Vegan Lemon Poppy Seed Waffles

If you are looking for something delicious to make for brunch on Mother’s day, these lemon poppy seed waffles would be perfect!  They happen to be gluten free and vegan but they are just as delicious as traditional waffles, and the lemon poppy seed flavor is perfect for spring!  If you don’t wish to make them gluten free, you can swap in whole wheat pastry flour 1:1 for the GF flour.  Also, if you wanted plain belgian waffles, simply leave out the lemon and poppy seeds.  These are so good served with fresh berries!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 10 minutes | Cook Time: 5 minutes | Ready in: 30 minutes

Ingredients

• 2 cups Bob's Red Mill gluten free all purpose baking flour
• 1/4 cup Maple Dude maple sugar (coconut sugar or granulated sugar will also work)
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/4 cup poppy seeds
• 1 Tbsp organic lemon zest
• 2 Tbsp lemon juice
• 1 tsp pure vanilla extract
• 3 Tbsp ground flax seed mixed with 1/2 cup filtered water
• 2 Tbsp Spectrum avocado oil or other neutral oil
• 2 cups Thai Kitchen lite coconut milk

Instructions

Instructions:

1. To make the waffles, whisk together the flour, sugar, baking soda, baking powder, sea salt and poppy seeds in a large bowl.
2. Then whisk the lemon juice and zest, flax mixture, oil, and coconut milk together until smooth.
3. 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.
4. Serve!