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Vegan Poppy Seed Waffles
Kerstin Rodgers’ latest cookbook V is for Vegan hits stores next week, but we couldn’t wait to get you a sneak peek. Plus, we’d feel guilty knowing the weekend is almost here and we didn’t share this amazing recipe for waffles topped with a sweet blueberry sauce. One bite of this poppy seed-studded waffle and a rich topping full of maple syrup, orange zest, and fresh blueberries, and your weekend will be off to a perfect start. We don’t want to limit ourselves to devouring these at breakfast, so we’ll be making enough so we can snack on these irresistible waffles all weekend long.
Makes 16 tacos
What You Need:

For the waffles:
1/4 cup sugar
1-1/2 teaspoons baking powder
1-3/4 cups all-purpose flour
1 cup hemp or rice milk
1/3 cup coconut oil, melted
1 teaspoon vanilla paste
2 tablespoons poppy seeds
Vegan butter or coconut oil, for greasing

For the blueberry sauce:
1-1/8 cups blueberries
1/4 cup sugar
3 tablespoons maple syrup, plus more to serve
Zest and juice of 1 orange
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What You Do:

1. For the waffles, in a bowl, whisk ingredients until combined. Set aside.

2. For the sauce, in a medium saucepan over medium-high heat, place blueberries, sugar, maple syrup, and orange zest and juice, reserving some of the orange zest to serve. Stir until blueberries start to break down but have not lost their shape entirely. Remove from heat and set aside. Heat a waffle maker and grease with vegan butter or coconut oil.

3. Ladle just enough waffle batter to fill waffle-maker sections, then spread around. Close lid and cook for 3 to 5 minutes, or according to the manufacturer’s instructions. Transfer to a heatproof plate, cover with foil, and keep warm in oven on its lowest setting.

4. Cook remaining waffles the same way. Serve hot with blueberry sauce, maple syrup, and reserved orange zest.

Photo by Jan Baldwin
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