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.
- serving (1/2 large waffle plus 2 Tbs. marmalade)Servings
- 1 1/2 cups almond milk
- 1 1/2 tsp. apple cider vinegar
- 1 Tbs. ground flaxseeds
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 2 Tbs. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. grated nutmeg
- 1/8 tsp. salt
- 2 Tbs. canola oil, plus more for brushing waffle iron
- 1/2 cup chopped toasted walnuts
- Cranberry-Cherry Marmalade
- 1/2 cup orange marmalade
- 1/3 cup fresh or frozen cranberries
- 2 Tbs. pure maple syrup
- 2 Tbs. dried tart cherries
- 1/2 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.
- Serving Size: Makes 4 large waffles
- Calories: 259
- Carbohydrate Content: 38 g
- Fat Content: 11 g
- Fiber Content: 2 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 230 mg
- Sugar Content: 21 g