These blueberry waffles are just what everyone needs on a lazy Sunday morning, with a steaming mug of coffee or tea in hand. With crispy outsides and fluffy insides bursting with jammy blueberries, and topped with a scattering of fresh berries and a drizzle of proper maple syrup, they would be a perfect addition to the Christmas brunch table. Incidentally, they are also vegan, refined sugar free and are packed with whole grain flour!
Ingredients 2 cups whole spelt flour or whole wheat flour
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 tsp ground cinnamon
1/2 cup plain coconut yogurt
1/4 cup unrefined coconut oil, melted
3/4 cup non dairy milk (I use almond milk)
1 tablespoon vanilla extract (or 1 vanilla bean, seeds scraped)
1 tablespoon apple cider vinegar
1/3 cup maple syrup
1/2 cup fresh or frozen blueberries
Heat your waffle maker. I cook my waffles at a high heat setting for a crispy outside.
In a medium mixing bowl whisk together the flour, baking powder, sea salt and cinnamon.
whisk it well
In a separate bowl, whisk together the yoghurt, melted coconut oil, milk, vanilla extract (or seeds from 1 vanilla bean), apple cider vinegar and maple syrup.
whisked wet ingredients
Pour the wet ingredients into the dry ingredients, add the blueberries and fold together gently until no floury patches remain. Do not over mix or they will end up tough.
pour wet into dry
add the berries
ready to fold together gently
a combined waffle mixture with no floury patches
Cook about 1/3 cup of batter in your waffle maker at a time, according to the manufacturer's instructions, until cooked to your liking.
cooking the waffles
Carefully remove from the waffle maker and serve with fresh blueberries and a good drizzle of pure maple syrup.