Lavender Blueberry Waffles with cashew ricotta and lemon zest

The garden grows bigger every day and signs of summer are all around! I am loving all the beautiful lavender around the farm and decided to make these delicious waffles with our fresh blueberries and lavender. Little Ava joined me in putting them together and her favorite part was eating them of course!

Keep reading for the recipe and how to make these yourself at home!

I love lavender for many reasons, one of them being it’s natural pest repellent properties. I have planted it all around our garden in hopes it can help keep away any pests that might lurk about. It’s also wonderful for the body and has been known to help calm and soothe. I’m fairly obsessed with the light floral essence it adds to recipes and mixed with farm fresh blueberries, it’s the perfect combination. Read more about naturally preventing pests HERE and all about blueberries HERE.

RECIPE

INGREDIENTS

Waffles

1 Can lavender infused canned coconut milk ( see instructions)

1 Cup fresh blueberries

2 Cups Flour ( I use Bob’s Gluten Free 1:1 Flour)

2 Tbs baking powder

2 Maple Syrup

2 Tbs plant-based milk

1 tsp salt

1 tsp organic dried lavender

Blueberry compote

1 pint fresh blueberries

2 Tbs maple syrup

1 Tbs fresh lemon

Cashew Ricotta

1 cup raw cashews soaked overnight

1/4 cup of water

2 Tbs fresh lemon juice

2 Tbs nutritional yeast

1/2 tsp sea salt

DIRECTIONS

For the lavender milk add canned coconut milk to small sauce pan. Add 3-4 sprigs of fresh lavender and bring to a boil. Then bring to a simmer for a few minutes. Remove from heat and let sit for 20-30 min for lavender flavor to infuse. Strain lavender buds.

Waffles

Mix dry ingredients first, then add wet ingredients and blueberries. Mix well.
Pour 1/2 cup servings onto hot, oil, waffle maker and cook on the medium to high setting.

Blueberry Compote

Mix the blueberries, maple syrup, and lemon juice onto saucepan. Bring to a boil and then turn down to simmer. Keep it simmering until it thickens, about 10 min

Cashew Ricotta Cream

Mix all ingredients in a high powered blender until smooth. Store in an airtight container and it will keep for about 5 days.

Assemble waffles by adding cashew ricotta cream and top with blueberry compote and add lemon zest.

You can sprinkle with dried lavender if preferred but use minimal amount as the flavor is very strong!

Makes 4 waffles! Enjoy