These Lemon Poppyseed Waffles are bursting with flavour! They’re drizzled with a divine vanilla blueberry sauce, and are vegan and gluten free!
Okay, so the question of the century: are you a waffle lover, or a pancake lover?
Personally? I love both. If I had to choose, I would definitely choose waffles. I love the texture differences and the fact that you can get both a fluffy and slightly crisp breakfast in one. Texture dreams completed, basically. I realised I haven’t made a waffle recipe for you guys in quite a while, so I made these Lemon Poppyseed Waffles with Vanilla Blueberry Sauce for you. Oh, yes, it’s just as amazing as it sounds. Also, they are vegan and gluten free. Christmas just came early.
Let’s break down the waffles, then the vanilla blueberry sauce that you’re about to put onto everything possible. I’ve been wanting to tweak my waffle recipe for a while, and I really pulled off quite something with these. I wanted a gluten free waffle that doesn’t ‘taste’ gluten free, and a vegan waffle that should not be ever identified as ‘vegan’ in taste. To do that, I used a mix of oat flour and gluten free flour, which really diversifies the texture, and I also kept the ingredients incredibly simple. The texture is unbelievably close to the kind of waffles you’d have at a restaurant, and the kind you’re going to want for breakfast every morning.
Of course since we’re in the heart of spring, and everyone loves spring flavours, I wanted to add that to these waffles. For this recipe, I used Nielsen-Massey’s Pure Lemon Extract to bump up the waffle flavour with a divinely lemon-y flavour that really took it over the top. I also used Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract , because waffles need vanilla extract friends, and they need the best ones.
You guys already know that if I stand behind a product, it’s because I love and believe in it. Back in my baking days, I only used Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract . I specifically remember ordering the largest size they had on their website, waiting excitedly for it to arrive, and then taking care of it like it was my child. It kind of was.
All Nielsen-Massey’s products are all-natural, GMO-free, certified gluten-free, certified Kosher, and allergen-free, so know that they work perfectly with our little family over here on JITK.
After the bottle finished? I ordered more, and well, true story, I kept the bottle. It was just too pretty to toss and so I literally kept the bottle until I moved out of my parents’ house. So, needless to say, I love Nielsen-Massey’s products , and the high quality that they put into their vanilla-cultivation process and to craft their all-natural pure flavours.
Let’s take you for a little, super eye-opening history lesson. Have you ever wondered, “Where does vanilla come from?”
All vanilla is grown within 10-20 degrees of the equator and most vanilla beans available today come from Madagascar, Mexico and Tahiti. The entire vanilla-cultivation process, from planting to market, can take from five to six years. Following harvest, beans must be cured before use. Then, for two weeks, farmers spread the beans in the hot sun during the day and wrap them in blankets to sweat at night. The beans are conditioned on racks for an additional two weeks, and finally, beans are aged for 6 to 8 months in wooden boxes to allow the complex flavour notes to emerge.
Nielsen-Massey also uses as few ingredients as possible when producing their pure vanilla extracts to create the highest-quality product available. This process leads to why their products are pretty much perfect. I specifically chose the Madagascar Bourbon Pure Vanilla Extract since not only was it the very first Vanilla Extract I tried almost 10 years ago, but also because vanilla from Madagascar has a sweet, creamy flavour with velvety after-tones and makes for an excellent “all-purpose” vanilla, perfect for any sweet or savoury recipe. That means it was the perfect choice for these waffles.
Now that blueberry sauce! I’ve been making it for years, and decided I wanted to re-share it with you guys. It gets slightly thick, enough to coat your waffles, and has the most divine Vanilla flavour. Since blueberries and lemon pair so well, I also used both Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract and their Pure Lemon Extract in the sauce. P.S. – if you sneak some of this, it’s pretty obvious since the blueberries turn your tongue blue. Take it from someone caught in the act of sneaking more blueberry sauce, you know, just saying.
Now, the Pure Lemon Extract. To craft all-natural pure flavours, Nielsen-Massey starts with premium ingredients sourced from around the world. Made from California lemon oil and rounded out with peel notes, their Pure Lemon Extract is a fantastic “helper” ingredient to have on hand for the times a splash of citrus is needed. Nielsen-Massey uses a proprietary process to gently extract the delicate flavour without losing any of the sweetness or richness of the original ingredient. This process means that’s why with only a teaspoon and a half of lemon extract, you get those divinely subtle notes throughout the entire waffle recipe!
I hope you enjoy the waffles friends! Happy eating!
P.S friends – make sure you follow Nielsen-Massey on social media for even more recipe inspiration!!
