VEGAN WAFFLES W/ BLEUBERET’S LAVENDER’S BLEU JAM, GREAT WAY TO START THE DAY!
Vegan waffles are a great lead-in to the day. I’m at my best in the morning, but I’m often on the run before I get any time to conceive or act upon amazing breakfast inspiration. Weekends are the perfect time to let my guard down, to allow my thoughts to wander and my creativity to manifest itself. This particular morning I woke up with a craving. For waffles. But healthy waffles. Without eggs, or refined flour and refined sugars… all those things that bring my body down instead of lift it up. I think I surprised myself a little here, realizing that not only can you make a healthy plant based vegan waffle but it can been SO GOOD.
Vegan Waffles at heart
The ingredients of this recipe speak for themselves. Hearty oats, unsweetened apple sauce, fresh blueberries, warm spices and coconut milk. The syrup is a game changer – a simple dilution of Bleu Beret’s delicious Lavender’s Bleu elevates this nourishing breakfast to a whole other level. This recipe is surprisingly low sugar and low calorie, although if you go with the coconut cream on top it does shoot up the values. Do what you want, but I’m just saying it’s pretty darn perfect with a little coconut cream.
I hope you enjoy this amazing breakfast. May it fuel your inspiration and creativity as it did mine!
Visit Little Miss Bakery!
Note from Bleuberet-
As we search for recipes that are changing the food paradigm, vegan is at the top of our radar screen. Little Miss Bakery is one of our favorite blogs to follow. Amy herself is a vegan, but she knows that not everyone is and includes some meat-based recipes for the carnivores amongst us. Since we are in breakfast mode here, be sure to check out some of her other great breakfast recipes. Our faves are Dark Chocolate Beet Donuts, Avocado Pancakes & Berries (substitute coconut milk, rice, almond or soy to make them vegan), and Caramelized Onion & Thyme Frittatas (a vegan yogurt can be substituted for the sour cream, if desired).
- 1 cup gluten free or regular oats
- 1 tbsp baking powder
- 1 tsp corn starch
- ½ cup unsweetened applesauce
- ¼ cup coconut milk
- 2 tbsp maple syrup
- 1 tsp lemon juice
- 1 tsp vanilla extract + 1/4 tsp for coconut cream
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1/2 cup blueberries
- 2 tbso Bleuberet's Lavender's Bleu jam
- 1 can of coconut milk, refrigerated for at lease 24 hours
- 1 tbsp - 1/4 cup powdered sugar
Chill a large mixing bowl and whisk in the freezer.
Place jam and 2 tbsp water in a small pot.
Heat over medium heat, stirring to dissolve jam. heat until simmering, lower heat to maintain a simmer for about 2 minutes. Remove from heat and allow to cool.
Combine first 11 ingredients (not blueberries yet!) in a high speed blender.
Blend until well combined, but do not over blend.
Use a spatula to turn out the batter in to a mixing bowl. Fold in 1/4 cup of the blueberries.
Spray the waffle iron with oil generously.
Pour half the batter into a preheated waffle iron and cook according to manufacturers instructions. Carefully remove the waffle, and repeat with the remaining batter.
Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid.
Scrape out the top, thickened cream and leave the liquid behind.
Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy.
Add vanilla and powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.
Serve waffles with syrup, coconut cream, rest of the berries and a dash of cinnamon.
I cooked my waffles just a little bit longer than required.