Lemon Poppyseed Waffles with Quick and Easy Blueberry Compote (Gluten Free, Dairy Free, Refined Sugar Free)
Lemon poppyseed muffins are such a flavor classic that it’s surprising you don’t see the flavor popping up in more places. A lemon poppyseed loaf cake, sure. A lemon poppyseed cookie, maybe (actually, I don’t recall seeing one of these ever. Hang tight – I might need to go develop a recipe). But lemon poppyseed waffles? I needed them. I wanted them. I had to have them.
And, of course, if I was going to make them, I was going to make them healthy. These guys are absolutely packed with cleansing fiber that will keep you full, avoiding the blood sugar spike that comes with most carb-y breakfasts. They can be made with pastured eggs (okay, un-pastured eggs technically work too, but then you miss out on all the yummy nutrients!) or a chia or flax egg, if you’d like a fully vegan waffle. The lemon zest has a ton of antioxidants (one of which actually works to protect your skin against cancer!), and an intoxicating flavor and aroma that will wake up everyone in the house.
You can serve these with whatever you want, but I love the combo of zesty lemon base with sweet, fruity blueberry compote. This quick and easy blueberry compote is exactly my type of recipe: a completely lazy staple that consistently yields impressive, delicious results. (Speaking of lazy, has anyone else spent the better part of the week sitting on your ass and drinking wine while watching the world’s best athletes sweat and bleed on television? All the while cheering and saying things like, “we’ve won so many metals!” …yeah. It’s weird for me, too)
Blueberries, of course, are little antioxidant powerhouses. That rich, gorgeous color comes from anthocyanins, which ward off cell death and improve memory, among a whole host of other benefits. Hot tip: go for organic blueberries whenever possible, as they have much higher levels of anthocyanins, so you’ll be getting far more bang for your nutritional buck.
So whip up a batch of these, and then settle in front of your TV and marvel over the fact that Ryan Lochte would have to eat, like, 5 batches to even meet half of his daily caloric requirements. What’s everyone watching in the Olympics? Do you guys have a favorite sport?
- 3 cups oat flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup non-dairy milk of choice
- 1/2 cup + 2 tablespoon melted coconut oil or butter, melted
- 4 large eggs (can sub chia or flax eggs)
- 4 tablespoons maple syrup
- 1 teaspoon vanilla powder or 1 tbsp vanilla extract
- 2 tbsp poppy seeds
- Zest of 2 organic lemons
- 1 8 oz bag frozen blueberries
- 2 tbsp maple syrup
- Juice of 2 lemons
- First, make the compote. In a small saucepan, combine blueberries and maple syrup. Over medium heat, bring to boil, then reduce heat to low and let simmer, stirring and mashing with a spoon to partially break apart blueberries. Simmer for 15 minutes, then remove from heat and stir in lemon juice.
- To make the waffles, combine all dry ingredients (including poppy seeds) in a bowl and mix together until evenly distributed. In another bowl, beat together eggs (or flax or chia eggs), milk, maple syrup, lemon zest and vanilla until very well combined. Slowly add the wet ingredients to the dry; mix until mostly combined (it’s okay if a few small chunks remain). Pour into a heated up waffle maker; let cook until done. Makes about 8 waffles, depending on the size of your waffle iron. To serve, topped with blueberry compote.