It’s the weekend, and I couldn’t be more happy. Things have been so busy lately. Maybe too busy. I am starting to feel pretty frayed at the edges and I am not one of those people who wears exhaustion well! So I am looking forward to a weekend that is a little more relaxed- I think it is our last of the variety for quite a while.

Gluten Free Vegan Blueberry Waffles with Blueberry Maple Sauce from HeatherChristo.com

And relaxing this weekend definitely means “weekend breakfast” which in our house means that the kids get a break from cereal and smoothies and I actually make something special for them.

They have requested these waffles that I made last weekend- Coco and Pia want a repeat!

I used freeze dried blueberries (they have them at Trader joes) just because they don’t affect the batter at all (no extra moisture)- but fresh blueberries would be great as well!

The waffles are light and fluffy and full of blueberry flavor- but the icing on the cake is the Blueberry Maple Sauce. It is sweet, but also a little tart from the spring blueberries- and it’s a really pretty purple color- be sure to serve with an extra sprinkle of fresh blueberries too!

Gluten Free Vegan Blueberry Waffles with Blueberry Maple Sauce from HeatherChristo.com

Blueberry Waffles with Blueberry Maple Sauce- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Blueberry Waffles
  • 1 cup unsweetened coconut milk
  • 1 tablespoon apple cider vinegar
  • 2 cups gluten free all-purpose flour
  • ¼ cup sugar
  • ½ cup freeze dried blueberries (fresh are great too)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¼ cup coconut oil
  • ½ cup gluten free beer
  • Blueberry Maple Sauce
  • 1 cups fresh or frozen blueberries
  • 1 cup maple syrup
  • pinch of kosher salt
Instructions
  1. Preheat a waffle iron.
  2. In a bowl, combine the coconut milk and vinegar and set it aside.
  3. In the bowl of a standing mixer, combine all of the dry ingredients and then whisk in the coconut milk ,beer and the coconut oil and beat until you have a smooth batter. Fold in the blueberries.
  4. Spray the waffle iron with coconut oil spray and spoon the batter into the hot waffle iron and cook until golden brown, about 3 minutes. Transfer to a plate and serve hot with hot blueberry maple sauce. (Or keep the waffles warm in a 300 degree oven until ready to serve.)
  5. For the Blueberry Maple Sauce:
  6. In the jar of a blender combine the syrup and the blueberries and kosher salt and puree until smooth. Pour the sauce into a small saucepan and bring to a simmer.

 

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It’s the weekend, and I couldn’t be more happy. Things have been so busy lately. Maybe too busy. I am starting to feel pretty frayed at the edges and I am not one of those people who wears exhaustion well! So I am looking forward to a weekend that is a little more relaxed- I think it is our last of the variety for quite a while.

Gluten Free Vegan Blueberry Waffles with Blueberry Maple Sauce from HeatherChristo.com

And relaxing this weekend definitely means “weekend breakfast” which in our house means that the kids get a break from cereal and smoothies and I actually make something special for them.

They have requested these waffles that I made last weekend- Coco and Pia want a repeat!

I used freeze dried blueberries (they have them at Trader joes) just because they don’t affect the batter at all (no extra moisture)- but fresh blueberries would be great as well!

The waffles are light and fluffy and full of blueberry flavor- but the icing on the cake is the Blueberry Maple Sauce. It is sweet, but also a little tart from the spring blueberries- and it’s a really pretty purple color- be sure to serve with an extra sprinkle of fresh blueberries too!

Gluten Free Vegan Blueberry Waffles with Blueberry Maple Sauce from HeatherChristo.com

Blueberry Waffles with Blueberry Maple Sauce- Vegan and Gluten Free
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Blueberry Waffles
  • 1 cup unsweetened coconut milk
  • 1 tablespoon apple cider vinegar
  • 2 cups gluten free all-purpose flour
  • ¼ cup sugar
  • ½ cup freeze dried blueberries (fresh are great too)
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • ¼ cup coconut oil
  • ½ cup gluten free beer
  • Blueberry Maple Sauce
  • 1 cups fresh or frozen blueberries
  • 1 cup maple syrup
  • pinch of kosher salt
Instructions
  1. Preheat a waffle iron.
  2. In a bowl, combine the coconut milk and vinegar and set it aside.
  3. In the bowl of a standing mixer, combine all of the dry ingredients and then whisk in the coconut milk ,beer and the coconut oil and beat until you have a smooth batter. Fold in the blueberries.
  4. Spray the waffle iron with coconut oil spray and spoon the batter into the hot waffle iron and cook until golden brown, about 3 minutes. Transfer to a plate and serve hot with hot blueberry maple sauce. (Or keep the waffles warm in a 300 degree oven until ready to serve.)
  5. For the Blueberry Maple Sauce:
  6. In the jar of a blender combine the syrup and the blueberries and kosher salt and puree until smooth. Pour the sauce into a small saucepan and bring to a simmer.