Pumpkin Belgian Waffles With Cranberry Compote

• 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

1. For the Waffles:.
2. Stir the flour, wheat germ flax meal, chopped nuts, baking powder, spices and salt together in a large bowl.
3. 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.
4. Using a measuring cup, pour the batter into a preheated waffle iron. Cook about 6 minutes or adjusting for your waffle maker.
5. For the Compote:.
6. 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.
7. makes about 3 cups compote.

cake flour, whole wheat flour, meal, nectar, baking powder, pumpkin pie spice, cinnamon, salt, lowfat milk, pumpkin puree, butter, eggs, egg, pecans, fresh cranberries, nectar, orange juice, orange zest, cinnamon, nutmeg, vanilla

Taken from www.food.com/recipe/pumpkin-belgian-waffles-with-cranberry-compote-421014 (may not work)