Cranberry Walnut Belgian Waffles Food

PUMPKIN BELGIAN WAFFLES WITH CRANBERRY COMPOTE

Pumpkin Belgian Waffles With Cranberry Compote image

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

Provided by healthy mamma

Categories Breakfast

Time 15m

Yield 14 waffles

Number Of Ingredients 22

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

Steps:

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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