RECIPE: These icing-drizzled buckwheat waffles with apple pie filling are perfect for breakfast or dessert | Recipes



Lisa Storch, owner of Catch a Healthy Habit in Fairfield.

Lisa Storch went head-to-head with Bobby Flay on the Food Network’s Beat Bobby Flay last year and came out champion. In the process, she also bested her brother, Matt Storch, the noted chef-owner of Match in Norwalk and Match Burger Lobster in Westport. While that episode’s dish was kreplach, a dumpling in Jewish cuisine, here Storch whips up buckwheat waffles with apple pie filling and cinnamon roll icing drizzle. “I love cooked apples,” says Storch, owner of Catch a Healthy Habit in Fairfield. “Apple pie is probably my favorite dessert, so pairing the cooked apples with the waffles mimicked that a bit. The cinnamon roll drizzle elevates the dish. This is a great breakfast, brunch or anytime-of-the-day dish.”

Catch a Healthy Habit features creative recipes using organic, gluten-free, vegan ingredients. The menu ranges from vibrant juices, smoothies and hot drinks to breakfast eats, salads and desserts. “Everything’s made from scratch and free from soy, gums or any unwanted additives,” Storch says. “The buckwheat waffles represent all these aspects along with everything we serve. We have limited cooking facilities and being a mostly raw foods cafe it was logistically tricky to incorporate cooked foods. The waffle iron was an easy way to cook something healthy and hot.”

After earning a degree in dietetics from the University of Maryland and working at a bakery and a catering company, Storch’s future was uncertain. “I always enjoyed cooking, especially with my grandmothers growing up, and I was interested in health and wellness,” she says. “My brother was also at a crossroads with his career and we decided to go to culinary school together. We graduated from the Culinary Institute of America and worked together in several kitchens before I enrolled in the Institute for Integrative Nutrition in New York City. That’s where I met my husband and we ventured into raw and vegan foods.”

Storch admits that Matt remains her biggest influence. “We have similar ideas about formulating dishes with varying flavors and textures, and these waffles reflect a combination of components — the waffle comes out crispy and complements the soft sautéed apples and you have the natural-like flavor with the sweetness of the apples and cinnamon.”


Buckwheat waffles with apple pie filling & cinnamon roll icing drizzle

Serves: 4 

Prep time: 20–30 minutes

Cook time: 17–35 minutes, depending on the waffle iron 


For the waffles

  • 4 cups almond milk
  • 4 teaspoons apple cider vinegar
  • ½ cup coconut oil, melted and cooled slightly
  • 5 cups buckwheat flour
  • ¾ cups coconut sugar
  • ¼ cup baking powder
  • 1 teaspoon salt

For the apple pie filling

  • ½ cup maple syrup
  • 8 Granny Smith apples, peeled, cored and medium diced
  • 2 teaspoons cinnamon 
  • ½ teaspoon cardamom
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt

For the cinnamon roll icing drizzle

  • ½ cup maple syrup 
  • 1 cup powdered sugar
  • 2 teaspoons cinnamon 
  • ¼ cup water


For the waffles

In a bowl, mix the almond milk with the apple cider vinegar and allow the mixture to sit for 5 minutes. Then stir in the coconut oil until blended. 

In a separate bowl, mix together the dry ingredients. 

Combine the wet and dry ingredients, mixing with a spoon until completely blended.

Scoop 1 cup of the batter into a lightly oiled and preheated Belgian waffle iron and cook on medium heat for 4–5 minutes. Total cooking time will vary depending if you’re using a double or single waffle iron. 

For the apple pie filling

Heat a sauté pan on medium-high. Add the maple syrup to the pan, immediately following with the apples. Give a toss or stir and then add the remaining ingredients, and cook for about 5 minutes or until tender, stirring often.

For the cinnamon roll icing drizzle

In a bowl, whisk all ingredients together. 

To serve

Top each waffle with the apple pie filling and drizzle with the cinnamon roll icing.

Chef’s tip: A plant-based ice cream or coconut whipped cream is great to accompany this. Depending on the season, other cooked fruits work well, such as peaches, strawberry and rhubarb or blueberries. Some mocktails or a Bellini (Prosecco and peach cocktail) can be an excellent accompaniment, too!