How do I best store these applesauce waffles?

I store them in an airtight container in the fridge for up to 3 days. In the freezer, they keep for up to 3 months. I reheat them in the toaster or briefly in the oven, and then they are delicious again.

Can I use flour other than rice flour?

Yes, that is possible. Buckwheat flour or oat flour also work, but the taste and texture will change a little. When using oat flour, make sure to use gluten-free oats if you want to keep the recipe gluten-free.

Are these waffles crispy or soft?

They are mainly soft on the inside, with a slightly crispy edge. Truly ideal for children, in the lunchbox or as a healthy snack.

Can I make them a bit sweeter?

Yes, certainly. The applesauce already provides natural sweetness, but feel free to add 1 tablespoon of maple syrup or coconut blossom sugar if you prefer them a bit sweeter.

Can I add any other seasonings?

Absolutely. Ginger, lemon zest, or finely chopped nuts are delicious in this. A little cardamom also goes very well with it.

Healthy applesauce waffles

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20min

•

Easy

These healthy waffles, folks… a delightful way to use up leftover applesauce from the chicken on Sunday! I got the recipe from Laura from our team, and she got it from a friend who develops recipes for people with overweight. I tested them for you because they are super delicious and mega simple to make. Completely plant-based, gluten-free, and thus ideal for your lunchbox or snack box, for yourself or for your kids. Isn't that cool?

With simple ingredients, I can whip up delicious waffles in no time. Perfect as breakfast, a snack, or a quick lunch. And if you feel like switching it up, definitely check out my oatmeal waffles.

Ingredients

What do you need?

Quantity: 2 to 3 people (8 small waffles)

150 g applesauce
200 g whole wheat rice flour
1 tsp cinnamon
1 pinch of salt
1 teaspoon vanilla extract
zest of 1 orange
150 ml plant-based milk
2 tbsp neutral oil, plus extra to grease the waffle iron
1 tsp baking powder

Make it veggie!

This recipe is completely plant-based and therefore automatically vegetarian.

Preparation method

How do you make this?

Preheat your waffle iron thoroughly. This is important to get beautiful golden-brown waffles that don't stick.

Mix the applesauce, plant-based milk, vanilla extract, orange zest, and 2 tablespoons of neutral oil in a bowl until smooth.

Add the whole wheat rice flour, cinnamon, salt, and baking powder. Stir until you have a smooth batter. Let the batter rest for 5 minutes so that the rice flour can absorb the moisture well.

Lightly grease the waffle iron with a little neutral oil.

Scoop a portion of batter into the waffle iron and bake the waffles until golden brown and slightly crispy.

Repeat until the batter is finished and let the waffles cool briefly on a wire rack. This way they stay at their best.

Serve them plain, with some extra applesauce, fresh fruit, or nuts on top.

Tips

Let the batter rest for 5 minutes before you start baking. This gives a better structure.
If your waffles are too dry or the batter is too thick, add a small splash of extra plant-based milk.
Preferably use unsweetened applesauce if you want to keep them healthy and naturally sweet.
Finish with extra applesauce, fresh fruit, nuts, or a spoonful of yogurt for a festive touch.
No rice flour at home? Buckwheat flour works too, but it gives a stronger flavor.
For extra flavor, you can also add ginger, lemon zest, or finely chopped nuts.
Storage tips
I keep these waffles in the fridge for up to 3 days in an airtight container.
They will keep in the freezer for up to 3 months in a well-sealed freezer bag or container.
I prefer reheating them in the toaster or briefly in the oven, so they become nice and crispy again.