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Lemon Poppyseed Waffles with Vanilla Blueberry Sauce

URL: https://jessicainthekitchen.com/lemon-poppyseed-waffles-with-vanilla-blueberry-sauce-gluten-free/

Ingredients

The waffles

  • 1 cup oats, ground into a flour (or oat flour)
  • 1 ¼ cups gluten free flour mix
  • ½ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon sea salt
  • 1 tablespoon poppy seeds
  • 1 ½ cups unsweetened almond milk
  • 2 teaspoons apple cider vinegar or white vinegar
  • ¼ cup unmelted vegan butter
  • 1 ½ teaspoons Nielsen-Massey Pure Lemon Extract
  • ½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 2 tablespoons maple syrup

The vanilla blueberry sauce

  • 3 cups frozen blueberries
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 teaspoon Nielsen-Massey Pure Lemon Extract
  • ½ cup organic brown sugar or coconut sugar
  • 2 teaspoons cornstarch
  • 2 teaspoons water

Instructions

  1. Mix almond milk and apple cider vinegar and let sit to create vegan buttermilk.
  2. In a bowl, mix oat flour, gluten free flour, baking soda, baking powder, sea salt, and poppy seeds.
  3. In another bowl, combine the vegan buttermilk, melted vegan butter, maple syrup, lemon extract, and vanilla extract.
  4. Combine wet and dry ingredients until mixed.
  5. Preheat and grease the waffle iron.
  6. Pour batter into the waffle maker and cook until steam stops rising.
  7. Keep waffles warm in the oven until all are cooked.
  8. For the sauce, combine blueberries, vanilla extract, lemon extract, brown sugar, and cornstarch slurry in a pot.
  9. Boil until blueberries pop, then simmer until sauce thickens.
  10. Serve waffles topped with blueberry sauce.

Nutrition Facts (estimated)

Servings
4 servings
Calories
531
Total fat
17g
Total carbohydrates
90g
Total protein
10g
Sodium
988mg
Cholesterol
0mg

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