Lemon Poppyseed Waffles with Vanilla Blueberry Sauce (Gluten Free)

jessicainthekitchen.com

Sheila Harris

subheading: Vegan Lemon Poppyseed Waffles:

1 cup 87g of oats, ground into a flour (or oat flour)

1 ¼ cups 185g of gluten free flour mix

½ teaspoon 2.4g baking soda

1 ½ teaspoons 7.2g baking powder

¾ teaspoon 4.2g sea salt

1 tablespoon 9.3g poppy seeds

1 ½ cups 360ml unsweetened almond milk

2 teaspoons 10ml apple cider vinegar or white vinegar

¼ cup 44g unmelted melted vegan butter

1 ½ teaspoons 7.5ml Nielsen-Massey Pure Lemon Extract

½ teaspoon 2.5ml Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

2 tablespoons 30ml maple syrup

subheading: Vanilla Blueberry Sauce:

3 cups 420g frozen blueberries

1 teaspoon 5ml Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

1 teaspoon 5ml Nielsen-Massey Pure Lemon Extract

½ cup 96g organic brown sugar or coconut sugar

2 teaspoons 6.66 cornstarch 2 teaspoons water, mixed together

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