Cranberry Buttermilk Almond Waffles

This is a recipe I created to celebrate our Wedding Anniversary. The waffles will turn a bit red/purple and they taste delicious! Especially if you use the Cranberry Syrup with them.

Cranberry Buttermilk Almond Waffles

*1 Cup Milk
*1 Cup Cranberry Juice (Pure Cranberry Juice, not cocktail)
2 Eggs
2 Tablespoons Olive Oil
2 Tablespoons Honey (raw, uncooked)
2 cups flour
1 teaspoon Baking Soda
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon clove
3/4 cup chopped Raw Almonds (non-salted, non-roasted)

*This recipe needs 2 cups of liquid. You can use less cranberry juice and more milk. Combining the milk and the cranberry will sour the milk (making buttermilk.)

Combine milk and cranberry juice in a large mixing bowl. Separate egg whites from the yokes. Add yokes to large mixing bowl. Beat egg whites in a separate bowl until stiff and set aside. Combine all dry ingredients in a small bowl. Mix all wet ingredients (except egg whites) in large mixing bowl. Fold in dry ingredients with wet ingredients in large mixing bowl (Mixture may froth due to cranberry juice and baking soda mixing. It is not a problem.) Fold in Egg Whites.

This recipe has many great nutrients that can boost your immune system (Cranberry, Olive oil, honey, and cloves.)

Enjoy!