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Flax and Walnut Waffles with Cranberry-Cherry Marmalade

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.

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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.

Servings
serving (1/2 large waffle plus 2 Tbs. marmalade)

Ingredients

  • Waffles
  • 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

Preparation

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.

Nutrition Information

  • Serving Size Makes 4 large waffles
  • Calories 259
  • Carbohydrate Content 38 g
  • Cholesterol Content 0 mg
  • 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
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g