MENU

Cornbread Waffles with Cranberry Compote

Cornbread Waffles.png
Cornbread Waffles.png

Looking for a tasty waffle recipe perfect for the holidays? Julie Hasson, a cookbook author and private chef, joined us to share her recipe that avoids common food allergens. She says if you’re in a rush, you can use a store-bought cranberry sauce in place of the compote.

For more great food information and delicious recipes, visit Julie's blog.

Gluten-Free Orange Cornbread Waffles with Vanilla Cranberry Compote

Makes about 6-8 Belgian-style waffles (depending on the size of your waffle iron), serves 4

Cranberry Compote:

  • 1/2 cup orange juice
  • 1/2 cup granulated sugar
  • 2 cups fresh or frozen cranberries
  • 10-oz canned crushed pineapple (in juice), undrained
  • 1 tesaspoon vanilla paste
  • 1/8 teaspoon ground cinnamon

Waffles:

  • 1 cup Bob’s Red Mill gluten-free 1 to 1 flour
  • 1 cup yellow cornmeal
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/8 teaspoon fine sea salt
  • 3/4 cup orange juice
  • 3/4 cup soymilk
  • Maple syrup or agave nectar, to serve
  • Vegan butter, to serve
  1. Compote: In a large saucepan, combine orange juice, sugar, cranberries, pineapple and cinnamon. Bring mixture to a simmer, stirring as needed. Reduce heat slightly, and simmer partially covered, stirring occasionally, about 10-12 minutes, or until cranberries have popped and sauce has thickened up. Stir in vanilla paste. Let cool for about 30 minutes to let flavors meld.
  2. Waffles: In a medium bowl, mix together flour, cornmeal, sugar, baking powder and salt.
  3. Add the orange juice and soymilk to the flour mixture, stirring until mixed.
  4. Preheat waffle iron, and grease well (use a pastry brush and lightly coat iron with oil). Scoop batter with a 1/3 cup measure (or smaller, depending on your waffle iron), and place on iron. Close lid and cook until golden. Repeat with remaining batter.
  5. To serve, arrange waffles on 4 plates and top with a scoop of cranberry sauce and a drizzle of maple syrup or agave nectar. If desired, you can add a pat of vegan butter to hot waffles before adding the toppings.

Tip: The cranberry sauce can be made several days ahead. If you’re not gluten-free, you can yse regular all-purpose flour in place of the gluten-free flour.

Copyright © 2017 Julie Hasson