What a perfect day today – gorgeous and sunny and I felt like I accomplished so much. I planted the of the rest of the flowers in our yard, did some general clean up and made some yummy dairy free cheesecakes that I got some really good photos of for a new blog post. Then date night with a funny movie and dinner out at 97 Street Pub to try their new vegan menu which was delicious. All in all, a fabulous day!
This morning was one of those moments where time felt like it kind of stood still. Our eldest got her drivers license yesterday (look out world!) so she was away at a friend’s for the evening and our youngest had a friend over for the night. Our 14 year old loves breakfast and so when she begged for waffles this morning I gave in. I figured, you know what, soon she will have her license and won’t be asking me to make waffles on a Saturday morning so let’s do this! I thought, it’s a double win, they get a delicious breakfast and I might get some good blog photos! It’s tough to find a great waffle recipe, but this one doesn’t disappoint.
These lemony waffles were so good that we all had some and she finished the rest off for lunch. (Of course the condition was she had to have some kale salad first… I know, I’m hard nosed. 🙂 ) I love the slight crunch – actually that word doesn’t really do it justice- let’s go with interesting texture the the cornmeal creates. The blueberry sauce is delicious and it doubled as topping for my ‘cheesecakes’ later!
I hope you wake up and decide you want to try these out on your family! If you do, please send me a note. Happy Sunday to you.
Ingredients
- Waffles:2 cups non-dairy milk1/3 cup lemon juice1/3 cup coconut oil, melted1/4 cup agave syrup2 Tablespoons lemon zest (zest from one lemon)1 teaspoon vanilla extract1 1/2 cups unbleached all-purpose flour3/4 cups fine-ground organic or non-GMO cornmeal1 1/2 Tablespoons baking powder1/2 teaspoon salt1/4 teaspoon cinnamonBlueberry sauce:4 cups blueberries (this is a lot so if you only want a bit of sauce half the sauce recipe)1 Tablespoon organic or non-GMO cornstarch1 Tablespoon agave syrup1 Tablespoon lemon juice1 tablespoon water
Instructions
- In a small bowl, combine the milk and lemon juice. Let sit for 5 minutes to curdle. Add the coconut oil, agave, lemon zest and vanilla. Whisk together.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt and cinnamon. Add the milk mixture and use a wooden spoon to stir until just combined.
- Cook the waffles according to your waffle iron's instructions. I put mine on a bit higher than the medium setting.
To make the blueberry sauce:
Combine the ingredients in a small pot and bring to a boil. Reduce the heat to simmer and stir frequently for 3 to 5 minutes. Serve warm. This recipe is from "But I Could Never Go Vegan". Thank you Isa for the great breakfast!
www.thevibrantveggie.com
2 comments
So my family knows waffles… And these waffles are at the cream of the crop! Beyond my expectations… The cornmeal gives an incredible texture to the finished product. So delicious! Thank Shauna Xo
Thank you so much Dawn!! Glad to hear your family loves them!
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