Vegan Blueberry Lavender Waffles | Fragrant Vanilla Cake

 

 

We just returned from our yearly road trip in celebration of our wedding anniversary and this year on the last day of our trip we visited a blueberry farm Rush River Produce in Maiden Rock Wisconsin and a near by lavender farm Lavender Bluff farm in Stockholm Wisconsin (these are in south eastern Wisconsin along the St Croix near Lake Pepin). Both I would highly recommend if you are ever in the area (but check their websites which I’ve linked to see when they are open because it’s seasonal). 

 

 

 

Anyways, when we were picking the blueberries, my husband said “we have to make waffles with these” and I said “That sounds good, maybe with the lavender too”! So when we got home I made some Vegan  Blueberry Lavender Waffles! They were so delicious! 

 

 

I added lavender to my home made vanilla waffle batter, that comes out perfect every time, crispy on the outside but fluffy in the middle. And I made a simple maple blueberry compote with a hint of lavender as well to top them. 

 

 

I also served them with some almond whipped cream and additional drizzle of maple syrup (because Eric loves maple syrup). They were so heavenly! Fragrant with vanilla and lavender, the blueberries like a delicious pie filling perfectly complemented by the whipped cream! If you are in the mood for some really amazing waffles, definitely give these Vegan  Blueberry Lavender Waffles a try! 

 

Vegan Blueberry Lavender Waffles

makes 8 medium sized belgian waffles

Ingredients: Blueberry Lavender Compote

• 2 cups blueberries
• 3 Tbsp maple syrup
• 1 tsp pure vanilla extract
• 1 tsp dried lavender

Batter:

• 2 cups organic whole wheat pastry flour
• 1/4 cup maple sugar or coconut sugar
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 tsp pure vanilla extract
• 3 Tbsp ground flax seed, whisked together with 1/2 cup filtered water
• 2 Tbsp avocado oil or another neutral oil
• 2 cups light coconut milk
• 1 Tbsp dried lavender

  Toppings:

• coconut whipped cream
• maple syrup

Instructions:

1. To make the compote, combine the blueberries and maple syrup and lavender in a sauce pan over medium heat, and cook, stirring often until the blueberries have started to burst and have thickened.  Remove from heat, add the vanilla, stir well, and set aside.
2. To make the waffles, whisk together the flour, sugar, baking soda, baking powder and sea salt in a large bowl.
3. Then whisk in the flax mixture, oil, and coconut milk together until smooth. Fold in the lavender.
4. Heat your oven to 150F degrees and oil, and pre-heat waffle iron. Once it is heated, pour about 1/3 cup batter onto the waffle iron or until the iron is just covered (but not so much that it will ooze out) and close it.  Cook according to waffle iron package directions.  Remove from the waffle maker and keep warm in the oven while you make the others.  If you have a waffle maker the size of mine (regular belgian waffles), you may have more than 8 waffles.
5. Serve the waffles with blueberry compote, coconut cream, maple syrup!