1½ cups white spelt flour (all-purpose flour works, too)
1½ Tablespoons baking powder
⅛ teaspoon salt
3 Tablespoons coconut sugar
2½ Tablespoons lemon juice
½ teaspoon lemon zest
1 teaspoon vanilla extract
3 Tablespoons organic canola oil
1 cup water
1½ cups fresh or frozen blueberries
1½ Tablespoons sugar (or other sweetener of your choice)
ps: You can also add ripe banana that has been mashed with a fork – it’s SO GOOD! I also added dark choc chips to my batter once I finished it
Preheat your waffle iron.
Whisk together the spelt flour, baking powder, salt, sugar, and lemon zest.
Add the organic canola oil, water, vanilla extract, and lemon juice.
Let the batter sit for a couple of minutes while it rises.
Spoon batter into your waffle iron and cook
Make the blueberry sauce:
Place the blueberries into a small pan and add the sugar or other sweetener. (If the blueberries are super sweet, you won’t need much).
Heat over medium low heat until the blueberries are soft and release their juices. Taste and add more sweetener if needed.
Serve waffles with vegan buttery spread and blueberry sauce.
Makes 6 servings
Prepared, tried and tested by: Carla Cilliers Brown
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