I love blueberries. Their vibrant purple hue, their luscious juices and the effortless way that they make any dish better. I simply can’t get enough of them. These Blueberry Purple Corn Waffles are a superhouse of super nutrients.
If you want to eat foods that provide super health promoting properties than blueberries should be at the very top of your list.
Blueberries are one of the fruits with the highest levels of antioxidants. Eating one cup of wild blueberries will provide 13,427 total antioxidants. WOW ZERS! Antioxidants combat free radicals which can lead to advance aging and disease.
Purple cornmeal and blueberries are both high in anthocyanins. Anthocyanins are powerful compounds which provide the blue violet color to foods like purple cornmeal and blueberries and are found in various plant foods. Anthocyanins may reduce the risk of cancer and cardiosvascular disease.
Anthocyanins are also believed to improve memory and cognitive function. Research shows that these compounds prevent age-related declines in mental function. Berries, especially blueberries which are rich in anthocyanins are thought to improve blood flow to the brain, increase memory function and reduce age related memory deficiencies.
Yes, you can have all of that in these waffles!
Blueberries are also great for heart health, act as an anti-inflammatory and balance blood sugar levels.
This purple cornmeal from Against the Grain (who is not a sponsor of this post, I just really like their product) is non–GMO and gluten free.
As high as blueberries are in antioxidants and anthocyanins, purple corn is thought to be even higher! According to Against the Grain’s website ‘there are different genetic strains of purple corn, all of which originated from Peru over thousands of years. Against The Grain Farms now grows a special strain of this non-GMO, heritage corn, adapted to the Canadian climate. Purple Corn flour is made simply by grinding the kernels of the purple corn into a flour.’
I really enjoy cooking with foods that are grown locally so it was quite a treat to stumble onto Against the Grain and this phenomenal product.
Now that I’ve convinced you that these waffles are actually good for you let’s get into the details. Although I love the many health benefits these waffles provide with the purple cornmeal, these will not be your typical light and fluffy waffles. They will be a bit more on the dense side. DO NOT let this dissuade you because they are absolutely delicious, not to mention pretty to look at on your plate.
I actually wish I had taken a picture as I cut into them because the combination of colours with the purple cornmeal and blueberries was tantalizing, so much so that I didn’t quite get around to breaking out the camera at that moment.
The waffle in al it’s purple/violet glory had completely captivated me. The coconut cashew cream sauce sealed the deal.
For those that know me they know that I do not mess around with my food. Silence filled the room as I chowed down on these purple morsels of perfection. I may have heard an angle cooing in the corner somewhere, I mean it’s possible, but the waffles had me captivated sooo….ummm yeah…
The coconut cashew cream was super easy to whip up. I recommend soaking your cashews for at least an hour. This will allow them to blend more smoothly into a cream.
The coconut cashew cream is optional however I found that it really complimented and elevated the dish with the combination of ingredients.
Have any of you ever used purple cornmeal? If so leave me a comment below and let me know what you made. If you happen to make these waffles come back and leave a comment to let me know how it went!
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 1 cup unsweetened almond milk [room temperature]
- 1 tablespoon white vinegar
- 1/4 cup coconut oil, melted
- 1 1/2 teaspoon vanilla extract
- ½ teaspoon almond extract [optional]
- 2 tablespoons maple syrup
- 1 1/4 cup gluten free flour
- 3/4 cup purple cornmeal
- ¼ teaspoon sea salt
- 1 ½ teaspoon baking powder
- 1 tablespoon sugar [optional]
- 1/3 cup blueberries
- ½ cup cashews [soaked for at least 1 hour]
- 1 teaspoon maple syrup
- 1/3 cup coconut milk [may require more depending on desired consistency]
- ¼ teaspoon sea salt
- Preheat waffle iron according to manufacturer’s directions.
- Preheat oven to 250F. [you’ll use the oven to hold the waffles warm]
- In a small bowl, mix together 1 tablespoon ground flaxseed with 2 tablespoons of water. Set aside for 5 minutes.
- In a large liquid measuring cup add vinegar then add almond milk filling to 1 ¼ cup line. Set aside for 5 minutes to thicken to ‘buttermilk’. Then add melted coconut oil, vanilla extract, and almond extract [if using] and maple syrup. Whisk together and set aside. It may looked curdled but that’s okay.
- In a large mixing bowl add all dry ingredients, mixing until well combined.
- Add flax ‘egg’ to wet ingredients’ then add to dry ingredients mixing until well incorporated. Gently fold in blueberries.
- Spray hot waffle iron with non-stick spray and pour in about 1/2 cup of batter. Cook according to manufacturer directions and then place on a baking sheet in preheated oven to keep warm.
- Place presoaked cashews in a food processor and add coconut milk, maple syrup and sea salt. Add more coconut milk as necessary for a thinner consistency. Blend together until very smooth. Set aside.
- Serve immediately drizzled with coconut cashew cream and maple syrup [if desired].
- Wrap any leftover waffles in foil separated by parchment paper and store up to a month in the freezer. When ready to eat, just pop frozen waffles in toaster.
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