Savory Rosemary Waffles & Apple Compote

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When you can’t decide if you want potatoes or pancakes for breakfast – Savory Rosemary Waffles & Apple Compote to the rescue!

Every time I go out for brunch I am so conflicted over getting something savory like a breakfast sandwich, or something sweet like heavenly fluffy waffles. It’s a real life struggle and it needs to be addressed.

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So when I found out I was the Twitter Contest winner of a case of Follow Your Heart Vegan Egg, I knew Breakfast was Back and it was gonna be Everything!!

What’s a girl to do with a case of Vegan Egg? Make every single thing she never thought she could because she stopped cooking with chicken eggs a long time ago. That’s what. Obviously.

It’s going to be an Eggy good time over here on Greens & Fries!

First up, Savory Rosemary Waffles & Apple Compote.

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The Vegan Egg acts EXACTLY as an egg is supposed to and fluffs these up so much. They were so light and airy with a perfect fluffy bite and texture. I was really so pleasantly surprised at how great these came out on the first shot. To be completely honest I’ve never made a traditional waffle before. As you know, I’ve been using my waffle iron pretty exclusively for Grilled Cheese Sandwiches since 2014. You can get some of that right here if you’re interested.

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Today it’s all about this delicious twist on breakfast/brunch that I know your entire family will love. The holidays are officially upon us and I am all about sharing the love through cooking for my loved ones. This recipe is a MUST. Trust me.

Savory Rosemary Waffles & Apple Compote

  • Servings: 4-6
  • Difficulty: easy
  • Print

rp 4.jpgIngredients:

Dry

1.5 cups all purpose flour
2 tbsp fresh rosemary
1/4 cup nutritional yeast
1 tbsp baking powder
1 heaping tsp sea salt

Wet
1 and 1/4 cup almond milk
1/4 cup olive oil
Β 
Apple Compote
1 apple – peeled and diced
2 tbsp maple syrup
1/2 tsp cinnamon
1 cup applesauce

Directions:

1. Add all your dry ingredients to a large bowl.
2. In a small bowl, whisk together your vegan egg according to instructions.
3. Add the rest of your wet ingredients to the egg mixture
4. Plug in your waffle iron and get it preheated to medium – dark. (about 7 out of 10)
5. Pour your wet ingredients over your dry and fold gently until everything comes together but don’t over mix.
6. Spray your waffle iron with olive oil spray and ladle on about 2/3 cup of your mixture in the middle of your waffle iron. Close tight and walk away until you get the green ‘ready light’ or until your waffle iron stops steaming. If you like your waffles a bit more crunchy on the outside, leave them in a little longer. Mine took about 4 – 5 minutes each. Repeat until all your waffle mixture is gone.
7. In the meantime you can heat up your apple compote by mixing everything together in a small saucepan over medium heat, stirring often. Once it comes to a bubble set it on very low heat and cover to thicken.
8. When you are ready to devour these just pour your compote right over your waffles and grab a fork!
Leftover waffles and compote can be stored in the freezer for a few months. Best to reheat your waffles in a toaster or conventional oven.
*Because the Vegan Egg is such a perfect replacer, chicken eggs will work in this recipe too. One for One. You could also use a different egg replacer such as a Flax or Chia egg and those should work too. I haven’t tested anything in this recipe except the Vegan Egg but just in case you were wondering…*
Hope you enjoy this Veganly Much!

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