These mouthwatering Wild Blueberry Waffles are the perfect treat. Serve them up as a weekend breakfast for your children or tuck into them for an afternoon snack or even a fun dinner! Whenever you enjoy them, they’ll be sure to please.
The star ingredient in this recipe is the wild blueberries. Wild blueberries contain dozens of undiscovered antioxidants, including anthocyanin varieties. There’s not just one pigment inside a wild blueberry; there are dozens of pigments not yet researched or studied. The wild blueberry is to the liver as mother’s milk is to a baby. Not only do wild blueberries have the ability to grab on to plenty of troublemakers, they also hold on to them as they leave the liver, in a way that most other healing foods cannot. The pigments in wild blueberries have the ability to saturate deep into liver cells and cross cell walls and membranes inside the liver, spreading their blue everywhere. Wild blueberries enhance the intestinal tract, feeding good bacteria there, which benefits the liver greatly.
Wild Blueberry Waffles
1 1/2 cups gluten-free oat flour
1 tbsp baking powder
3/4 cup unsweetened apple sauce
2/3 cup unsweetened almond milk
1/4 cup coconut sugar
1 tsp alcohol-free vanilla extract
1/4 cup frozen wild blueberries
1/3 cup fresh or defrosted wild blueberries, to serve
1-2 tbsp maple syrup, for drizzling
Spray avocado oil, if needed
For the optional coconut whipped cream:
1 14-ounce can coconut cream or full fat coconut milk, chilled in the fridge overnight
2-3 tbsp raw honey
To make the optional whipped cream, chill your mixing bowl in the freezer for 10 minutes. When the bowl is chilled, remove the thick cream from the top of the can, leaving the coconut water behind. Using an electric whisk, beat the cream for 2-3 minutes until you get soft peaks. Add the honey and beat for another 2 minutes. Set aside.
To make the waffles, combine the oat flour and baking powder in a bowl. Whisk to combine. In another bowl, combine the apple sauce, almond milk, coconut sugar and vanilla. Mix well, then pour into the dry ingredients. Stir until you get a uniform batter. Add the frozen wild blueberries and gently fold them in.
Make sure your waffle iron is hot. If it is not non-stick, spray it very lightly with avocado oil and remove the excess oil with paper towels. Ladle the batter onto the waffle iron and cook according to manufacturer's instructions. Repeat with rest of the batter. Serve with coconut whipped cream, fresh blueberries and maple syrup.
Find out more undiscovered properties of healing foods and how they support you, check out my bestselling book, Liver Rescue.
This item posted: 17-Feb-2019
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