Breakfast for 4

Chestnut Flour Waffles

Name: Chestnut Flour Waffles
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup 100g chestnut flour; 3/4 cup paleo baking flour; 1 tbsp tapioca flour; 1 1/2 tsp baking powder; 1/2 tsp kosher salt; 1/2 tsp cinnamon; 1/8 tsp cardamom; 1 cup milk; 1 egg; 2 tbsp melted coconut oil; 2 tbsp maple syrup; 1 tsp vanilla extract; 1 cup fresh or frozen cranberries; 1/3 cup orange juice; 1 tbsp honey; seeds scraped from 1/4 whole vanilla bean; 1/8 tsp cardamom

Chestnut flour waffles cook until crisp, then pair with a warm cranberry compote scented with vanilla and cardamom.

Typical price

$4.11for 4 servings

$1.03 per serving$4.11 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: runningtothekitchen.com

25 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Breakfasts

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Milk$0.04/oz typical	8.5 oz	$0.34Typical price
Eggs$0.30 each typical	1	$0.30Typical price
Cranberry sauce$0.12/oz typical	9 oz	$1.08Typical price
Juice, soda and mixers$0.04/oz typical	2.75 oz	$0.11Typical price
Total for the servings shown		$4.11

Pantry staples you likely have

FlourCornstarch, vanilla, yeast, cocoaBaking powder and sodaSalt and pepperDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsCooking spray, shortening, ghee, coconut and sesame oilHoney or maple syrup

Not included in the cost.

Ingredients

1 cup 100g chestnut flour
3/4 cup paleo baking flour
1 tbsp tapioca flour
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp cinnamon
1/8 tsp cardamom
1 cup milk
1 egg
2 tbsp melted coconut oil
2 tbsp maple syrup
1 tsp vanilla extract
1 cup fresh or frozen cranberries
1/3 cup orange juice
1 tbsp honey
seeds scraped from 1/4 whole vanilla bean
1/8 tsp cardamom

Steps

Combine the cranberries, orange juice, honey, vanilla bean seeds, and cardamom in a small saucepan.
Simmer the cranberry mixture over medium heat for 8 minutes, stirring until the berries soften.
Whisk the chestnut flour, baking flour, tapioca flour, baking powder, salt, cinnamon, and cardamom in a bowl.
Whisk the milk, egg, melted coconut oil, maple syrup, and vanilla in a second bowl, then stir them into the dry mixture.
Heat a waffle iron and grease it with oil, then cook the batter in batches for 4 to 6 minutes per batch until the waffles are crisp and the egg is firm.
Serve the warm waffles with the cranberry compote.