Whole Grain Waffles with Berry Compote
Preheat your waffle iron.
Start making the berry compote by combining the strawberries, raspberries, and water in a saucepan. Warm over medium-low heat and let the berries simmer, about 10 minutes, while you make the waffle batter. When the berries are soft and the mixture is syrupy, remove from heat.
Combine the whole wheat flour, sugar, baking powder, and salt in a large mixing bowl and whisk.
In a separate bowl, beat the eggs. Add the almond milk, melted butter, and vanilla extract and stir to combine. Pour the wet ingredients into the dry ingredients and whisk until just blended.
Preheat your oven to 200F degrees. Ladle some of the batter into your waffle iron and cook until golden and crisp (the exact cooking time will depend on your waffle iron). Transfer the waffle to a cooling rack while you make the rest of the waffles. Place the rack in the oven to keep the waffles warm until you’re ready to serve.
Slice the waffles into triangles and arrange on a large serving platter or divide between individual plates. Drizzle the waffles with your favorite nut butter and spoon some of the berry compote on top. Sprinkle with Red Vines Made Simple pieces.