Saturday, November 1

Overnight Whole Wheat Waffles with Cranberry Lemon Chutney


Saturday mornings are usually lazy days, sleeping in as long as little man lets us, a late brunch and eventually making our way to any errands or chores on the due list. I picked up a giant bag of fresh cranberries at Sam's Club yesterday and knew a cranberry chutney was somehow going to be incorporated in today's brunch. Waffles are always a favorite and I LOVE how amazing this new recipe turned out! Super light and soft in the middle and crisp on the outside no one will know you used all whole wheat flour and no sugar!

As for the chutney, so delicious and versatile. Fantastic with the waffles and I'm thinking would also make an incredible side for Thanksgiving turkey! Fresh cranberries, lemon zest, lemon juice and sweetened with honey, this chutney is ready in  an easy 10 minutes.

Overnight Whole Wheat Yeast Waffles with Cranberry Lemon Chutney

Yield: 16 Belgium Style Waffles

Waffles adapted from The Kitchn

1 tablespoon active dry yeast
1 cup warm water
3/4 cup unsalted butter- melted and cooled to lukewarm
1/4 cup unsweetened applesauce
2 teaspoons salt
4 cups milk
6 cups whole wheat flour
4 large eggs (added the next day)
1 teaspoon baking soda (added the next day)

In a large mixing bowl combine the yeast with the water, stir and let sit for a few minutes. In a separate bowl mix the melted and cooled butter with the applesauce, salt and milk. Stir butter mixture into the yeast and water until smooth then stir in the flour. Cover with plastic wrap and allow to rest at room temperature overnight.

On the next day beat eggs with baking soda and stir into the dough.

Cook waffles according to manufacturers instructions and serve with cranberry chutney.

Cranberry Chutney
1 1/4 cup finely chopped fresh cranberries
3/4 cup water
1 teaspoon cornstarch
3 tablespoons honey
1 tablespoon lemon juice
1 lemon zested

Combine all ingredients together in a small saucepan over medium-high heat. Bring to a boil, cook stirring constantly for 1 minute, then reduce heat to medium-low simmer for about 7 minutes, stirring often until desired consistency is reached. Serve warm or chilled.

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