Pumpkin Belgian Waffles With Cranberry Compote |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
I've adapted this recipe so it is healthy and still very yummy. My kids think this is just the best treat. We make it sometimes on a lazy weekend morning. I make double the compote and save it for a sauce over yogurt Ingredients:
1 cup cake flour |
1 1/2 cups unbleached whole wheat flour |
1/2 cup wheat germ |
1/4 cup flax seed meal |
1/3 cup agave nectar |
2 tablespoons baking powder |
2 teaspoons pumpkin pie spice |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1 1/2 cups low-fat milk |
1 (15 ounce) can pumpkin puree (not pumpkin pie filling) |
1/4 cup butter |
2 eggs |
1 egg white |
1/2 cup chopped pecans, plus more for topping |
1 (12 ounce) package fresh cranberries |
1/2 cup agave nectar |
2 tablespoons fresh orange juice |
1 tablespoon orange zest |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 teaspoon real vanilla extract |
Directions:
1. For the Waffles:.
2. Stir the flour, wheat germ flax meal, chopped nuts, baking powder, spices and salt together in a large bowl.
3. Beat together the milk, pumpkin, melted butter and eggs & egg white in a small bowl. Pour wet ingredients into dry ingredients. Mix together to make a slightly lumpy batter.
4. Using a measuring cup, pour the batter into a preheated waffle iron. Cook about 6 minutes or adjusting for your waffle maker.
5. For the Compote:.
6. Put all ingredients into medium saucepan. Bring to a boil. Cook for 5 minutes stirring often. Reduce heat to medium-low, cook for another 5-7 minutes until cranberries cook down & skin starts to peel. Let cool for 5 minutes.
7. makes about 3 cups compote.
|
|