Project Description
Plum Waffles with Warm Maple-Plum Compote
Brunch is no doubt my favourite meal to make or go out for. I will gladly wait for an hour in the freezing cold for the new hot brunch spot. It’s always a struggle deciding whether to go sweet or savoury, pancakes or eggs benedict. Regardless, I am always left super satisfied (although, sometimes in a food coma). That’s why I was so excited to be approached by a fellow RD, Christy Brisette, president of 80 Twenty Nutrition, to develop an original healthy brunch recipe using Fruits from Chile! I’d also argue that brunch food has to be the most Instagrammable- so much #brunchinspo out there!
The fruits from Chile that I had to work with included peaches, plums, nectarines, and/or grapes, all of which I love to eat but rarely find in brunch dishes. So, my creative juices started flowing and I think I came up with a recipe that is sure to be a crowd-pleaser!
I chose to feature plums, for their rich purple-colour, juicy flesh, slightly sour flavour, and versatility to be eaten fresh or cooked. Plums are a good source of fibre, vitamin C, and other antioxidants, which make them a nutritious addition to any brunch dish!
I’ve been seeing various types of waffles all over the ‘gram lately, triggering an intense craving for them. I know that traditional waffles aren’t the most nutrient-dense, often containing refined flour, sugar and oil. So, I developed a waffle recipe that (I hope you think) tastes awesome and will make you feel awesome, using nutritious ingredients that will fuel your morning! It’s whole-grain (can be gluten-free if using certified gluten-free oats), dairy-free and refined-sugar free! Of course, every good waffle needs some sort of topping, so I made a delicious, warm plum-compote that perfectly complements and balances out this dish. ALSO, the plum compote is such a nice addition to other breakfast items! I warmed up the leftovers and added it to my oatmeal the next day! OMG, it was DELICIOUS! I think I’m going to keep a batch in the fridge to add to yogurt, toast, French toast, pancakes, etc!
Ingredients
(Made 2 waffles + 1/4 with my waffle iron)
Batter:
- 1 1/2 cups large flake oats
- 1/4 cup ground flaxseed
- 2 eggs
- 1 tsp pure vanilla extract
- 3 tbsp melted coconut oil
- 1 tbsp pure maple syrup
- 1 tbsp baking powder
- 1 plum from Chile, cut into a few pieces
- Cinnamon to taste
Plum Compote:
- 4 plums from Chile, chopped
- 1 tsp pure maple syrup
- Cinnamon to taste
- A few splashes of water
Optional garnish: light ricotta cheese, fresh basil, extra maple syrup
Directions
- Heat waffle iron.
- Add plum compote ingredients into a medium-sized saucepan. Cover, and cook on medium heat for about 10 minutes. Stir regularly to avoid sticking. Compote is ready when plums are warm and soft, and most water has evaporated.
- In a blender, combine all batter ingredients. Blend until well mixed. Spray iron well, then pour batter in. Waffle is ready when you see steam and the batter has puffed up and is golden brown.
- Top waffle with plum compote. Optionally garnish with ricotta cheese, fresh basil and a tad more maple syrup.
I found that I didn’t need extra maple syrup with the plum compote; it is so juicy and naturally sweet! Limiting the syrup will help prevent a large spike in blood sugar.
Hope you enjoy this #ChileBrunch!
Xo, Nutritious Niks
Be sure to check out the inspiration behind this recipe:
