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
- 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
- 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
- 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.
- Waffles: In a medium bowl, mix together flour, cornmeal, sugar, baking powder and salt.
- Add the orange juice and soymilk to the flour mixture, stirring until mixed.
- 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.
- 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