breakfast friday | Cranberry Lemon Oat Waffles with Cranberry Compote
/I have a little something different for you to do this year with cranberries.
It’s called, breakfast.
Surprised? Me either. Doesn’t it just seem natural? Where did the tradition of cranberry sauce at Thanksgiving dinner start anyway? And why the congealed goop from a can? How did that become a “thing?”
Admittedly, I kind of like that weirdness from a can. Just a little scoop. Once a year. For good measure.
So what to do with this beautiful, vibrant, but extremely tart fruit?
It needs some major sweetness and a little kick of contrasting flavor. I’m going with lemon this time.
And you’ll probably need something hearty for breakfast since you’ll be busting your ass in the kitchen all day, right? Or, maybe you’re running in a turkey trot race and need a filling breakfast before or after? Or, maybe you’re planting it on the couch all day?
I pick option #3. I need a little more of that in my life.
Whatever your Thanksgiving day—or any day—plans are waffles need to be a part of it.
adapted from: my blueberry oat waffles and cranberry orange ginger sauce
Cranberry Lemon Oat Waffles with Cranberry Compote
gluten-free, dairy-free // yields 3, 6-inch Belgian waffles
for the compote:
- 12oz fresh cranberries
- 1/4-1/2 cup pure maple syrup*
- 1/4 cup coconut sugar, or sucanat/muscovado/brown sugar
- 1/4 cup orange juice
- 1/4 cup water
- 1 tablespoons + 1 teaspoon lightly packed lemon zest
- pinch of salt
- 1 teaspoon vanilla extract
for the waffles:
- 1 1/2 cups gluten-free oat flour
- 1/2 cup + 2 tablespoons gluten-free rolled oats
- 1/2 cup almond meal
- 2 tablespoons coconut sugar, or sucanat/muscovado/brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoons salt
- 2 large eggs
- 2/3 cup unsweetened almond milk
- 1/2 cup unsweetened applesauce
- 2 1/2 tablespoons unrefined coconut oil, melted and slightly cooled
- 1 tablespoon lemon zest
- 1/2 cup cooled cranberry compote
compote: Place all compote ingredients except the vanilla in a pot over medium-high heat. Bring to a boil allowing the cranberries to start bursting then lower heat and simmer for about 10-12 minutes until the mixture has thickened and most cranberries have burst, stirring frequently. Stir in vanilla extract and remove from the heat. Puree if desired for a smooth consistency.
waffles: Preheat your waffle iron to medium and grease if necessary. In a large bowl stir together the oat flour, oats, almond meal, sugar, baking powder, and salt. In another bowl whisk the eggs then whisk in the milk, applesauce, oil, and lemon zest. Pour the wet into the dry and whisk until just combined [when you no longer see dry flour]. Pour 1/2 cup of the compote into the batter and drag a butter knife through the mixture a few times to combine but not fully incorporate. Let sit for 5-8 minutes undisturbed.
Pour batter into waffle maker spreading around lightly then cook to desired doneness. I cook mine on medium heat for 1 1/2 cycles. Repeat until all waffles are cooked. Top with warmed compote, lemon zest, and extra maple syrup if desired.
notes: *Amount of sweetener needed will vary depending on your preference. Start with 1/4 cup, taste after cooking, and stir more in if desired. Cranberry tartness can sometimes vary. I used almost the entire 1/2 cup. Store extra compote in a sealed jar in the fridge and use on yogurt, waffles, Thanksgiving dinner, vanilla ice cream, etc.
Share your morning eats! #bfastfridayclub on twitter + instagram
Typhoon Haiyan Relief Auction
Be sure to head on over to Diana’s blog, The Chic Life. She has set up an amazing auction benefiting charities in the Philippines to help with Typhoon Haiyan relief. You’ll find a huge list of baked goods, gift cards, packaged food items, my cookbook Baked Doughnuts for Everyone, Angela’s upcoming cookbook, and more. Start the bidding now! Auction closes at 9pm ET tonight [11/22]!!
Thanks for your help + happy Friday!
Ashley
