Makes 6 eight-inch waffles

I know a magical place, where blueberries are always in season….my freezer!

For a long time, I had a fear of putting blueberry batter into my waffle iron. I mean, maybe it was a valid concern. The blueberries do sorta’ explode, and that could lead to burning. But I guess you can add “burnt blueberries” to the list of things I no longer fear. The thing is, they taste good. Call them “caramelized,” if you must. The trick is to spread the batter a bit, and close the lid slowly but firmly. You will get beautiful, evenly cooked waffles that are literally bursting with berries!

I love the texture of this waffle; a bit crispy from the oatmeal, but still deliciously moist from the applesauce. It’s the perfect way to start the day. Or, whatever, have waffles for dinner. See if I care!

If you’re looking for a waffle iron recommendation, I love my Cuisinart 8 inch waffle maker. I keep the heat on 3 most of the time. And if you’re in the Omaha area, come to my Vegan Waffle Party at the Omaha Public Library Read It And Eat Culinary Conference on Saturday November 3rd. Don’t forget your bib!

PS I really wanted to get a killer maple syrup food porn shot, but my camera battery died, and waffles wait for no man.

Notes

~ This recipe calls for white whole wheat flour, which is an amazing variety of wheat that bakes and tastes a bit more like all-purpose flour, with a wholesome tinge. I kinda’ dig wheaty tasting waffles, but if you’d rather use all-purpose, then go ahead! You can also use whole wheat pastry flour, if you prefer.~ I used regular old plump frozen blueberries, but wild blueberries are a great choice because they’re smaller, which means they distribute more evenly into the batter. ~ Slice leftover waffles and freeze them in a plastic freezer bag. Then just toast and serve whenever you need a waffle fix!

Ingredients

1 cup white whole wheat flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground allspice

1 cup quick cooking oats

1/3 cup unsweetened applesauce

1 1/2 cups unsweetened almond milk (or your fave non-dairy milk)

3 tablespoons pure maple syrup

2 tablespoons canola oil

1 teaspoon pure vanilla extract

1 1/2 cups frozen blueberries

Directions