recipe
- non-stick spray
- chopped pecans optional
Instructions
Apple Syrup
- Add apples, brown sugar and 1/4 cup of water to a small pot over medium heat. Bring it to a soft boil, then cook it for 10 minutes, stirring occasionally.
- Remove 1/2 cup of apples and set it aside. (Don't include the liquid.)
- Mix 1 teaspoon of water together with the cornstarch. Add it to the pot, along with the butter, and cook for an additional 2 minutes, until it thickens slightly.
Apple Mochi Waffle
- Preheat your waffle iron.
- In a small bowl, combine the mochiko, baking powder, salt and cinnamon. Set it aside.
- Whisk the milk, egg and brown sugar together in a large bowl.
- Add the dry ingredients to the wet ingredients and mix until almost combined. Then, add the 1/2 cup of apples and mix until everything is incorporated.
- Grease your waffle iron with non-stick spray. Then add 1/2 cup of batter and cook for 3-5 minutes until golden brown.
- Top with apple syrup and pecans and dig in! Enjoy!
Notes
- This recipe was adapted from Keeping It Relle.
- Purchase mochiko at your local Asian store, or online.
Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!