Flax and Walnut Waffles with Cranberry-Cherry Marmalade
Makes 4 large waffles
30 minutes or fewer
Ground flaxseeds do double duty as both an egg replacer and a nutty flavor enhancer in these waffles. We’ve called for almond
milk, but any nondairy milk can be used.
- 1 ½ cups almond milk
- 1 ½ tsp. apple cider vinegar
- 1 Tbs. ground flaxseeds
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 2 Tbs. sugar
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. grated nutmeg
- ⅛ tsp. salt
- 2 Tbs. canola oil, plus more for brushing waffle iron
- ½ cup chopped toasted walnuts
- ½ cup orange marmalade
- ⅓ cup fresh or frozen cranberries
- 2 Tbs. pure maple syrup
- 2 Tbs. dried tart cherries
- ½ cinnamon stick
1. To make Waffles: Blend almond milk and vinegar in blender; let stand 10 minutes. Add ground flaxseeds and vanilla; blend 1 minute, or until thick and creamy.
2. Sift flour, sugar, baking powder, baking soda, nutmeg, and salt into large bowl. Whisk in almond milk mixture and 2 Tbs. oil. Stir in walnuts.
3. Preheat waffle iron to high heat. Brush waffle iron with oil (oil should sizzle). Spoon batter onto waffle iron. Close lid and cook 3 to 5 minutes, or until waffle is golden and crisp. Repeat with remaining batter.
4. Meanwhile, to make Cranberry-Cherry Marmalade: Bring all ingredients to a simmer in saucepan over medium-high heat. Reduce heat to medium-low, and simmer 4 to 5 minutes, or until cranberries burst, stirring often. Add 1 to 2 Tbs. water at a time until syrupy. Serve Waffles with Cranberry-Cherry Marmalade on side.
September 2010 p.52