Waffles with Winter Fruit Spiced Compote

Looking for an easy eat? Waffles can be a base for every meal. These Waffles with Winter Fruit Spiced Compote cover breakfast, lunch, and dessert. But you could also sub in savory toppings in place of the compote for a satisfying dinner. Make a big batch of waffles and freeze them; they’re easy to heat up any time.

Tip: To serve savory waffles for supper, eliminate the sugar from the waffle batter. Top waffles with cream cheese, sliced cherry tomatoes, salmon, and seasonings. Another option: hummus and shaved cucumber and tomatoes. Dot with capers and drizzle with a fruity extra-virgin olive oil. Yummy!

Waffles with Winter Fruit Spiced Compote

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Servings

4 to 6

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Ingredients

Spiced compote

• 2 cups mixed dried fruit like apricots, prunes, figs, and/or dates
• Finely grated zest from 1 orange
• 1 cup water
• 1/2 cup concentrated orange juice
• 2 tbsp maple syrup
• 1 cinnamon stick
• 1 star anise
• 1/4 tsp black peppercorns

Waffles

• 2 tbsp ground flaxseed
• 1/4 cup water
• 1 cup gluten-free unsweetened oat milk
• 1 tsp lemon juice
• 1/3 cup camelina oil or extra-virgin olive oil plus extra
• 2 tbsp coconut or raw sugar optional
• 2 cups gluten-free flour
• 2 tsp gluten-free baking powder
• 1/8 tsp sea salt
• Plain yogurt, dairy free if desired optional

Ingredients Spiced compote 2 cups mixed dried fruit like apricots, prunes, figs, and/or dates Finely grated zest from 1 orange 1 cup water 1/2 cup concentrated orange juice 2 tbsp maple syrup 1 cinnamon stick 1 star anise 1/4 tsp black peppercorns Waffles 2 tbsp ground flaxseed 1/4 cup water 1 cup gluten-free unsweetened oat milk 1 tsp lemon juice 1/3 cup camelina oil or extra-virgin olive oil plus extra 2 tbsp coconut or raw sugar optional 2 cups gluten-free flour 2 tsp gluten-free baking powder 1/8 tsp sea salt Plain yogurt, dairy free if desired optional

Servings 4 to 6 Print Recipe

Instructions

1. In medium saucepan, place dried fruit, orange zest, water, orange juice concentrate, maple syrup, and cinnamon stick. Tie star anise and peppercorns in small muslin bag and add to saucepan. Bring everything to a gentle boil. Reduce heat and cover, leaving lid slightly ajar; simmer for about 1 hour, or until flavors have amalgamated. Add a little more water if needed. Remove from heat and set aside to cool. Remove cinnamon stick and muslin bag with other spices. Place compote in container and, once cooled, cover and refrigerate. Compote can be refrigerated for up to 2 weeks.
2. In small bowl, combine ground flaxseed and water. After 5 minutes, add oat milk and lemon juice. Set aside for 3 minutes. Then whisk in oil, as well as sugar, if desired.
3. In large bowl, combine flour, baking powder, and sea salt. Stir to blend. Slowly stir in liquid ingredients and whisk until blended into a smooth batter. Set aside to rest and thicken for several minutes.
4. Line cookie sheet with parchment paper and set aside. Heat waffle maker and brush with oil. Pour in enough batter to fill the heated waffle maker and cook according to waffle maker instructions. Turn waffle out onto lined cookie sheet. Repeat with batter, brushing waffle maker with oil as needed. Layer cooked waffles between sheets of parchment as they are done.
5. To serve, place 1 or 2 waffles on serving plate. Spoon spiced compote over top and dollop with yogurt, if you wish. Garnish as desired.
6. Alternatively, cool waffles completely. Transfer to airtight container, with sheets of parchment in between, and freeze. To serve, simply place waffles on baking sheet in 350 F oven for 8 to 10 minutes, or until piping hot and slightly crisped.

Recipe Notes

Per serving: 305 calories; 5 g protein; 2 g total fat (0.3 g sat. fat); 72 g total carbohydrates (46 g sugars, 8 g fiber); 69 mg sodium