Two years ago, I had a favorite fall memory. John was in law school at the time, and we went to church in Lawrence with friends. It was a city that became our literal oasis during our two-year stay at the State Capitol. The first time we had a significant chill was on this day. As we drove back to our home, the leaves had changed from green and yellow to gold and orange. They looked like a landscape painted on the road. Greg Laswell was blasting, numbing our ears. I felt a wave of gratitude rising in me, and it took all I had not to cry. For a long time, I cried. I was not sad, but I felt an inexplicable happiness.
The fall has this way of making me feel that way. It brings relief, a feeling of newness, scarves, and coats, and oh my goodness, it provides ample baking opportunities.
Cornbread is one of my favorite fall flavors. I love it with Chili and as croutons in salads. I could eat this stuff all day. Last year, I tried blue cornmeal and was instantly smitten. The slightly grainier texture makes it ideal for making muffins, breads, and hearty breakfasts.
The color of blue cornmeal is due to anthocyanins, which are water-soluble pigments. They also serve as powerful antioxidants.
These waffles can be made in just 30 minutes with only one bowl. These waffles are also gluten-free and vegan.
These guys have a great texture. They are super grainy, ultra crispy, and slightly sweet. These are the perfect vessels to serve butter, maple syrup, and bananas as well as fruit compotes such as blueberry. Serve them with a fried yolk or almond or peanut butter.
They also freeze well and toast perfectly, which makes them ideal for quick lunches and breakfasts.
Bring on the waffles in the fall. Also, cornbread. As the temperatures drop, I am already beyond excited to spend time in the kitchen to cook up new dishes that will warm your soul. Let’s have a wonderful start.
Ingredients
- 1 cup unsweetened Almond Milk
- 1 Tbsp white or lemon vinegar
- One tablespoon non-dairy (melted) butter
- 1 1/2 tsp pure vanilla extract
- Use two tablespoons of maple syrup or agave nectar
- 1 1/4 cup gluten-free flour blend
- 3/4 cup Blue Cornmeal
- 2 Tbsp of flaxseed meals
- One pinch of salt
- 1 1/2 tsp Baking Powder
- Sugar 1 Tbsp
Instructions
- Mix almond milk with lemon juice and set aside for a couple of minutes to activate. Add melted butter, vanilla, and agave syrup and whisk. Set aside.
- Add the dry ingredients to a large bowl of mixing and whisk together until well combined.
- Mix wet and dry ingredients until they are well combined. Allow to set for 10-15 minutes while the waffle iron is heating.
- After the waffle iron has heated up, spray generously with non-stick and add about 1/2 cup batter. The waffle iron should be heated according to the manufacturer’s instructions. Remove and place it on a baking tray in a 200-degree oven to keep warm. Please keep them in one layer, not stacked. This will ensure that they remain crisp.
- Serve immediately with desired toppings. For best results, store leftovers in a freezer-safe bag and reheat them in a toaster. The leftovers can be stored in the freezer for up to two months. However, they are best eaten within the first few weeks.