Pumpkin Belgian Waffles With Cranberry Compote
- Ready In:
- 15mins
- Ingredients:
- 22
- Yields:
-
14 waffles
ingredients
-
For Waffles
- 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
-
For Cranberry Compote
- 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
- For the Waffles:.
- Stir the flour, wheat germ flax meal, chopped nuts, baking powder, spices and salt together in a large bowl.
- 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.
- Using a measuring cup, pour the batter into a preheated waffle iron. Cook about 6 minutes or adjusting for your waffle maker.
- For the Compote:.
- 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.
- makes about 3 cups compote.
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RECIPE SUBMITTED BY
Busy mom of 4 who loves to cook! I love experimenting to find healthy alternatives to the pre-made junk found in stores.