Thank you Veggie Box member Seven Mattes for sharing these delicious recipes!

Waffle: 2 1/2 cups cups all-purpose flour 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 tsp ground cinnamon 1 tsp ground ginger (or 1 tablespoon grated fresh Veggie Box ginger from last week) 1/2 tsp ground or freshly grated nutmeg 1/4 tsp cloves 2 cups rice or soy milk 1 cup pureed pumpkin (see recipe in this newsletter) 1/3 cup oil 1/3 cup brown sugar 2 tsp vanilla extract Apple Topping: 3 Veggie Box apples 1 Tbsp lemon juice 1/2 Tbsp coconut oil (optional) 1/3 cup coconut sugar (or sub organic cane sugar) 3/4 tsp ground cinnamon 1/2 tsp fresh grated last week’s Veggie Box ginger 1 pinch nutmeg 1 1/2 Tbsp cornstarch or arrowroot starch (for thickening the sauce) 1 1/2 Tbsp fresh apple juice or water 1 pinch sea salt

Waffle:
Preheat your waffle maker to manufacturer’s
instructions. Sift together the flour, baking powder, salt & spices. In a separate bowl, vigorously whisk
together the soy milk, pumpkin, oil, brown sugar &
vanilla until well emulsified. Pour the wet ingredients
in the dry and mix. Prepare waffles according to the
manufacturer’s instructions. Enjoy with the
following recipe for baked apple topping and maple
syrup!

Apple Topping:
Preheat oven to 350 degrees F (176 C) and set out
a 9×13-inch (or similar size) baking dish. Peel and core apples, quarter, and use a paring knife
to thinly slice lengthwise. The thinner the better!
Just try to be consistent so they cook evenly. Add to your baking dish and top with lemon juice, coconut oil (optional), coconut sugar, cinnamon, ginger, nutmeg, cornstarch (or arrowroot), apple
juice (or water), and a pinch of salt. Toss to combine. Then loosely cover with foil. Bake for 45 minutes (covered). Then carefully
remove foil and bake for an additional 10-15
minutes or until the apples are very fork tender
(especially in the center of the dish) and slightly
caramelized.