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Wednesday, November 24, 2010


I love cranberries this time of year. This is probably most well-evidenced by the fact that I have found a total of 4 bags of them in my freezer, in various states of opened-ness, over the last few days. This one is still whole though: You should notice the small print on the right hand corner that says, "Buy two, freeze one!". It's clear I've bought into that marketing tactic. Last night, I decided to make this crazy holiday madness bread from Joy the Baker. Oh, is it fabulous! (and vegan too!) When I make it again, I will probably reduce the oil a little bit though. Really really tasty! Now, onto today's recipe: Cranberry Orange Waffles! (warning! These are kind of killer awesome, but also have about twice as many calories as most waffles I make. I'm not sure why, but I think it's the extra flour.)

Cran-Orange Waffles: 
1 1/2 c. soy milk + 1 Tbsp. apple cider vinegar (add to soy milk and let sit for a few minutes) 
3 c. all-purpose flour 
1/3 c. sugar 
2Tbsp. baking powder 
1/4 tsp. salt 
1/3 c. vegetable oil 
1/4 c. oatmeal 
zest and juice from 4 mandarin oranges 
1 c. cranberries 
1/4 c. walnuts (optional) 

Mix together the soy milk and vinegar and set aside. Sift together the flour, sugar, baking powder and salt. Add the soy milk and the oil, and mix well. 
Get ready to zest your oranges:
This is the best way to zest a citrus product; upside down, so all the zest is caught inside. Genius, right?

Add it and the oatmeal and orange juice to your mixture. Throw in the cranberries and walnuts too. Mix it up, mix it up!
If it is too firm and won't pour well, add a bit more soy milk, about 1/4 c. at a time. Add to your pre-heated waffle maker, and bake according to it's directions. (That means, wait until it dings.)

Remove and eat! My only warning is that sometimes, the delicious cranberry goodness likes to escape and get stuck to the waffle iron. It's part of the price we pay for yum.

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