Blueberry Walnut Waffles

31 May

I recently acquired a vintage waffle iron courtesy of my lovely, encouraging mother. I don’t recall ever having waffles that didn’t come frozen in a box so, this is pretty exciting! This weekend my friend and I decided to put ye ol’ iron planks to good use. It was quite hilarious watching us trying to figure how to use the waffle iron to make the waffles “just right” and there were several attempts made before we finally got it right. When we did, the result was thick, toasty, delicious waffly goodness. The best part about waffles is that you can freeze them and eat them later! These are so delicious and convenient, I’ll be making a whole batch of these this weekend to take on my two week stay in Boston this month.

Ingredients:
(makes 8 five and half inch waffles)

2 cups non-dairy milk (I used unsweetened almond milk)
2 tbsp apple cider vinegar
2 tbsp ground flax seeds
2 cups unbleached all purpose flour
1 tsp ground cinnamon
1 tbsp baking powder
1/2 tsp salt
3 tbsp canola oil
3 tbsp agave syrup
1 tsp pure vanilla extract
3/4 cup blueberries (fresh or frozen)
1 cup walnuts, chopped
strawberries and walnuts, to serve
canola oil spray, for waffle iron

Directions:

Preheat your waffle iron according to the instruction manual.

In a small bowl, combine the milk and apple cider vinegar. Add the flax seeds whisk with a fork until well combined and frothy. Set aside.

In a large mixing bowl, combine the flour, cinnamon, baking powder, and salt.

Add the milk mixture to the flour mixture. Stir in the oil, water, agave, and vanilla extract. Fold in the blueberries and walnuts.

Spray your waffle iron with oil and pour the recommended amount of batter into your iron according to the manufacturer’s instructions. Close iron top and cook until waffles are golden brown on both sides and can be easily removed from the iron. Spray iron with oil in between each batch. Garnish with fresh strawberries and chopped walnuts. Serve immediately.

You can keep each batch warm in a 200 F degree oven until ready to serve and freeze any leftovers for future eats!

Variations:

Apple Cinnamon Waffles

Use:
2 tsp cinnamon (instead of 1 tsp)
1/4 tsp nutmeg
1/4 tsp allspice
1 granny smith apple, peeled and chopped
3 tbsp maple syrup (instead of agave)

Quinoa/Oatmeal Waffles

Use:
1/2 cup cooked quinoa or 1/2 cup uncooked rolled oats

Coconut Peach Waffles

Use:
1  tsp coconut extract instead of vanilla
Add 2 tbsp flour
1/2 cup thawed frozen peaches (or fresh), chopped
1/3 cup shredded coconut

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: