Hi, hi. Happy Monday.
I know, happy Monday?
Monday’s can be more of a grind, but today we are gonna make Monday fun.
Because instead of waffles for breakfast we’re doing waffles for dinner.
Yes, yes, yes, yes!
I am so serious.
Bourbon Coconut Caramel and all.
Trust me, it’s going to be the best Monday night dinner.
There is brie involved.
And roasted apples + pecans.
All in some seriously hearty and awesome buckwheat waffles.
FYI – buckwheat flour is my new favorite flour. I love its hearty texture, it really makes for an awesome savory waffle.
About the caramel.
Yeah, I know it’s pretty out there, putting caramel on a dinner waffle? But you only need just a little drizzle to complete the meal, and besides it is coconut caramel.
Coconut caramel with a splash of bourbon to help balance the sweet and tie it into this savory meal. It works, trust me. It’s mostly savory with a touch of sweet.
My very favorite combo these days.
It really, really works.
All of it together. Don’t skip one element. They all need each other.
Oh and they are great with a big green side salad, too. You know, to round the meal out.
Sorry for the lack of words on this Monday, but the weekend was a little rough, and not in a fun way.
Which is kind of a bummer, but here is to a better week! Let’s make every day of this week fun to make up for it!
Oh but first?
Waffles for dinner!
Roasted Apple Pecan and Brie Buckwheat Waffles with Bourbon Caramel Drizzle
- Yields: 4 waffles
- Cook time: 30 minutes
- Total time: 45 minutes
- Roasted Apples + Pecans
- 2 tablespoon butter, chopped
- 1/2 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 2 apples pink lady, cored and chopped
- 1/2 cup pecans, roughly chopped
- Bourbon Coconut Caramel Sauce
- 1/4 coconut water (may sub water)
- 1/2 cup brown sugar
- 3/4 cup canned coconut milk (may sub cream)
- 1 1/2 tablespoon bourbon
- 1/4 teaspoon salt
- 1 cup buckwheat flour
- 2/3 cup whole wheat pastry flour (for a gluten free waffle use sweet rice flower)
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup no sugar apple sauce
- 2 tablespoon coconut caramel sauce (from above)
- 2 tablespoon butter, melted
- 1 teaspoon vanilla
- 4 ounces brie, chopped
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Spread chopped apples and pecan across the baking sheet. Sprinkle with brown sugar and cinnamon. Toss with fingers. Top with the cubes of butter and bake for 15 to 25 minutes, until golden and bubbly. Remove from oven and set aside.
To make the caramel, combine the brown sugar and coconut water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. This will take about 5-6 minutes. When you see that it has started to turn brown, slowly pour in the coconut milk, whisking constantly and quickly. The sugar will harden around the whisk, don’t worry, it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 to 10 minutes more. Remove from the heat and stir in the bourbon and salt. Set aside.
To make the waffles, Combine the dry ingredients in a small bowl. In a separate medium size bowl whisk together the egg, milk, applesauce, 2 tablespoons caramel, 2 tablespoons melted butter and vanilla. Add the wet ingredients to the dry and stir until just combined. Stir in about 3/4 of the roasted apples and pecans and the chopped brie.
Preheat waffle iron. When ready scoop about 1/4 of the batter (you will need to spread the batter out using the back of a spoon) into the hot, greased waffle maker and cook to your preference.
Top the hot waffles with the remaining roasted apples and pecans. Drizzle with caramel sauce.
Buckwheat waffles slightly adapted from [Edible Perspective | http://www.edibleperspective.com/home/2013/4/19/basic-buckwheat-waffles.html]
It does not get much better.