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Wild Blueberry Waffles
To make the optional whipped cream, chill your mixing bowl in the freezer for 10 minutes. When the bowl is chilled, remove the thick cream from the top of the can, leaving the coconut water behind. Using an electric whisk, beat the cream for 2-3 minutes until you get soft peaks. Add the honey and beat for another 2 minutes. Set aside.
To make the waffles, combine the oat flour and baking powder in a bowl. Whisk to combine. In another bowl, combine the apple sauce, almond milk, coconut sugar and vanilla. Mix well, then pour into the dry ingredients. Stir until you get a uniform batter. Add the frozen wild blueberries and gently fold them in.
Make sure your waffle iron is hot. If it is not non-stick, spray it very lightly with avocado oil and remove the excess oil with paper towels. Ladle the batter onto the waffle iron and cook according to manufacturer's instructions. Repeat with rest of the batter. Serve with coconut whipped cream, fresh blueberries and maple syrup. 2 replies
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