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Orange Walnut Waffles with Blueberry Balsamic
Serves 4
- 1½ cups all-purpose flour, unbleached
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¼ cup Vita Sana Blood Orange Olive Oil
- 1¼ cups orange juice
- 1 tablespoon Vita Sana Wild Blueberry Balsamic Vinegar, plus extra for drizzling
- ½ cups chopped walnuts
DIRECTIONS
Chop the walnuts into small pieces, if they are left too large, they may get in the way of your waffle iron plates. If desired, you can toast them in a dry skillet over low heat for about 15 minutes.
In a medium bowl (preferably with a pour spout), whisk the dry ingredients (1½ cups of flour, 1 teaspoon each of baking soda and baking powder, and ½ teaspoon of salt). Set aside.
In a separate bowl, whisk the 2 eggs, 1¼ cups of orange juice, ¼ cup of Blood Orange EVOO, and 1 tablespoon of Wild Blueberry Balsamic.
Pour the liquid ingredients into the dry and stir until combined and moist. You want the batter to be a little lumpy. Gently fold in the chopped walnuts.
Cook waffles according to your waffle iron directions.
Add a dollop of whipped cream, if desired, and garnish with orange slices. As an alternative to syrup, we like to drizzle the Wild Blueberry Balsamic directly over the waffles. You can also use our Vermont Maple balsamic or any of our fruity flavors.
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