Ingredients
Vegan Lemon Poppyseed Waffles
- 1 cup oats, ground into a flour (or oat flour) , 87g
- 1 ¼ cups all purpose gluten free flour mix , 185g
- ½ teaspoon baking soda , 2.4g
- 1 ½ teaspoons baking powder , 7.2g
- ¾ teaspoon sea salt , 4.2g
- 1 tablespoon poppy seeds , 9.3g
- 1 ½ cups unsweetened almond milk , 360ml
- 2 teaspoons apple cider vinegar , or white vinegar, 10ml
- ¼ cup unmelted melted vegan butter , 44g
- 1 ½ teaspoons Nielsen-Massey Pure Lemon Extract , 7.5ml
- ½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract , 2.5ml
- 2 tablespoons maple syrup , 30ml
Vanilla Blueberry Sauce
- 3 cups frozen blueberries , 420g
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract , 5ml
- 1 teaspoon Nielsen-Massey Pure Lemon Extract , 5ml
- ½ cup organic brown sugar , or coconut sugar , 96g
- 2 teaspoons cornstarch , + 2 teaspoons water, mixed together, 6.66
Instructions
Vegan Lemon Poppyseed Waffles
- Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix the oat flour, gluten free flour, baking soda, baking powder, sea salt and poppy seeds together. Set aside.
- In a smaller bowl, mix all the vegan buttermilk, the melted vegan butter, the maple syrup and the Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and Nielsen-Massey Pure Lemon Extract.
- Pour the wet ingredients into the dry and mix until combined.
- Preheat your waffle iron in the meantime and grease according to manufacturer’s settings. I set mine two dials before max because I like mine crisp but also very fluffy. Using a ½ cup/125ml measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don’t need to push it to the edges. Close and let cook until the steam has COMPLETELY finished to rise from the waffle maker. Otherwise the waffle will fall apart. Don’t open it before the steam is finished! Remove each waffle and place on a baking sheet in your oven or toaster oven on “warm” or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
- While the waffles are being made, you can prepare your Vanilla Blueberry Sauce.
Vanilla Blueberry Sauce
- Add all the ingredients to a pot over high heat. Bring the ingredients to a boil until blueberries begin to pop, and then reduce to a lower heat for 10 minutes, until the sauce begins to thicken. Feel free to add more cornstarch slurry if you want your sauce much thicker.
- Serve the waffles with the vanilla blueberry sauce and enjoy!
Lemon Poppyseed Waffles with Vanilla Blueberry Sauce (Gluten Free)
Ingredients
Vegan Lemon Poppyseed Waffles
- 1 cup oats, ground into a flour (or oat flour) 87g
- 1 ¼ cups all purpose gluten free flour mix 185g
- ½ teaspoon baking soda 2.4g
- 1 ½ teaspoons baking powder 7.2g
- ¾ teaspoon sea salt 4.2g
- 1 tablespoon poppy seeds 9.3g
- 1 ½ cups unsweetened almond milk 360ml
- 2 teaspoons apple cider vinegar or white vinegar, 10ml
- ¼ cup unmelted melted vegan butter 44g
- 1 ½ teaspoons Nielsen-Massey Pure Lemon Extract 7.5ml
- ½ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract 2.5ml
- 2 tablespoons maple syrup 30ml
Vanilla Blueberry Sauce
- 3 cups frozen blueberries 420g
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract 5ml
- 1 teaspoon Nielsen-Massey Pure Lemon Extract 5ml
- ½ cup organic brown sugar or coconut sugar , 96g
- 2 teaspoons cornstarch + 2 teaspoons water, mixed together, 6.66
Instructions
Vegan Lemon Poppyseed Waffles
- Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix the oat flour, gluten free flour, baking soda, baking powder, sea salt and poppy seeds together. Set aside.
- In a smaller bowl, mix all the vegan buttermilk, the melted vegan butter, the maple syrup and the Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and Nielsen-Massey Pure Lemon Extract.
- Pour the wet ingredients into the dry and mix until combined.
- Preheat your waffle iron in the meantime and grease according to manufacturer’s settings. I set mine two dials before max because I like mine crisp but also very fluffy. Using a ½ cup/125ml measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don’t need to push it to the edges. Close and let cook until the steam has COMPLETELY finished to rise from the waffle maker. Otherwise the waffle will fall apart. Don’t open it before the steam is finished! Remove each waffle and place on a baking sheet in your oven or toaster oven on “warm” or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
- While the waffles are being made, you can prepare your Vanilla Blueberry Sauce.
