I spent the early morning hours dreaming of what I could make for breakfast with leftovers. I had a few ideas but decided upon this....Cranberry Sauce Waffles....as I figured darling daughter might embrace them....if they turned out okay. And yes, she LOVED them! Better than any other waffle I have made. I loved the hint of nutmeg and they are indeed dairy free! Plus, they were so light and fluffy and we joked that I was becoming a waffle master. Dear hubby has yet to sit down and give any of our waffles a try. I don't take it personally...we freeze the leftovers wrapped in wax paper for easy breakfast treats on other days.
But let's delve in and start creating some yumminess!
Ingredients:
1 cup flour
1/4 cup vegetable oil
3/4 cup almond milk (mine is vanilla flavored)
2 tsp baking powder
1/8 tsp salt
1/2 cup cranberry sauce (homemade - my recipe is below)
Steps:
Put all into a mixing bowl. Mix well with a spoon. Put about 1/2 cup into your waffle iron (or whatever your iron holds) and brown to perfection!
Yields approximately 4 waffles. Feel free to double if you have a larger or hungrier family!
The Cranberry Sauce
Ingredients:
4 cups cranberries
1 cup blueberries (frozen is okay)
1 1/2 cup water
1 cup sugar
Cinnamon to taste...sorry, I just sprinkle a lot
Nutmeg to taste...once again, I just sprinkle away but not as much
Cloves...just a touch
Steps:
Put all into a large saucepan (I use my pasta pot), bring to a boil, and boil gently until cranberries start popping and the sauce is as thick as you like. Pour into a glass storage container. Cool at room temperature before moving to the refrigerator.
Daily Gratitude: I am thankful for the 40% off everything sale today at Old Navy.
Daily Affirmation: I am setting a good example for darling daughter by donating food to those who are hungry.