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Waffles with Blueberry Sauce

September 18, 2010 by epicureanvegan

Waffles with Blueberry Sauce -- Epicurean VeganThe other night I made Field Roast with Blueberry Sauce and had some leftover sauce. That called for morning waffles. This is a healthy, hearty waffle that will stick to the ribs. I highly recommend doubling the recipe if feeding more than 2 people–as it is, it only makes about 4-6 small waffles. It’s a simple recipe where everything just goes in the blender and you’re ready to go!

INGREDIENTS:
2 C water
2 Tbs sugar
1 C quick-cooking oats
1/4 C cornmeal
4 Tbs ground flax seed
1/4 C cashews
2 Tbs cornstarch
3/4 tsp salt
1 tsp cinnamon
Sauce:
2 Tbs sugar
2 Tbs rice vinegar
2 Tbs white wine
2/3 C blueberry juice
1-2/3 C vegetable broth
3/4 C fresh blueberries
2 Tbs cornstarch

DIRECTIONS:
For the waffles: Blend all ingredients in a blender for 1 minute. Let sit for 10-15 minutes to thicken up. Spoon 1/2 cup (or what is recommended for your waffle iron). Spread out a little with a spatula. I had the oven on warm and kept the waffles warm as I made them. In the meantime, I reheated the blueberry sauce in a small saucepan over med-low heat. If you’re using leftover sauce, it will have a jelly like consistency, so add a smidge of water. Stir it occasionally. The sauce itself doesn’t take long to make: In a large saucepan, add sugar and about 1/8 cup of water. Bring to a boil. Add rice vinegar when the sugar changes color. Boil again and add the white wine. Reduce to a syrup, then add the blueberry juice and reduce to half, about 4 minutes. Add broth and boil to desired consistency–you will probably need to mix the cornstarch with about 1/8-1/4 cup of water and then add to the sauce to thicken. Add blueberries and taste for seasoning. The sauce yields about 2 cups. Enjoy!

Waffles with Blueberry Sauce -- Epicurean Vegan

Recipe source: The Joy of Vegan Baking

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Filed Under: Breakfasts Tagged With: blueberries, brunch, fast and easy, waffles

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Comments

  1. Kim Brown Davis says

    September 18, 2010 at 11:47 am

    I love that you used oats instead of flour!

  2. Monet says

    September 19, 2010 at 3:41 pm

    This is exactly what I would like for dinner. A simple meal with whole grains and a lovely blueberry sauce. I could eat bread/carbs for breakfast, lunch and dinner! Thanks for sharing the recipe. I love the healthy adaptation!

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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