Say hello to these luscious, in-season yogurt parfaits stacked high with easy maple-glazed apples and quick waffle-walnut crumbs.
What do you do when you have to press the restart button on life? Almost six years ago, that’s what my family did when my now 15-year-old son Isaiah was diagnosed with gluten intolerance. When the doctor gave us the news, his first question was, “What am I going to eat?”
While I was busy madly developing ways to recreate all of Isaiah’s favorite foods, I looked around the supermarket to see what was available and the first thing I found were Van’s gluten-free waffles, which quickly became a breakfast staple in our house.
What I didn’t expect was how versatile waffles could be. I quickly realized I could use waffles for both sweet and savory dishes and would surprise Isaiah for lunch with peanut butter-and-jelly waffle sandwiches or at our dinner table with waffle-crusted fried chicken.
And for breakfast? These healthy, flavor-packed caramelized apple yogurt parfaits with the unexpected crunch of waffle-walnut crumbs.
Maple Apple-Waffle Crumble Yogurt Parfaits
One package of Van’s Gluten Free Apple Cinnamon Waffles
defrosted and torn into pieces
½ cup chopped walnuts
2 tablespoons unflavored coconut oil or unsalted butter
5 apples—peeled, cored and sliced into wedges
¾ cup maple syrup
½ teaspoon salt
¼ teaspoon cinnamon
4 cups plain or vanilla Greek yogurt
1. Preheat the oven to 400º. Place the waffle pieces into a food processor; pulse until small crumbs form. Evenly spread the waffle crumbs and walnuts on a baking sheet; toast until dry, about 10 minutes.
2. Meanwhile, heat a large skillet over medium-high heat, stir together the coconut oil and apples; cook, stirring occasionally, until golden brown, 10 to 12 minutes. Reduce the heat to low, stir in the maple syrup, salt and cinnamon; simmer until the apples are tender, about 5 minutes. To serve, layer the apples with the yogurt and waffle-walnut crumbs in four parfait glasses or bowls. Eat warm or refrigerate for later.
Recipe by Silvana Nardone, author of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals
and founder of silvanaskitchen.com
and Easy Eats
magazine. You can easily turn this breakfast dish into dessert by swapping dairy-free ice cream or sorbet for the yogurt.