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Buckwheat Waffles With Cranberry Sauce



Did you know that cranberries are one of the healthiest fruits? They are packed with antioxidants, one of them being vitamin C. According to studies, along with lemons, cranberries are the fruits that have the strongest potential to decrease the proliferation of cancer cells [1].


A lot of women, I am sure, are also familiar with its preventative properties when it comes to urinary tract infections. And how does it work, you may ask? Cranberries simply reduce the ability of E.coli (the bacteria which causes UTIs, often found in meat) to stick to the walls of the bladder.


But how do we incorporate cranberries in our menu more often? They are sour and tangy. Today, I will share my way of enjoying cranberries. Just put them on top of a crispy waffle! Even though the cranberry sauce I describe in the recipe below uses maple syrup, the final product still tastes sourish. But you know what? I really like it, because it kind of awakens my taste buds and even energizes me. To make the flavor milder, you can always top your waffles with some extra plant-based yogurt, nuts and/or nut butter.


Now, let's see how to up those antioxidants!

BUCKWHEAT WAFFLES WITH CRANBERRY SAUCE

VEGAN, GLUTEN-FREE

YIELD: makes around 3 waffles


INGREDIENTS:


For the waffles

  • 1 cup of buckwheat flour

  • A pinch of salt

  • 2 tsp of baking powder

  • 2 tbsp of maple syrup

  • 1 tbsp of coconut oil

  • 1 cup of plant-based milk


For the cranberry sauce

  • 200 gr of fresh cranberries

  • 40 ml of maple syrup

  • The juice of 1/2 orange


NOTE: Depending on how much sauce you spread onto your waffles, you probably will end up with some leftovers. Put the rest in a jar and keep it in the fridge for 10 up to 14 days.


For the toppings

  • Plant-based yogurt

  • Cranberry sauce

  • Chopped pistachios and almonds

  • Fresh mint

  • Nut butter

  • Date syrup

  • Orange slices



DIRECTIONS:

  1. Start by making the cranberry sauce. In a small pot on medium heat add the washed fresh cranberries, the maple syrup and the orange juice. Stir occasionally. Cook until the cranberries soften and you get a jam-like consistency. This normally takes around 5 minutes.

  2. Next, mix the ingredients for the waffles in a mixing bowl (the coconut oil must be melted in advance). You can either do it by hand or use a hand mixer.

  3. Once you get a homogeneous and thicker than pancakes consistency of the batter, you can proceed with the cooking of the waffles.

  4. Heat up your waffle iron.

  5. Depending on the size of your waffle iron, pour a portion of your batter and bake it for a minute or more until golden brown. My waffle iron is round, with a diameter around 16.5 cm. For thick and crispy waffles, I ended up using around 1/2 a cup of batter for each waffle.

  6. Repeat until you're out of batter.

  7. Finally, top your waffles with some cranberry sauce, plant-based yogurt, orange slices, nuts and/or nut butter, fresh mint and date syrup.

  8. Voilà! Enjoy!



Hope you enjoyed this recipe!


Sending you love,

Antoniya

References


[1] M.D. FACLM Greger, Michael. "Which Fruit Fights Cancer Better?" NutritionFacts.org 2013; https://nutritionfacts.org/video/which-fruit-fights-cancer-better/.





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