Poppy Seed Waffles With Blueberry Sauce

Recipe Ingredients

1 2/3 cups	104g / 3.7oz	Unbleached all-purpose flour
1/4 cup	27g / 1oz	Poppy seeds
1 1/2 teaspoons	7.5ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1 1/3 cups	315ml	Vanilla soy milk
		= (or nonfat milk)
1/3 cup	65g / 2.3oz	Granulated sugar - plus
2 tablespoons	30ml	Granulated sugar
2 tablespoons	30ml	Finely-grated lemon zest
1 tablespoon	15ml	Canola oil
1 teaspoon	5ml	Vanilla extract
1 teaspoon	5ml	Egg yolk (large)
2 teaspoons	10ml	Egg whites (large)
3 cups	711ml	Frozen blueberries
1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Powdered sugar - (optional)

Recipe Instructions

Preheat oven to 200 degrees. Lightly coat waffle iron with cooking spray and preheat.

In large bowl, whisk together flour, poppy seeds, baking powder, baking soda and 1/4 teaspoon salt.

In medium bowl, whisk together soy milk, 1/3 cup granulated sugar, lemon zest, oil, vanilla and egg yolk. Add milk mixture to flour mixture, whisking just until combined.

In small bowl, beat egg whites until soft peaks form. Gently fold into batter.

Ladle 2/3 cup batter (or amount recommended by manufacturer's directions for your waffle iron) into waffle iron. Close lid and cook until waffles are golden, about 3 to 4 minutes. Gently open lid and remove waffle with fork. Serve immediately or transfer to baking sheet and keep warm in oven. Repeat with remaining batter, lightly coating iron with cooking spray each time.

While waffles cook, in medium saucepan, combine 1 1/2 cups blueberries, remaining 2 tablespoon granulated sugar, 2 tablespoon water and lemon juice. Bring to boil over medium heat and simmer until berries burst, about 7 minutes. Stir in remaining 1 1/2 cups blueberries and heat until warmed through, about 4 minutes. Top each serving of waffles with 1/4 cup blueberry sauce. Sprinkle with powdered sugar if desired.

This recipe yields 12 waffles.

Per Waffle: 163 Cal; 4g Prot; 4g Total Fat (0 Sat. Fat); 30g Carb.; 18mg Chol; 126mg Sod.; 1g Fiber.

Source:
Vegetarian Times, February 2002

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