Ingredients
Method
To make the syrup:
- Pour orange and pomegranate juices into a medium size sauce pan, and heat on high, ~ 4 minutes, until boiling.
- Reduce heat to medium, to allow a gentle boil, and cook until juices are reduced and slightly thickened, ~20 minutes. {You may make the syrup ahead of time, or begin making the waffle batter while heating the juice mixture.}
- Reduce heat to low, and stir in coconut oil, spices, and salt.
- Bring heat back up to medium to continue cooking, allowing syrup to continue thickening, ~5 minutes more.
- Remove pan from heat, and allow to cool for 5 or more minutes before serving.
To make the waffles:
- Heat waffle iron. Combine the flour, sugar, baking powder, cinnamon, and salt in a mixing bowl.
- Stir with a fork to combine ingredients well. Add eggs, milk, butter, and vanilla to dry ingredients, and stir well with a fork or whisk until ingredients are well combined.
- Pour batter into hot waffle iron, and cook according to manufacturers instructions.
To assemble:
- Toast the walnuts in a small pan over medium heat, stirring frequently, for ~ 5 minutes until a light golden brown color.
- Remove almonds from pan immediately to prevent further cooking.
- Split into 4 portions, and top two waffles with 1/4 of the pomegranate syrup plus 2 tablespoons of the toasted almonds and 1/4 cup of the pomegranate arils. Enjoy while warm.
Notes
This recipe was provided by EA Stewart from The Spicy RD, as part of the Healthy Aperture blogger partnership.
