Almond Waffles with Berry Compote

By Julie Andrews

Waffles!

Did I specifically plan to post a pancake recipe followed by a waffle recipe? Why yes, I did! I love breakfast food and I’m guessing you do, too.

Many traditional pancake and waffle recipes are made with refined white flour, which may taste awesome, but doesn’t provide us with much nutrition. That’s why I decided to remake the two recipes using whole grain or nut flours that are much more nutrient dense. In this waffle recipe, I used almond flour (finely ground almonds) because it’s a good source of fiber, vitamins and minerals. I also added a bit of almond butter to give the waffles a nice texture and richer almond flavor (yum!).

In addition, I made a berry compote to top the waffles with because berries have phytonutrients, fiber, water, vitamins and minerals that are very beneficial to our health. This round I used blueberries, but you can absolutely use strawberries, blackberries or raspberries, if you wish!

Not only did we greatly improve the nutritional value of waffles with this recipe, but we enhanced the flavor AND texture!

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Almond Waffles with Berry Compote

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 15-20 mins
  • Total Time: 25-35 mins
  • Yield: Makes 6 waffles 1x
  • Category: Breakfast
  • Method: Stove-Top
  • Cuisine: American
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Description

Almond flour cinnamon waffles with an easy homemade berry-orange topping.

Ingredients

Scale

Berry Compote:

  • 1 ½ cups fresh or frozen berries
  • ¾ cup orange juice (or water)
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon cornstarch

Almond Waffles:

  • 2 cups almond flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher or sea salt
  • 2 large eggs, separated
  • 2 tablespoons almond butter
  • 2 tablespoons oil
  • ½ cup milk
  • ½ teaspoon vanilla extract

Instructions

  1. Place the berries, orange juice and sugar in a small saucepan and bring to a simmer. Cook 7-10 minutes or until mixture is slightly reduced. Whisk in the cornstarch and cook another 1-2 minutes or until slightly thickened. Set aside.
  2. Heat a waffle iron to medium heat.
  3. In a medium bowl, whisk together the almond flour, sugar, baking powder, cinnamon and salt until combined. Set aside.
  4. In another medium bowl, whisk together the egg yolks, almond butter and oil and butter until pale in color. Whisk in the milk and vanilla extract until incorporated. Fold the wet ingredients in the bowl with the dry ingredients until incorporated.
  5. Place the egg whites in the empty bowl. Use a hand mixer set on high to beat the egg whites until stiff peaks form. Gently fold the egg whites into the waffle batter until incorporated.
  6. Spray the waffle iron with cooking spray. Scoop 1/3 cup batter into the waffle maker and use the back of the measuring cup to spread the batter in an even layer. Close the waffle iron and cook 5-6 minutes or until waffle is set and lightly browned. Repeat with the remaining batter.
  7. Serve almond waffles with berry compote.

Notes

Storage Tip: Make waffles in advance and store them in an airtight container or Ziplog bag for up to 2 months.

Nutrition

  • Serving Size: 1 waffle
  • Calories: 229
  • Sugar: 15g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 62mg

Keywords: waffles, waffle, breakfast, brunch, berries, berry, almond

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Posted in Breakfast, Gluten Free, Recipes, Vegetarian and tagged , , , , , , ,