Sunday, June 16, 2013

Lemon Poppy Seed Waffles with Coconut Whipped Cream & Blackberries

It's my husband's first Father's Day and I wanted to make him something for breakfast that he would really love. This means anything with loads of lemon in it. As someone who does not care for lemon as the primary flavor in my food, he always knows it must be love when something like this comes out of my kitchen. He is three weeks into being a father and he has already earned it.

One Year Ago Today Spicy Asian Meatballs with Snap Peas

Two Years Ago Today Seitan & Hominy Stew

Whole wheat waffles, crispy on the outside and soft on the inside studded with poppy seeds and tons of fresh lemon zest. Serve with slightly sweet coconut whipped cream and fresh blackberries for a breakfast fit for any special occasion.

Lemon Poppy seed Waffles
yields 3
2 1/2 cups almond milk
zest from 2 lemons plus juice from 1 lemon (reserve some zest for garnish)
2 tbl melted coconut or canola oil
1 tsp vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1/3 cup organic light brown sugar
2 tbl poppy seeds
1 tsp baking powder
1/4 tsp salt
1/4 tsp turmeric, optional for color
1 1/2 cup blackberries

Combine the milk, zest, lemon juice, oil and extract in a bowl.
Add the flours, sugar, poppy seeds, baking powder, salt and turmeric. Whisk to combine. Chill for 30 minutes.
Preheat a waffle iron and grease.
Divide 1/3rd of the batter for each waffle and cook according to your waffle irons instructions.
Serve with whipped cream, blackberries and extra zest and poppy seeds.

Coconut Whipped Cream
1 can coconut cream (not coconut milk), chilled overnight
1/2 cup organic powdered sugar
1 tbl cornstarch
1 tsp vanilla extract

Open the can of coconut milk and spoon out all of the coconut cream. Discard the remaining water.
Whisk the powdered sugar, cornstarch and extract into the cream and chill for later use or serve.

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