Happy National Waffle Day! If there’s a breakfast that deserves a celebration, it’s certainly waffles. Don’t you agree?
Almost every weekend is a waffle weekend at my place. Well it was, until my waffle maker broke a few months ago. That explains why I hadn’t shared a waffle recipe on the blog until today. Needless to say I was ecstatic when the super stylish watch brand Daniel Wellington reached out to ask me to take part into their National Waffle Day celebration! It was the perfect excuse to finally buy myself a new waffle maker and reunite with my favorite weekend breakfast.
I love experimenting with new flavour combinations when it comes to waffles and of course, I love going crazy with toppings! Since Spring is in the air, a lemon-flavoured waffle seemed like an obvious choice. The citrusy notes brighten the palate and balance out the sweetness of the waffles. Poppy seeds add a subtle crunch to each bite and I think make the waffles extra pretty.
They’re served with a big drizzle of a dreamy, creamy, velvety, fruity, rich blueberry cream that brings everything to the next level. I love maple syrup on waffles but it’s sometimes just a bit too sweet for my taste. So this cream is a wonderful alternative. It is only slightly sweetened, plus it offers all the benefits of healthy fats from the cashews (soaked for optimal digestion and extra creaminess) and antioxidants from the blueberries. And doesn’t the colour look just gorgeous?
This is one of my favorite waffle recipes because I think it has it all. It’s vegan, it’s gluten-free, and it’s just plain delicious. These waffles are exactly how I like my waffles: slightly crispy on the outside and moist and fluffy on the inside.
I hope you give these a go! I think they will rock your Easter brunch table.
To celebrate this special day, Daniel Wellington is offering you 15% off any purchase. Visit their website to shop their beautiful watch collection and use promo code ”SOPHIE15″ at checkout. But hurry, the offer is only valid today, March 25th, 2016.
You can also check out the hashtag #Dwaffles on Instagram to get more waffle inspiration and follow other bloggers participating in the National Waffle Day celebration!
Happy Easter weekend, friends! x
This post was done in partnership with Daniel Wellington. All opinions are my own and I think their watches are beautiful. Thank you for supporting The Green Life by supporting its partners!
- 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
- 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 you're cooking the remaining waffles, place them in a 200°F oven, but don't 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.
Celebrate every tiny victory.