What if waffles and blueberry pie had a child you ask? Well it would probably be these waffles and they're damn delicious! I recently got a rectangular (belgian style) waffle iron and decided to try it out by making this blueberry pie waffle recipe for you all. Super delicious and kinda wholesome too, there's a bit of wholemeal flour in there after all 😉. I hope you love this recipe as much as I did and that you tag me @mealsbymiri on Instagram if you make it so I can see your creation!
Makes approx 7 waffles.
Ingredients:
200g all purpose flour
100g wholemeal flour
30g melted vegan butter
60g granulated sugar
450g soy milk
2tsp baking powder
1tsp vanilla extract
a pinch of flaky sea salt
Blueberry topping
150g blueberries
0.5 tbsp cornstarch + 0.5tbsp water
1tbsp sugar
lemon juice
Method:
Mix your flours, sugar, baking powder and salt in a bowl. In a separate bowl, combine the soy milk, melted vegan butter and vanilla. Pour the wet mix into the dry and whisk until just combined. Lightly grease your waffle iron and cook about 1/7 of the batter per waffle in a lightly greased waffle maker. You’ll know it’s almost done once there’s not as much steam escaping from the sides. Try to lift the waffle maker to see if the waffle let’s go of the sides, if it does it’s done (make sure it’s as golden as you want it though, feel free to cook for a few more minutes if you think it’s too pale). If the waffle starts to split, let it cook for a few more minutes before trying to open again. To make the blueberry topping, add frozen blueberries to a pot along with sugar and lemon juice and bring to a simmer. Mix cornstarch and water into a slurry and carefully drizzle into the blueberry mixture over medium-low heat while stirring. Let it thicken and simmer for a few more minutes. Add more sweetness if needed.
Serve the waffles with the blueberry mix, some almond butter, granola and banana slices. And of course, add a generous drizzle of maple syrup.
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