Blue Raspberry Waffles


One of the fun aspects of my career is that I occasionally get to develop recipes for great companies. A few years ago, I created recipes for Ziggy Marley Organics, and now I'm working on recipes for Bow & Arrow Brand cornmeal. It's a local company (I live in SW Colorado) that is owned by Ute Indians, and they produce non-gmo cornmeal. Bonus points for both companies that they were willing to have all my recipes be vegan and healthy (because that's how I roll). Very cool!

I'll be sharing some of my absolute favorite recipes with you, because I love you and sometimes I like to share. 

ANOTHER fun aspect of my work is that I get to meet awesome people - most recently, Kristin of Will Travel for Vegan Food. This fabulous lady has been in my neck of the woods lately and we've become very good friends. One day, I tested this recipe on her and we both agreed it was a keeper. Below is her picture of how it looks up close and personal... We had a good laugh over how gross the raspberries looked, but she had promised her fans she'd post a pic of the innards, and she wasn't about to back down. 


So, here's the recipe. It was a fun twist on the artificial blue raspberry flavor I loved as a kid (but would never eat now), but all healthy-like. These waffles are free from gluten, fat, cholesterol, refined flours, and sugar. But I think you'll love them! Let me know what you think if you try them. : )

2 tablespoons ground flax (flaxmeal)
3 tablespoons water
1 ¼ cups almond milk, unsweetened

1 cup blue cornmeal (I used Bow & Arrow Brand)
¼ cup brown rice flour
½ teaspoon baking powder
¼ teaspoon EACH: salt and baking soda

1 cup raspberries, fresh or frozen

1. Stir the flaxmeal with the water and set aside for five minutes.
2. Add the almond milk to the flaxmeal mixture and stir well.
3. Add the cornmeal, flour, baking powder, salt, and baking soda to the wet mixture and stir well. Preheat your waffle iron.
4. Stir the raspberries into your batter and cook your waffles according to the directions on your waffle iron. Serve with fresh berries and maple syrup if desired. If you have leftover waffles, they can be frozen individually and reheated in a toaster or toaster oven.

Makes 4 large waffles (serves 2-4)/GF/SF/Green (according to the guidelines in my cookbooks and Be Radiant program)



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