These Orange Cranberry Waffles are bursting with holiday flavour! They are drizzled with a Cranberry Maple Compote and are vegan and gluten free!
One thing I know for sure is that Christmas is the most wonderful time of year. You guys already know that it’s my favourite season, and with that comes ALL the festive foods. I always feel like I’m lacking in festive breakfasts , so wanted to shake it up this year with these Orange Cranberry Waffles with Cranberry Maple Compote. Let me tell you – you’re going to need these waffles on your Christmas/holiday table.
We’ll be spending Christmas this year as a family away from home, so what better way than to bring a piece of home with me? Of course I’m not actually travelling with these waffles (though I’ve been known to do that) but you can bet that the waffle maker is coming with me in my suitcase. Yup, it’s that good.
Calphalon’s IntelliCrisp Waffle Maker is without a doubt, the best waffle iron I have ever used. If you watched my insta stories then you saw me raving like crazy over it. This is just one amazing appliance in Calphalon’s new line of kitchen appliances. This beautiful collection includes the Calphalon Quartz Heat Countertop Oven , the Calphalon Special Brew Coffee Maker , the Calphalon Even Sear Multi-Grill , the Calphalon Digital Sauté Slow Cooker , the Calphalon Intellicrisp Waffle Maker and the Calphalon Auto-Speed Blender . Let me break down my favourite things about this waffle maker:
- It BEEPS when it’s ready to put the waffle maker is preheated. HELLO, this waffle maker is the thing dreams are made of.
- It’s ceramic coated so you do not – I repeat – you do not need to oil or butter this. No more praying that this won’t stick. It won’t stick – simple as that!
- There’s a sensor that senses the waffles, then counts down the cooking time, then beeps when it’s finished. Okay, this saved all stress and anxiety
- It locks in place, so when you’re taking it down from a high shelf it’s super easy to grab
- It’s gorgeous. Like, this waffle maker is super sleek.
Long story short, go and run out and buy this for everyone you know that loves waffles. Which is pretty much everyone on earth. It’ll make the perfect Christmas gift because if I didn’t already have it, it would be on my list. Friends, look out for WAY more waffle recipes from me in the future.
Speaking of waffles, yes, these Orange Cranberry Waffles are perfect. The flavour leans more on the cranberry than the orange side, but you could easily up it by swapping out a few tablespoons of the vegan buttermilk for more orange juice. It’s speckled with beautiful burst cranberries, and has a subtle hint of orange. So basically this tastes like sunshine.
You guys didn’t think I was going to add plain ole’ (as delicious as it is that way) maple syrup to these festive waffles did you? No. Orange Cranberry Waffles deserve maple syrup spiced with orange zest and cranberries. It’s as easy as heating the maple syrup in a pan with a handful of cranberries, a little vanilla extract and a bit of zest until the cranberries pop. Then let it cool while you finish the rest of the waffles. It takes these already perfectly crisp on the outside soft on the inside waffles to another level. You know when you guys are always asking for those little things I do to take my own versions over the top? This is one of them!
I hope you enjoy these waffles friends! The recipe can be easily doubled, or even tripled. Also, these freeze like a dream. I guarantee that you’ll be making them more than once throughout the holiday season, so to make it easier you can freeze your cranberries and even your orange zest. That way the zesting – the “hardest” part – is easy for you. Enjoy, friends!
Ingredients
Orange Cranberry Waffles
- 1 cup of oats, ground into a flour (or oat flour) , 87g
- 1 ¼ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour , ( 185 g)
- ½ teaspoon baking soda , 2.4g
- 1 ½ teaspoons baking powder , 7.2g
- ½ teaspoon cinnamon , optional
- ¾ teaspoon sea salt , 4.2g
- 2 teaspoons orange zest
- 1 ½ cups cashew milk , or any nut milk, 360ml
- 2 teaspoons apple cider vinegar , or white vinegar, 10ml
- 1 tablespoon orange juice , 15ml
- ¼ cup melted vegan butter , 44g
- ½ teaspoon vanilla extract , 2.5ml
- 2 tablespoons maple syrup , 30ml
- ½ cup fresh or frozen cranberries , 50g
Cranberry Maple Compote
- ½ cup maple syrup , or agave, 120ml
- ¼ cup fresh or frozen cranberries , 25g
- 2 teaspoons orange zest
Instructions
Vegan Orange Cranberry Waffles
- Mix the cashew milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix the oat flour, gluten free flour, baking soda, baking powder, cinnamon, sea salt and orange zest together. Set aside.
