Brilliant, tangy blood orange juice and zest offers these waffles from VegNews contributor Jackie Sobon’s Vegan Yack Assault’s Plant-Primarily based Meal Prep cookbook a dose of citrusy-sweet taste. Our tip? High with whipped coconut cream and chocolate shavings for much more decadence.
What you want:
For the waffles:
¾ cup blood orange juice
1 teaspoon blood orange zest
¾ cup plain, unsweetened vegan milk
1¼ cups all-purpose flour
½ cup rolled oats
3 tablespoons sugar
2 tablespoons olive oil
2 teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
⅛ teaspoon floor cinnamon
For the compote:
1½ cups blueberries
1 cup raspberries
2 tablespoons sugar
1 tablespoon lemon juice
What you do:
- For the waffles, preheat a typical waffle maker (not a Belgian waffle maker). Right into a blender, pour juice, zest, milk, flour, oats, sugar, olive oil, baking powder, vanilla, salt, and cinnamon. Purée till clean and permit to relaxation for five minutes to thicken. Cook dinner waffles.
- For compote, in a small saucepan, mix all substances and prepare dinner over medium warmth till simmering. Alter warmth to medium-low, cowl, and simmer, stirring sometimes, till fruit has softened, about 5 minutes. Mash gently with a spoon and simmer for one more 2 minutes, uncovered, then put aside.
- Serve waffles heat, topped with berry compote, or permit to chill to room temperature, switch to a zip-top bag, and freeze for as much as 3 months.
