
Vegan Blood Orange Freezer Waffles with Berry Compote
Pair these citrus-infused waffles with a frothy oat milk latte for the ultimate slow weekend brunch.
November 9, 2019
Bright, tangy blood orange juice and zest gives these waffles from VegNews food columnist’ Jackie Sobon’s Vegan Yack Attack’s Plant-Based Meal Prep cookbook a dose of citrusy-sweet flavor. Our tip? Top with whipped coconut cream and chocolate shavings for even more decadence.
What you need:
For the waffles:
¾ cup blood orange juice
1 teaspoon blood orange zest
¾ cup plain, unsweetened vegan milk
1¼ cups all-purpose flour
½ cup rolled oats
3 tablespoons sugar
2 tablespoons olive oil
2 teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
⅛ teaspoon ground cinnamon
For the compote:
1½ cups blueberries
1 cup raspberries
2 tablespoons sugar
1 tablespoon lemon juice
What you do:
- For the waffles, preheat a standard waffle maker (not a Belgian waffle maker). Into a blender, pour juice, zest, milk, flour, oats, sugar, olive oil, baking powder, vanilla, salt, and cinnamon. Purée until smooth and allow to rest for 5 minutes to thicken. Cook waffles.
- For compote, in a small saucepan, combine all ingredients and cook over medium heat until simmering. Adjust heat to medium-low, cover, and simmer, stirring occasionally, until fruit has softened, about 5 minutes. Mash gently with a spoon and simmer for another 2 minutes, uncovered, then set aside.
- Serve waffles warm, topped with berry compote, or allow to cool to room temperature, transfer to a zip-top bag, and freeze for up to 3 months.
Recipe Credit: Jackie Sobon
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