- In a smaller bowl, mix all the vegan buttermilk, orange juice, the melted vegan butter, the maple syrup and the vanilla extract.
- Pour the wet ingredients into the dry and mix until combined.
- Turn on and preheat your Calphalon IntelliCrisp Waffle Maker according to which done level that you want. I set mine two dials before max because I like mine crisp and brown but also very fluffy.
- When preheated, use a ½ cup/125ml measuring cup, scoop out some batter and pour/spread into the middle of each side of the waffle maker (so ½ cup per side). You don’t need to push it to the edges. Close and remove when the timer on Calphalon IntelliCrisp Waffle Maker is finished and the waffle maker beeps.
- Remove each waffle and place on a baking sheet in your oven or toaster oven on “warm” or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
- While the waffles are being made, you can prepare your Cranberry Maple Compote.
Cranberry Maple Compote
- Add all the ingredients to a pot over high heat. Bring the ingredients to a boil until cranberries begin to pop, and then remove from heat. Allow to cool while cooking the rest of the waffles.
- Serve with the waffles and enjoy!
Orange Cranberry Waffles with Maple Cranberry Compote (Vegan)
Ingredients
Orange Cranberry Waffles
- 1 cup of oats, ground into a flour (or oat flour) 87g
- 1 ¼ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour ( 185 g)
- ½ teaspoon baking soda 2.4g
- 1 ½ teaspoons baking powder 7.2g
- ½ teaspoon cinnamon optional
- ¾ teaspoon sea salt 4.2g
- 2 teaspoons orange zest
- 1 ½ cups cashew milk or any nut milk, 360ml
- 2 teaspoons apple cider vinegar or white vinegar, 10ml
- 1 tablespoon orange juice 15ml
- ¼ cup melted vegan butter 44g
- ½ teaspoon vanilla extract 2.5ml
- 2 tablespoons maple syrup 30ml
- ½ cup fresh or frozen cranberries 50g
Cranberry Maple Compote
- ½ cup maple syrup or agave, 120ml
- ¼ cup fresh or frozen cranberries 25g
- 2 teaspoons orange zest
Instructions
Vegan Orange Cranberry Waffles
- Mix the cashew milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix the oat flour, gluten free flour, baking soda, baking powder, cinnamon, sea salt and orange zest together. Set aside.
- In a smaller bowl, mix all the vegan buttermilk, orange juice, the melted vegan butter, the maple syrup and the vanilla extract.
- Pour the wet ingredients into the dry and mix until combined.
- Turn on and preheat your Calphalon IntelliCrisp Waffle Maker according to which done level that you want. I set mine two dials before max because I like mine crisp and brown but also very fluffy.
- When preheated, use a ½ cup/125ml measuring cup, scoop out some batter and pour/spread into the middle of each side of the waffle maker (so ½ cup per side). You don’t need to push it to the edges. Close and remove when the timer on Calphalon IntelliCrisp Waffle Maker is finished and the waffle maker beeps.
- Remove each waffle and place on a baking sheet in your oven or toaster oven on “warm” or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
- While the waffles are being made, you can prepare your Cranberry Maple Compote.
Cranberry Maple Compote
- Add all the ingredients to a pot over high heat. Bring the ingredients to a boil until cranberries begin to pop, and then remove from heat. Allow to cool while cooking the rest of the waffles.
- Serve with the waffles and enjoy!
Nutrition
Orange Cranberry Waffles with Maple Cranberry Compote (Vegan) https://jessicainthekitchen.com/orange-cranberry-waffles-vegan-with-maple-cranberry-compote/ December 7, 2018
These Lentil Balls with Zesty Rice are so versatile! They’re easy to make, filled with flavour and so meal preppable!
