Ingredients

The following ingredients have 4 Servings
  • ¾ cup honey
  • ¾ cup fresh or frozen cranberries
  • 1 teaspoon orange zest
  • 2 large eggs, yolks and whites separated
  • ½ cup almond oil or organic canola oil
  • 1/3 cup almond milk or milk
  • 3 tablespoons sugar, divided
  • ¾ teaspoon almond extract
  • 3/4 cup white whole-wheat flour
  • ½ cup all-purpose flour
  • 3 tablespoons almond meal
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 5 tablespoons toasted almonds

Instruction

  • Bring honey, cranberries to a simmer in a small saucepan over medium-high heat, stirring often. Cook until the cranberries burst, about 4 minutes. Remove from the heat and stir in orange zest. Set aside.
  • Preheat waffle iron. Heat oven to 300 degrees F.
  • Meanwhile, prepare batter: Whisk egg yolk, oil, almond milk, 2 tablespoons sugar and almond extract in a large bowl.
  • Whisk white whole-wheat flour, all-purpose flour, almond meal, baking power and salt in a medium bowl.
  • Beat egg whites with an electric beater on high until foamy. Gradually beat in the remaining 1 tablespoon sugar and continue beating on high until soft peaks form.
  • Stir the flour mixture into the liquid mixture. Add the whites, and fold to combine. Cook batter, ¼ to 1/3 cup per waffle, according to waffle maker instructions until browned and crispy. Transfer the waffle to the oven (directly on the rack) to keep warm while continuing to cook the waffles. Serve warm topped with cranberry honey and toasted almonds.