Wednesday, March 23, 2011

Buckwheat Berry Waffles

Breakfast is my favorite meal of the day. I am not a morning person. I like to stay in bed as long as possible, then enjoy an elaborate breakfast with fresh juice and a pot of tea while watching something awesome on TV (Top Chef All-Stars, I’m looking at you). Before I became vegan, I really enjoyed the variety afforded to breakfast; sweet, savory, healthy or decadent. I knew I had found manifold soul mates in my grad school cohort when we established, not only weekly pub night, but also Sunday Brunch. As such, I have devoted a lot of my culinary life to veganizing my favorite breakfast foods.

Bob’s Red Mill is a fantastic company, purveying grains, beans, and seeds to the vegan, gluten-free, and organic communities. I delighted recently at the chocolate chip cookie recipe on the side of the whole wheat pastry flour bag that called for “milk: soy, almond, or cow.” Their pancake mix is quick, delicious, and a staple for anyone’s pantry. Because I am making an effort to be super healthy right now, I have made a few adjustments to my typical waffle breakfast, increasing the whole grains and Omega-3s with oatmeal, chia, hemp, and flax seeds, and lowering refined sugars, so you can enjoy this breakfast, guilt-free, every weekend!

Buckwheat Berry Waffles

Buckwheat Waffles

1/4 cup thick cut oatmeal
1/2 cup water
1 cup Bob’s Red Mill Buckwheat Pancake and Waffle Mix
2 tablespoons ground flaxseed
6 tablespoons water
2 tablespoons canola oil
3/4 cup water
1 tablespoon chia seed
1 tablespoon hemp seed
1/3 cup chopped walnuts

In a medium bowl, combine the oatmeal and 1/2 cup water. Microwave for 3 to 4 minutes, until oatmeal is chewy and tender, and the liquid is absorbed. Add the oatmeal to the waffle mix, oil, and 3/4 cup water. In a blender, combine the flaxseed and 6 tablespoons water. Blend until thick and creamy. Add to the waffle mix along with the chia, hemp, and walnuts. Mix completely, then spread on a heated waffle iron. Cook according to your waffle iron’s specifications. Serve immediately.

Blueberry Maple Syrup

1 cup fresh or frozen blueberries
2 tablespoons maple syrup
2 tablespoons water
Zest of 1 lemon
1 tablespoon cornstarch mixed with 1 tablespoon water

Combine all the ingredients, except the cornstarch mixture, in a small saucepan. Simmer for 5 minutes, until the blueberries start to break down. Add the cornstarch and water to the blueberries, stirring for 1 minute. Remove from heat. It will thicken as it rests. Spoon the blueberry syrup over your waffles, and top with sliced strawberries. Enjoy!

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