One of things that we are trying to do more in the new year is meal planning. You’d think being a food blog we would always have food in the fridge right? Except like in December aka dessert month on the blog, and as much as I would love to 🙂 I need to eat more meals than just desserts, ya know? That’s where meal planning and meal prep comes in. While we tend to meal prep ingredients themselves (hello baked sweet potatoes), we also love recipes that produce lots of servings, thus making life so much easier. These Lentil Balls with Zesty Rice are so perfect for that, that it’s now a part of our meal prep plan.
This recipe is from Jackie Sobon of Vegan Yack Attack’s new cookbook: Vegan Yack Attack On The Go ! #VYAonthego Firstly, this is such an amazing cookbook. Filled with amazing photos, evergreen recipes great for all year, that are easy, simple and taste AMAZING. I was psyched to share a recipe from Jackie’s book and this one seemed so perfect. The whole point of Vegan Yack Attack On The Go! is to provide recipes if you’re who (like me) is always on the go and want easy additions to make your plant-based life even easier! This recipe does just that.
My favourite thing about these Lentil Balls is probably that they are so versatile. In this recipe, Jackie makes and serves them in almost like a Buddha bowl. We did this, but also tried them one day in the sauce from my sticky sesame mushrooms. They worked both ways so well, and by the time I went to get some, Gav had finished them all. Always an amazing sign. I love the fact that the process to make these lentil balls is so easy. Blend, shape, bake. It means you can actually do these often, and it’ll make four great servings. I don’t usually eat rice, but I definitely loved the way Jackie treated this rice. It’s such a nice and light flavour boost and looks so pretty too. This is just one of so many delicious and simple recipes from her cookbook Vegan Yack Attack On The Go! Also? This would make an AMAZING last minute Christmas gift.
Be sure to check out Jackie’s book friends and try this recipe! Enjoy!
Ingredients
TO MAKE THE LENTIL BALLS:
- 2 cans , 30 ounces, or 850 g black or brown lentils, drained and rinsed
- 1 cup walnut halves , (100g)
- 3 tablespoons chopped dried mushrooms , (5g)
- 1½ tablespoons tomato paste , (25g)
- 3 tablespoons fresh parsley , (5g)
- ½ teaspoon black pepper
- ½ cup gluten-free bread crumbs , (80g)
FOR THE ZESTY RICE:
- 2 2/3 cups water , (635ml)
- 1 1/3 cups uncooked basmati rice , (255g)
- 2 tablespoons lemon juice , (30 ml)
- 1½ tablespoons minced fresh parsley , (5g)
- 2 teaspoons lemon zest , (4g)
- 1/8 teaspoon salt , or to taste
FOR THE ASSEMBLY:
- 2 cups chopped lettuce , (100g)
- 1 cup halved cherry tomatoes , (130g)
- ¼ cup slivered red onion , (35g)
- 4 lemon wedges
Instructions
TO MAKE THE LENTIL BALLS:
- Preheat the oven to 375ºF (190ºC, or gas mark 5), and line a baking sheet with parchment paper or a silicone baking mat .
- Place the lentils, walnuts, dried mushrooms, tomato paste, parsley, salt, and pepper into a food processor equipped with an S-blade. Pulse the mixture until it is broken down into smaller pieces, but is not yet a paste. Fold the bread crumbs into the lentil mixture until combined.Form twenty 2-tablespoon-sized (30 g) lentil balls with your hands, and place them on the baking sheet. Bake for 10 minutes, then flip them over, baking for an additional 10 minutes. Cool on a rack for 7 to 10 minutes before removing them.
TO MAKE THE ZESTY RICE:
- In a pot, bring the water and rice to a boil over medium heat. Cover with a lid, and adjust the heat to medium-low. Simmer for 20 minutes, or until the rice is tender. Stir the lemon juice, parsley, lemon zest, and salt into the rice until evenly combined. Taste and add more salt, if preferred.
TO ASSEMBLE:
- Combine lettuce, tomatoes, and red onions in a bowl, then divide it between 4 plates or containers. Then, divide the rice and lentil balls between each plate. Garnish with a lemon wedge and serve.
