INGREDIENTS
- Butterscotch sauce
- 40g unsalted butter
- 1 cup brown sugar
- 2 cups fresh cream
Waffles
- 2 cups whole wheat self-raising flour
- Pinch table salt
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- Pinch tsp ground nutmeg
- 1 ½ cups pink lady apple, grated
- 1 tbsp olive oil
- 5 tbsp brown sugar
- 2 cups almond milk
- 2 tsp lemon juice
- Canola spray
- Vanilla ice-cream to serve
DIRECTIONS
For the butterscotch sauce
- In a saucepan put the butter, brown sugar and cream.
- Heat on a low heat and simmer for 2 minutes – do not boil. Keep your eye on the sauce to avoid it bubbling over and burning.
- Leave to cool slightly.
- Put aside until waffles are ready.
For the waffles
- Pre-heat the waffle press.
- Mix together the flour, salt and spices.
- Mix together the grated apple, oil and sugar.
- Mix together the milk and lemon juice.
- Add the milk and apple to the flour mix and stir until combined.
- Do not over mix.
- Spray the waffle press and put 1/3 cup of waffle batter into the waffle press and cook for 4 minutes or until desired colour.