December 30, 2008
Blueberry Waffles with Lemon Icing
Scrumptious fresh and freeze well for hurried mornings
1 cup powdered sugar
1 teaspoon lemon juice
Zest of 1/2 lemon
2-4 tablespoons soy milk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
1 6-ounce container blueberry soy yogurt (scant 2/3 cup)
1 1/3 cups soy milk
5 tablespoons water
1/3 cup oil
1 cup fresh or frozen* blueberries
Spray oil for the waffle iron
Preheat the waffle iron.
Mix all the dry ingredients together well with a whisk.
In another bowl, whisk the wet ingredients together.
Combine wet and dry ingredients, then gently fold in berries.
Spray the waffle iron with a little oil and make a test waffle. In some waffle makers, 1/2 cup of batter is perfect for a single waffle, and they are done in for 10 minutes. The machine instructions or experience with your waffle maker should guide you. This recipe makes 10 waffles if each waffle uses 1/2 cup of batter.
Mix icing ingredients in a blender until smooth. You can make the icing without a blender if you sift your powdered sugar to make sure there are no lumps.
*If using frozen blueberries, keep them in the freezer until the last second. Reserve 1-2 tablespoons of your dry mixture. When you're ready to add the blueberries, take them out of the freezer, measure them and mix them with the reserved dry mixture. Then fold them into your mixed batter in no more than three folds. This will prevent your batter from turning a gray-purple color.
Recipe courtesy of Lauren Ulm, Vegan Yum Yum.
For even more vegetarian recipes, check out VegRecipes.org.