Vegan Waffles With Blueberry Topping

Photo: Vegiegail

Ingredients

For the waffles:

2 cups unbleached wheat flour

1/2 teaspoon sea salt

2 tablespoons evaporated cane crystals

1 1/2 teaspoons baking powder

1 3/4 cups So Delicious Cultured Coconut Milk (I used Vanilla flavo

3 tablespoons tsp Ener-G Egg Replacer mixed with 4 water

4 tablespoons Earth Balance Buttery Spread, melted

1/2 teaspoon vanilla

For the Blueberry Topping:

2 handfuls blueberries

2 tablespoons freshly squeezed orange or lemon juice

1/4 cup water

1 tablespoon evaporated cane crystals

1 teaspoon vanilla extract

2 dashs of cinnamon (optional)

Preparation

For the waffles:

Lightly coat waffle iron with canola oil or spray.

Whisk together egg replacer and water and set aside.

In a large bowl, mix dry ingredients together and combine well.

Then add wet ingredients and mix to thoroughly combine. (Batter will be on the thick side.)

Spoon about one fourth of the batter onto the waffle iron and cook until ready.

Repeat with remaining batter.

For the topping:

Heat all ingredients in a small saute pan over medium heat, stirring frequently until blueberries turn dark in color and begin to release their juice. If you prefer a thicker topping, you can add 1 tsp arrowroot towards the end of cooking time. Serve over waffles.