Lemon Blueberry Waffles(Vegan And Gluten Free) - cooking recipe

Ingredients

3/4 cup unsweetened almond milk
1 teaspoon white vinegar (or apple cider)
2 tablespoons melted vegan butter (like Earth Balance or sub coconut oil)
3/4 teaspoon vanilla extract
1 small lemon, juice of (2 Tbsp)
1 small lemon, zest of
1 tablespoon agave nectar (or maple syrup or honey if not vegan)
3/4 cup brown rice flour (or whole wheat flour but will not be gluten free)
1/4 cup almond meal (ground from raw almonds)
1/4 cup potato starch (not flour)
2 tablespoons tapioca flour
2 flax eggs (2.5 Tbsp flaxseed meal Tbsp water)
5 tablespoons water
1 pinch sea salt
1 teaspoon baking powder
1 tablespoon unbleached cane sugar (sucanat or sub granulated sugar)
2/3 cup blueberries (fresh or frozen)

Preparation

Preheat waffle iron to desired level of heat - I prefer mine crispy.
Combine almond milk and vinegar in a large liquid measuring cup or small mixing bowl and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract, lemon juice and zest, and agave nectar or maple syrup and whisk. Set aside.
Add dry ingredients to a large mixing bowl and whisk until well combined.
Add wet ingredients to dry and mix until well incorporated. Fold in blueberries.
Once waffle iron is ready, generously coat with non-stick spray or vegan butter and pour on about ? cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack - keep them in a single layer to keep crispy.
Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they're best when eaten within the first couple weeks.
Suggested toppings: almond butter or vegan butter, flaxseed, bananas, blueberries, maple syrup.