Lemon Poppy Seed Waffles + Blueberry Cashew Cream (Vegan + GF

• Vegan
• Gluten free

• Produce

  • 1/2 cup Blueberries + more to serve if desired
  • 1 tbsp Lemon

• Refrigerated

  • 1 1/2 cup Almond milk, unsweetened

• Condiments

  • 1/4 cup Lemon juice, freshly squeezed
  • 3 tbsp Maple syrup, pure

• Baking & Spices

  • 1 tsp Baking powder
  • 2 cups Oat flour
  • 2 tbsp Poppy seeds
  • 1/4 tsp Sea salt
  • 3/4 tsp Vanilla, pure

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 Cashews, raw
  • 2 tbsp Flax seeds, freshly ground

Found on thegreenlife.ca

Description

Ingredients

• 2 tbsp freshly ground flax seeds + 5 tbsp water
• 2 cups oat flour (you can make your own by grinding rolled oats in your food processor) - certified gluten-free if necessary
• 1 tsp baking powder
• ¼ tsp sea salt
• 2 tbsp melted coconut oil
• 2 tbsp pure maple syrup
• ½ tsp pure vanilla extract
• ¼ cup freshly squeezed lemon juice (the juice of about 1 large lemon)
• 1 tbsp lemon zest (the zest of about 1 large organic lemon)
• 1¼ cup unsweetened almond milk (or other plant milk of your choice), at room temperature
• 2 tbsp poppy seeds
• ½ raw cashews, soaked for at least 2-3 hours
• ½ cup blueberries + more to serve if desired
• ⅓ cup unsweetened almond milk (or other plant milk of your choice)
• 1 tbsp pure maple syrup - or more, to taste
• ¼ tsp pure vanilla extract

Directions

• Start by making the flax eggs. In a small bowl, whisk together ground flax seeds and water. Set aside and let rest for at least 5 minutes while you prepare your other ingredients.
• In a large mixing bowl, whisk together the oat flour, baking powder and sea salt.
• In another bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, lemon juice and lemon zest. Stir in the flax mixture. If the coconut oil solidifies when it comes in contact with cold ingredients, place the bowl over a pot of boiling water and gently heat it until the clumps of coconut oil melt again.
• Pour the wet ingredients into the bowl of dry ingredients and stir. Now add the almond milk and poppy seeds and stir again just to combine. Let the batter rest for 10 minutes to let the flour mixture soak up some of the moisture. The batter will thicken a bit. While the batter is resting, preheat your waffle maker and prepare the cashew cream.
• Place all the ingredients in a high speed blender or food processor and blend until smooth and creamy. You can also use a hand mixer - I find that it works very well too. If the cream is too thick, add a bit more milk and blend again. Taste and adjust for sweetness if necessary.
• After the batter has rested for 10 minutes, stir it up one more time.
• Lightly spray the heated waffle maker with coconut oil. Pour batter and close the lid. Cook until the waffle is golden and crisp. Repeat with the remaining batter. To keep your waffles warm while youre cooking the remaining waffles, place them in a 200°F oven, but dont stack your waffles on top of each other or they will lose their crispness.
• Drizzle a generous portion of the blueberry cashew cream on top of the waffles and top with some extra blueberries if you like.