Keeping with my tradition of eating “special” breakfasts on the weekends, I decided to make waffles this past Saturday. I love waffles so I got all excited at the thought of munching on a couple of crispy battered delights. But, then I realized that I didn’t have a waffle maker. Fail! I also remembered that I was supposed to be going biking with my boyfriend and didn’t have enough time to find ingredients, mix ingredients, cook ingredients, eat and digest ingredients before rushing out the door. That’s when I remembered my frozen Van’s waffles!
I found these in the freezer section of the “Teet” (Harris Teeter) last week and had been meaning to try them out. They are organic, all natural, egg and dairy free, and made with flax. They could be good or a total disaster, but they were great! I toasted each one in the toaster until crispy golden brown.
While toasting, I whipped up an easy berry compote that I prefer to syrup (see recipe below). I slathered each waffle with almond butter and topped with the berry compote. This breakfast was hearty and satisfying. It was decadent and somewhat sweet, but didn’t have a ton of calories and sugar. The best part was that it kept me full for hours. I love these waffles!
In a small sauce pan place 1/2 inch tap water and a few handfuls of berries (any kind you like, fresh or frozen will do). Drizzle in honey, agave nectar or sprinkle brown sugar to sweeten to taste. Bring the fruit and water to a boil and let boil down until sauce thickens up a bit. Lower heat to let simmer until sauce is as thick as you want it. Spoon over waffles. If you don’t have time to boil down all the liquid, use a slotted spoon to separate berries from liquid and spoon over waffles.
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