Lemon Blueberry Waffles(vegan And Gluten Free)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 3/4 cup unsweetened almond milk
• 1 teaspoon vinegar (or apple cider)
• 2 tablespoons melted vegan butter (like earth balance or sub coconut oil)
• 3/4 teaspoon vanilla extract
• 1 small lemon, juice of (2 tbsp)
• 1 small lemon, zest of
• 1 tablespoon agave nectar (or maple syrup or honey if not vegan)
• 3/4 cup brown rice flour (or whole wheat flour but will not be gluten free)
• 1/4 cup almond meal (ground from raw almonds)
• 1/4 cup potato starch (not flour)
• 2 tablespoons tapioca flour
• 2 flax eggs (2.5 tbsp flaxseed meal tbsp water)
• 5 tablespoons water
• 1 pinch sea salt
• 1 teaspoon baking powder
• 1 tablespoon unbleached cane sugar (sucanat or sub granulated sugar)
• 2/3 cup blueberries (fresh or frozen)

Recipe

• 1 preheat waffle iron to desired level of heat – i prefer mine crispy.
• 2 combine almond milk and vinegar in a large liquid measuring cup or small mixing bowl and let set for a few minutes to curdle/activate. then add melted butter, vanilla extract, lemon juice and zest, and agave nectar or maple syrup and whisk. set aside.
• 3 add dry ingredients to a large mixing bowl and whisk until well combined.
• 4 add wet ingredients to dry and mix until well incorporated. fold in blueberries.
• 5 once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about ? cup of batter. cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. do not stack – keep them in a single layer to keep crispy.
• 6 serve immediately with desired toppings. store leftovers in a freezer safe bag and reheat in the toaster for best results. will keep in the freezer for up to a couple months, although they’re best when eaten within the first couple weeks.
• 7 suggested toppings: almond butter or vegan butter, flaxseed, bananas, blueberries, maple syrup.