Vanilla Blueberry Sauce
- Add all the ingredients to a pot over high heat. Bring the ingredients to a boil until blueberries begin to pop, and then reduce to a lower heat for 10 minutes, until the sauce begins to thicken. Feel free to add more cornstarch slurry if you want your sauce much thicker.
- Serve the waffles with the vanilla blueberry sauce and enjoy!
Nutrition
Lemon Poppyseed Waffles with Vanilla Blueberry Sauce (Gluten Free) https://jessicainthekitchen.com/lemon-poppyseed-waffles-with-vanilla-blueberry-sauce-gluten-free/ May 9, 2018
These Vegan Crab Cakes are crunchy on the outside, moist on the inside and pleased our entire family! With the perfect crust, texture and flavours, you’ve got to try them! It’s from Jenné Claiborne’s cookbook Sweet Potato Soul!
What comes to your mind when you think of crab cakes? Great crust, flaky on the inside. Moist but still firm enough. Tender and of course, reminiscent of the sea. You definitely get that with these amazing Vegan Crab Cakes! This recipe is from my amazing friend Jenné from Sweet Potato Soul ‘s Cookbook: Sweet Potato Soul: 100 Easy Vegan Recipes for the Southern Flavors of Smoke, Sugar, Spice, and Soul .
When I say that this girl throws DOWN in the kitchen with her recipes! I’m not Southern, but these recipes make me feel like I could’ve grown up there. I learnt so much from her book – the history, her family stories, and of course, all those amazing recipes! I’m talking things from Spicy Fried Cauliflower “Chicken” (that are fried and look DIVINE), to Bourbon BBQ Tempeh Sandwiches to Oyster Mushroom Étouffée (I tried this – it’s divine!) to even dessert like Date Rice Pudding (which I’ve also tried). OH, and I already got to taste a bunch of these recipes so I KNOW they are 100% legit.
Back in February I attended Jenné’s Book Launch in California (who can see my 5 star review on the website). It was a total blast, I met some amazing woman and the food was fantastic . Like, Sweet Jesus Mac and Cheese fantastic. It was the first time we met in person, so it feels even more incredible to be reviewing yet another recipe from her cookbook.
So, these vegan crab cakes. Jenné describes them as Happy Hearts “Crab” Cakes in her cookbook, and for good reason. One, these will make you happy, for sure. Two they’re made with hearts of palm and chickpea for that texture, which is so perfect! She goes into great detail in the recipe for how to make these vegan crab cakes, so be sure to check it out and definitely give it a try.
Look at that photo friends, can you see that flakiness?! These vegan crab cakes plus her Roasted Red Pepper Aioli sauce really takes this meal over the top. I added raw kale in these photos, but the second time I ate them I had kale chips which added a beautiful textural element, so definitely try those. Arugula is my favourite kind of greens, so I can’t wait to get some fresh to try with this!
I hope you enjoy friends! All of her recipes are vegan as stated above, so you can make anything from this cookbook . It’ll give you a real soulful experience from a true Southern girl, with a true gift for veganising the phenomenal recipes she grew up with.
PIN THIS RECIPE:
Ingredients
- 2 14-ounce cans hearts of palm, drained and chopped into large pieces
- 1 ½ cups cooked chickpeas , see page 125 or 1 (15-ounce) can, drained and rinsed
- 1 cup panko bread crumbs , plus ½ cup for coating
- ¼ cup vegan mayonnaise
- 1 jalapeño pepper , seeded and rinsed
- 1 ½ tablespoons Old Bay seasoning
- 1 teaspoon ume plum vinegar
- 1 teaspoon Dijon mustard
- 6 tablespoons grapeseed , canola, or safflower oil
Instructions
- Place the hearts of palm and chickpeas in a food processor and pulse to combine and mash. Don’t overprices it; you still want some “crabby” texture.
- Scrape the hearts of palm mixture into a large bowl and add the 1 cup panko, vegan mayonnaise, jalapeño, Old Bay seasoning, vinegar, and mustard. Stir well to combine.
- Line a large plate with paper towels and keep nearby.
- In a large skillet, heat the oil over medium-high heat. Place the ½ cup panko in a shallow dish. Form the “crab” mixture into 2 inch-wide patties, making sure to pack the mixture tightly, and then coat them in the panko in the shallow dish. Place the patties in the skillet (do not overcrowd) and pan-fry for 3 minutes on each side. Transfer the patties to the prepared plate. Repeat with the remaining mixture.
- Serve with a dollop of Red Pepper Aioli (page 209) and fresh greens.
