Orange Cranberry Waffles with Maple Cranberry Compote (Vegan)
Delight in these fluffy vegan waffles infused with orange and topped with a tangy cranberry compote, perfect for a cozy breakfast or brunch.
Ingredients
Wet Ingredients
- 1 ½ cups cashew milk ((or any nut milk, 360ml))
- 2 teaspoons apple cider vinegar ((or white vinegar, 10ml))
- 1 cup oats, ground into a flour ((or oat flour) (87g))
- 1 ¼ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (((185g)))
- ½ teaspoon baking soda ((2.4g))
- 1 ½ teaspoons baking powder ((7.2g))
- ½ teaspoon cinnamon ((optional))
- ¾ teaspoon sea salt ((4.2g))
- 2 teaspoons orange zest
- 1 tablespoon orange juice ((15ml))
- ¼ cup melted vegan butter ((44g))
- 2 tablespoons maple syrup ((30ml))
- ½ teaspoon vanilla extract ((2.5ml))
Cranberry Topping
- ½ cup fresh or frozen cranberries ((50g))
- ½ cup maple syrup ((or agave, 120ml))
- ¼ cup fresh or frozen cranberries ((25g))
- 2 teaspoons orange zest
Instructions
- Mix wet ingredients in a bowl until well combined.
- In a separate bowl, combine dry ingredients and whisk.
- Pour wet into dry and stir until just combined.
- Cook waffles in a preheated waffle iron until golden brown.
- Prepare cranberry compote by simmering cranberries with maple syrup and orange zest until thickened.
- Serve waffles topped with warm cranberry compote.
Notes
For extra flavor, add a splash of orange liqueur or a sprinkle of chopped nuts.