Lemon poppyseed waffles
In search of the perfect waffle, I was much inspired by a recipe from Anna Jones, but of course, I can´t truly follow a recipe to save my life so I substituted and tweaked until the magical version happened. The mix of oats and pecan creates a perfectly light, crisp waffle that is nutrient dense and gluten free. I like fresh berries and warm maple syrup over mine, but you can top these with whatever you prefer.
Ingredients:
- 1 cup oats
- 1 cup pecans
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- Pinch of sea salt
- 200 ml yogurt
- 150 ml milk of choice
- 3 eggs
- Zest of one lemon
- Coconut oil for brushing
Instructions:
- Place pecans in food processor and pulse until sand like, remove and place oats in. Grind oats to a powder.
- Add oats to pecans; mix with baking powder, poppy seeds and salt.
- In a separate bowl mix all the wet ingredients, adding in lemon zest, stir wet ingredients into dry and place in a pitcher.
- Heat waffle iron to medium, brush with coconut oil and pour in just enough batter taking care not to add too much so it doesn’t spill out the sides.
- Cook the waffles one by one and serve with berry jam, lemon curd, and maple or vanilla syrup.
Adaptations:
I adore lemon poppyseed, but my kids sometimes have an aversion to the seeds. They often get caught in Mia´s braces, so I often leave out the poppyseeds, skip the lemon zest and add a teaspoon of good quality vanilla extract instead. The vanilla balances with the pecans to create something fabulous, sweet and nutty. Spelt flour also works beautifully in place of the oats, so choose whatever you have on hand and digest most easily.
