Lemon Poppyseed
White Bean Waffles with
Lemon Blueberry Compote
NUTRITIONAL NOTES
BLUEBERRIES: When it comes to blueberries, it pays to buy organic. Blueberries contain one of the highest antioxidant capacities among all foods, and organic blueberries contain significantly higher amounts. Its a wonder fruit that provides antioxidant defenses on virtually every body system, particularly the cardio-vascular system, nervous system and digestive tract. New areas of study show blueberries to help protect against neuro-degeneration and memory loss.
BEANS: Beans are a wonder food - an excellent source of vitamin-rich, low-fat protein. Beans help to lower cholesterol, combat heart disease, stabilize blood sugar, reduce obesity, relieve constipation, hypertension and type II diabetes, and lessen the risk of cancer.
Gluten-Free, Dairy Free
Yields: About 10-12 large waffles, 16-18 mini snack-sized waffles
Ingredients:
Lemon Blueberry Compote:
3 cups frozen or fresh blueberries
1/3 cup water
3 tbsp maple syrup
1 tsp vanilla
Juice from ½ a lemon
1/2 tsp salt
2 tsp tapioca starch
1 tbsp water
White Bean Waffles:
4 eggs
1/4 cup honey or maple syrup
2 tbsp ghee or coconut oil
1 (15oz) can white beans (Great Northern, Cannellini or Garbanzo), drained and rinsed
1 tsp vanilla extract
1 ½ tsp pure lemon extract
1/4 cup almond milk (substitute other nut, oat or hemp milk)
1/4 tsp sea salt
3/4 tsp baking soda
3/4 tsp baking powder
3/4 cup GF flour of your choice
1 tbsp poppy seeds
Directions:
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Start your blueberry compote. Add blueberries, water, honey, vanilla, cinnamon and salt to a small saucepan. Simmer on the stove for 15-20 minutes, until the blueberries have broken down and the sauce is a light syrup consistency. In a small bowl, whisk tapioca starch and water together to make a slurry. Add the slurry to the blueberry mixture and continue to cook for one minute.
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Preheat waffle maker to medium heat.
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Puree eggs, honey, ghee/coconut oil, beans, vanilla, lemon extract, almond milk, salt, baking soda and baking powder in blender. Blend until all the beans are pureed.
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Add in your GF flour and blend until well combined.
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Remove batter from blender and place in a medium sized bowl. Add the poppyseeds and combine until well mixed.
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Grease waffle iron with a little coconut oil. Add about 1/4 cup batter to each waffle square (depending on size and shape of waffle maker). Cook for about 3-5 minutes or until the batter is cooked through and the waffles are deep golden brown.
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Serve waffles with a drizzle of the lemon blueberry compote.
