My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

  


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Friday
Nov222013

breakfast friday | Cranberry Lemon Oat Waffles with Cranberry Compote

I have a little something different for you to do this year with cranberries.

Cranberry Lemon Waffles with Cranberry Compote | edibleperspective.com

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.

Cranberry Lemon Waffles with Cranberry Compote | edibleperspective.com

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. 

Cranberry Lemon Waffles with Cranberry Compote | edibleperspective.com

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. 

Cranberry Lemon Waffles with Cranberry Compote | edibleperspective.com

Whatever your Thanksgiving day—or any day—plans are waffles need to be a part of it.

Cranberry Lemon Waffles with Cranberry Compote | edibleperspective.com

Cranberry Lemon Waffles with Cranberry Compote | edibleperspective.com

Print this!

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.

Cranberry Lemon Waffles with Cranberry Compote | edibleperspective.com

Share your morning eats! #bfastfridayclub on twitter + instagram

Cranberry Lemon Waffles with Cranberry Compote | edibleperspective.com

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

Reader Comments (15)

Perfect timing! I have some cranberries leftover from another recipe and hadn't come up with anything to make with them. This compote for sure!
November 22, 2013 | Unregistered CommenterEmma
Beautiful waffles, and such a creative use for leftover cranberry sauce!
November 22, 2013 | Unregistered CommenterMarisa @ Uproot from Oregon
Ohh lady, this is gorgeous! I have a bag of cranberries sitting in my fridge, all lonely, but they will become these gorgeous waffles this weekend : )
November 22, 2013 | Unregistered CommenterAbby @ The Frosted Vegan
Super jealous! Still no waffle maker...though I did get the Cuisinart Food processor..went for the 14 cup! I am officially in love!
November 22, 2013 | Unregistered CommenterShel@PeachyPalate
These waffles look so good! I love cranberry sauce, and I always use the leftovers as a topping for my breakfast. I'm definitely going to try this compote, and I think I'll adapt your basic vegan waffle recipe to include some lemon zest and cranberries for a vegan version of this. Thanks for sharing the recipe.
November 22, 2013 | Unregistered CommenterKerry
I'm in love with cranberries (at least with my grandma's cranberry relish at thanksgiving) - I could use more of it in my life. At breakfast, all the time. Love this.
November 22, 2013 | Unregistered CommenterKatie
Bring it on!! These looks awesome!
November 22, 2013 | Unregistered CommenterTieghan
This is so beautiful and amazing.. great job :)
November 22, 2013 | Unregistered CommenterHari Chandana
Made the compote and had it with a savoury chickpea tart this evening. Looking forward to it on pumpkin pancakes for breakfast! Delicious, thank you for sharing :)
November 23, 2013 | Unregistered CommenterEmma
Hi Ashley! Out of my own culinary curiousity, I'm wondering...what's the difference between a chutney and a compote? Looks delicious--regardless of the name!!
November 23, 2013 | Unregistered CommenterCaroline C
Whaaaaaaaat?! Such a great idea!! And these are so gorgeous and FESTIVE!! I love it!
November 23, 2013 | Unregistered CommenterLinda Wagner Nutrition
I made these for breakfast today and they were amazing! I replaced the egg with ground chia and was a little worried about how it would work, but they turned out fine! It look them about 3 cycles to cook, they were great! I'm going to be enjoying this compote with my oatmeal this week :)
November 24, 2013 | Unregistered Commentermarlies
This is a way better use for cranberries, love the idea of these waffles.
November 24, 2013 | Unregistered CommenterKathryn
Yum! Fresh cranberries -- made into sauce/chutney or cake -- are one of my favorite things ever.
November 25, 2013 | Unregistered CommenterTammela
@Caroline - Chutneys are typically a more savory condiment and somewhat relish-like. They can be made with fruits or vegetables and spices. Compotes are fruit-only and cooked into a thick and sweet topping.

@Marlies - Glad you got them to work with the chia! Thanks for the feedback!
November 26, 2013 | Registered CommenterAshley

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