For the blueberry chutney:
6 ounces (or 1/2 pint) fresh or frozen blueberries, washed if fresh (add extra for additional texture)
1/2 cup water
2 teaspoons arrowroot powder
1/4 teaspoon salt
Pinch of cumin, cayenne, ground coriander and ground ginger
1 tablespoon maple syrup or agave nectar
For the waffles:
1/3 cup red lentils
2/3 cup water
1 1/4 cups unsweetened plant-based milk
1/4 cup sunflower oil or another neutral oil
2 teaspoons vanilla extract
2 tablespoons maple syrup or agave nectar
1 1/4 cups whole-wheat pastry flour or all-purpose flour
1 1/2 teaspoons baking powder
3/4-1 teaspoon salt
For the chutney: Place blueberries in a saucepan with water over medium heat. When just starting to boil, lower heat and add arrowroot powder; quickly stir to prevent lumps. Add salt, spices and syrup. Let simmer 10 minutes and then immediately pour into a blender and blend until smooth. The mixture will thicken slightly as it cools. Can be served hot, warm or cold.
For the waffles: Place the red lentils and water in a small saucepan and bring to a boil. Reduce the heat and cook until the red lentils are soft, about 10 to 15 minutes. In a small bowl, whisk together the plant-based milk, oil, vanilla and maple syrup. Preheat waffle maker. In a medium bowl, whisk together the flour, baking powder and salt, and add the milk mixture. Drain any extra liquid from the lentils and fold into the batter. The mixture should be similar to pancake batter — not too thick. If necessary, add more plant milk 1 tablespoon at a time to thin batter. When hot, spray the waffle maker with cooking spray and place up to 3/4 cups of batter in the waffle maker. Cook according to the manufacturer’s instructions. Top with blueberry chutney.
Recipe Copyright ©2019 Jan Findlater. All rights reserved.