Vegan Blueberry Spelt Waffles with Rhubarb Cashew Cream
Ingredients
Rhubarb Cashew Cream
-
½
teaspoon
coconut oil
-
½
cup
chopped rhubarb
-
1
cup
raw cashews, soaked for at least 4 hours
-
¼
cup
water
-
1
tablespoon
pure maple syrup
-
1
teaspoon
vanilla extract
Blueberry Spelt Waffles
-
1 ⅓
cups
non-dairy milk
-
1
teaspoon
apple cider vinegar or fresh lemon juice
-
1 ½
cups
whole spelt flour
-
¼
cup
light spelt flour
-
½
cup
rolled oats or coconut flakes
-
1
teaspoon
aluminum-free baking powder
-
¼
teaspoon
fine sea salt
-
3
tablespoons
liquid coconut oil
-
2
tablespoons
pure maple syrup
-
1 ½
teaspoons
vanilla extract
-
⅓
cup
frozen blueberries
Instructions
- Prepare the rhubarb cashew cream by heating coconut oil and sautéing the rhubarb until soft, then blend with soaked cashews, water, maple syrup, and vanilla until smooth.
- Combine non-dairy milk and apple cider vinegar and let it curdle for about 5 minutes.
- In a bowl, whisk together the flours, oats/coconut, baking powder, and sea salt, then add the non-dairy milk mixture, coconut oil, maple syrup, and vanilla. Mix until just combined, then fold in the blueberries.
- Preheat the waffle iron and lightly grease it with coconut oil. Pour about ⅓ cup of batter into the waffle iron and cook until done.
- Transfer cooked waffles to a warm oven while repeating with the remaining batter.
- Serve the waffles warm topped with rhubarb cashew cream, turmeric granola, extra blueberries, and maple syrup.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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