Meyer Lemon Waffles with Maple-Blackberry Compote
When I get my hands on Meyer lemons, my inner schoolgirl squeals! Their sweet, floral flavor makes this recipe special - you’ll need one large Meyer lemon (or two small). Can’t find Meyer lemons? Regular lemons work fine. No waffle iron? Make pancakes instead.
Ingredients
Maple-Blackberry Compote
- 3 cups 435 g blackberries
- 1 teaspoon lemon juice
- ¼ cup 60 ml maple syrup
Toasted Coconut Cream (optional)
- One 13.5-ounce 400 ml can full-fat coconut milk, chilled
- ¼ cup 20 g flaked coconut, toasted
Meyer Lemon Waffles
- Unrefined coconut oil
- ½ cup 80 g brown rice flour
- ½ cup 50 g oat flour
- ½ cup 60 g sorghum flour
- ¾ teaspoon ground psyllium husk
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1½ cups 360 ml water
- 2 tablespoons Meyer lemon juice
- 2 teaspoons grated Meyer lemon zest
Instructions
Prepare the Maple-Blackberry Compote.
- Place the blackberries, lemon juice, maple syrup, salt to taste, and 1/4 cup water in a large pot and bring to a boil over medium-low heat for 10 to 20 minutes, until thickened and the fruit is broken down. Remove from heat and cool.
Prepare the Toasted Coconut Cream (optional).
- If making the Toasted Coconut Cream, open the can of chilled coconut milk. Scoop out the solid cream on top and transfer to a large bowl —save the liquid in the fridge for Soup or a smoothie.
- Whisk together the toasted coconut and cream and place in the fridge to chill.
Prepare the Waffles.
- Preheat a waffle iron and grease with oil.
- In a large bowl, whisk together the flours, psyllium, baking powder, baking soda, and salt until thoroughly mixed.
- In another bowl, whisk together the water and lemon juice. Fold together with the dry ingredients and then incorporate the zest.
- Using a ladle, pour batter into the waffle iron and cook until the edges are crispy. Repeat, adding more oil when necessary, until all batter is used. Top with Maple-Blackberry Compote and a dollop of Toasted Coconut Cream.