Steaming hot, crispy edged, kiss-of-lemon cornmeal waffles adorned with a warm, syrupy blueberry compote…
Sounds pretty good on a blustery, snow-swirling, Sunday morning, doesn’t it? With a temperature read of about 10 degrees (that’s Fahrenheit. -12 C for my dear readers outside of the U.S.) Yeah… that’s COLD. These heavenly waffles are just the thing to get me out from under this fuzzy blanket cocoon.
I loooove these waffles. Let me tell you why. First, they are delicious and taste like the lovechild of a buttermilk waffle and a cornbread muffin. Second of all, this: cornmeal + lemon + blueberries = mouth boggling deliciousness. Thirdly (yes there’s more) you get to throw all the ingredients in a blender, whip it good, pour it on a hot waffle iron, and EAT.
It’s just that easy.
Fourth, fifth, six, seventh… reasons I love these waffles (sorry can’t stop) is that they are gluten free, vegan (of course), made with whole grains and simple ingredients, and sweetened with just a smattering of pure maple syrup. If you want to go all whole foods to the max (and I often do) you can skip the syrup and sweeten your waffles with dates.
The syrupy blueberry compote is similarly effortless, and is made with frozen blueberries, so no worries about shelling out that cash for fresh berries in January. I’ve got you covered friends.
So go ahead and warm your hands over the glow of a hot waffle iron while you cook up this delectable breakfast. Snow accumulations up to five inches? That’s nice, I’ll wrap up in my snuggy and enjoy my lemony waffles drenched in blueberry sauce, thankyouverymuch.
Hint of Lemon Cornmeal Blender Waffles with Blueberry Compote
makes about 3 large Belgian style waffles
- 1 cup of water or almond milk
- 2 Tbsp of unrefined virgin coconut oil, melted
- 2 Tbsp maple syrup or 2-3 pitted soft medjool dates
- 1 tsp vanilla extract
- 3 Tbsp lemon juice
- zest of 1 lemon
- 1 cup of rolled oats
- 3/4 scant cup organic cornmeal*
- 1 Tbsp ground golden flaxseed
- 1/2 tsp sea salt or pink himalayan salt
- wait and add after blending =2 tsp baking powder
- Plug in your waffle iron and get that baby cranking.
- Add all ingredients except baking powder to your high speed blender and blend on high until very smooth. Add the baking powder and blend on low until incorporated. Allow to sit for a few minutes.
- Spray waffle iron with avocado oil (I like this one, it has no chemical propellants) or use coconut oil to grease it.
- Pour the batter evenly onto the hot waffle maker and close the lid. Allow to cook until steam slows way down, then carefully open to check for crispness. Continue to cook if you’d like a crispier waffle, checking every minute or so. Remove from waffle iron and set on a plate, continue with remaining batter.
*Try to find non-gmo organic cornmeal, if possible. There are several companies that carry it, including King Arthur, Tropical Traditions, and Hodgson Mills. If you google non gmo organic cornmeal you should get some results on Amazon and other online stores. If you can’t find it, you could always sub in millet flour for the cornmeal, or a combination of millet, buckwheat, and sorghum (a personal favorite).
- 1 1/2 cups of frozen blueberries
- 1 tsp of maple syrup or other sweetener of choice
- 1/2 tsp arrowroot powder mixed in 3 tablespoons of water
Simple. Just warm up everything over medium low heat until it gets a little bubbly, then turn the heat down to low until the syrup has thickened.