Pumpkin Belgian Waffles With Cranberry Compote - cooking recipe

Ingredients

For Waffles
1 cup cake flour
1 1/2 cups unbleached whole wheat flour
1/2 cup wheat germ
1/4 cup flax seed meal
1/3 cup agave nectar
2 tablespoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups low-fat milk
1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
1/4 cup butter
2 eggs
1 egg white
1/2 cup chopped pecans, plus more for topping
For Cranberry Compote
1 (12 ounce) package fresh cranberries
1/2 cup agave nectar
2 tablespoons fresh orange juice
1 tablespoon orange zest
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon real vanilla extract

Preparation

For the Waffles:.
Stir the flour, wheat germ flax meal, chopped nuts, baking powder, spices and salt together in a large bowl.
Beat together the milk, pumpkin, melted butter and eggs & egg white in a small bowl. Pour wet ingredients into dry ingredients. Mix together to make a slightly lumpy batter.
Using a measuring cup, pour the batter into a preheated waffle iron. Cook about 6 minutes or adjusting for your waffle maker.
For the Compote:.
Put all ingredients into medium saucepan. Bring to a boil. Cook for 5 minutes stirring often. Reduce heat to medium-low, cook for another 5-7 minutes until cranberries cook down & skin starts to peel. Let cool for 5 minutes.
makes about 3 cups compote.