Blueberry Spelt Waffles with Rhubarb Cashew Cream

Blueberry Spelt Waffles with Rhubarb Cashew Cream

Hearty spelt waffles with blueberries served with rhubarb cashew cream and crispy turmeric granola. Lovely and vibrant vegan breakfast!

An overhead shot of rhubarb on a wet concrete surface with a garden hose nearby.

4 images show: rhubarb growing in the ground, a bowl of granola in direct sunlight, waffle batter with blueberries, and an open waffle iron on a kitchen counter with aportion of batter inside.

I have actually been making a great deal of dishes on this website from a numbers-focused point of view recently. I attempt to make main dish dishes since that appears to be the most popular material here, to keep the component note down, to make sure that the dishes might be made complimentary of gluten, grains, improved sugar, moss, lichens and so on. It’s a bit data-driven!

When I was dealing with posts over the last number of weeks, the concept of simply avoiding the entire thing entered my mind. I believe there’s a propensity to put a great deal of pressure on yourself when you operate in an innovative field. There’s a continuous sensation that you remain in competitors with your own ability, that you need to beguile individuals around you and yourself.

I have a plugin for this website that assists me decide on ideal post titles, focus words, dish descriptions and so on with Google searches in mind. I check out all of the descriptions I have actually made with this thing, and believed “However that isn’t how I feel about this dish at all!” It was an odd minute. Food is a universal language out of need, however it’s likewise extremely private due to the fact that of background, financial scenarios, dietary requirements, and ability level. It’s not something that can be caught by a brief Google-friendly description often!

I seldom make the very same thing two times due to the fact that I like to get involved the little minutes of making food, and I like when those minutes constantly feel various. When I make something for supper that my partner likes and he states “You need to put this on your website!” I shrug it off and attempt to describe that the meal has a lot of actions, it’s too easy, a lot of strange active ingredients, it’s not a fascinating flavour profile, it’s not a hearty vegan main dish that’s prepared in 17.5 minutes!

I never ever make definitively breakfast-y dishes on here any longer due to the fact that they tend to do not have in regards to pins, shares, and page views. However who cares ‘cuz I like breakfast method excessive, and likewise I’m not a material development robotic. I still have a couple handfuls of frozen wild blueberries in our freezer, and I truthfully could not think about a much better fate for them than pancakes or waffles. These spelt waffles are all jammy and nutty-sweet flavour. I make multi-flour waffles/pancakes practically every weekend, however the spelt is constantly in the mix since that’s my all function flour. The rhubarb for the appetizing, sweet, and abundant cashew cream originated from my yard! It’s a majorly pleased food.

Fans of these might likewise like my Buckwheat Coconut Waffles with Cocoa.

A 3/4 angle image shows a cooked waffle in an open waffle iron.

An overhead shot of a bowl of pink cream, a jar of golden yellow turmeric granola, a sheet pan of cooked waffles, a carafe of maple syrup, and a small bowl with some thawed frozen blueberries.

A head on image shows a hand using a spoon to dollop some thick pink cream on top of a cooked waffle.

A head-on shot of blueberry spelt waffles topped with a light pink cream, blueberries, and a golden yellow turmeric granola. The waffles are on a light pink plate rimmed with gold.

Blueberry Spelt Waffles with Rhubarb Cashew Cream & Turmeric Granola

Hearty spelt waffles with blueberries served with rhubarb cashew cream and crispy turmeric granola. Lovely and vibrant vegan breakfast!

PREPARATION TIME 30 minutes COOK TIME 20 minutes OVERALL TIME 50 minutes

Course Breakfast Diet Plan Vegan, Vegetarian

Servings: 4

Author: Laura Wright


  • Waffle Iron

Active Ingredients

Rhubarb Cashew Cream

  • 1/2 teaspoon coconut oil
  • loaded 1/2 cup sliced rhubarb
  • 1 cup raw cashews, soaked for a minimum of 4 hours
  • 1/4 cup water, plus additional if required
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract

Blueberry Spelt Waffles

  • 1 1/3 cups non-dairy milk
  • 1 teaspoon apple cider vinegar/fresh lemon juice
  • 1 1/2 cups entire spelt flour ( I utilize a grown spelt flour)
  • 1/4 cup light spelt flour
  • 1/2 cup rolled oats OR coconut flakes ( or a mix of both)
  • 1 teaspoon aluminum-free baking powder
  • 1/4 teaspoon great sea salt
  • 3 tablespoons liquid coconut oil
  • 2 tablespoons pure maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup frozen blueberries


  • Make the rhubarb cashew cream. Heat the coconut oil in a little pan over medium high heat. Include the rhubarb to the pan. Stir and sauté till the rhubarb is soft, about 3 minutes. Transfer the prepared rhubarb to an upright, high-speed mixer. Drain pipes the cashews and include them to the mixer also. Then, include the water, maple syrup and vanilla. Mix the mix on high till completely smooth, stopping the motor and scraping the sides down if needed. Transfer the rhubarb cashew cream to a bowl, cover, and reserved in the fridge.
  • Make the waffles. Integrate the non-dairy milk and apple cider vinegar and stir together. Reserve to curdle for about 5 minutes.
  • In a medium bowl, blend together the entire spelt flour, light spelt flour, rolled oats/coconut, baking powder, and sea salt. Put the non-dairy milk mix into the bowl. Include the coconut oil, maple syrup, and vanilla. Stir the batter together with a spatula till simply hardly integrated. There need to still be some dry flour areas. Carefully fold the blueberries in.
  • Pre-heat your waffle iron to the wanted level of doneness. Likewise preheat your oven to about 225 ° F. Location a parchment lined baking sheet in the oven so that you can move completed waffles to the warm oven rapidly.
  • Gently grease the waffle iron with coconut oil. Drop about 1/3 cup of the batter onto the bottom iron and close the top. When the timer beeps, obtain the waffle and move it to the warming tray that you have actually established in the oven. Repeat this procedure with the staying batter.
  • Serve waffles warm with rhubarb cashew cream, turmeric granola, additional blueberries, and additional maple syrup.


  • For the turmeric granola, I simply followed Izy’s technique from this dish that she published on The Kitchn. I integrated the overall quantity of nuts and seeds utilized in the dish and simply made that up with what I desired for add-ins (sesame seeds, sunflower seeds and chopped almonds). At the phase where the maple syrup is included, likewise spray in 1/2 teaspoon of turmeric powder and a pinch of vanilla powder. Voila! Turmeric stovetop granola:-RRB-
  • Likewise, I utilized a little pinch of beet powder to actually draw out the pink color of the rhubarb cashew cream, however undoubtedly this isn’t an essential action.
  • Frozen raspberries would be so excellent in location of the blueberries.
  • For a gluten-free choice, simply change both spelt flours with a versatile gluten-free mix that you trust and ensure that you utilize licensed gluten-free rolled oats.
  • I likewise included a loaded spoonful of mesquite powder to the dry active ingredients of my waffles for that sweet taste.

Program Conceal 40 remarks

  • Shannon

    Tumeric granola? Rhubarb cashew cream? I fear of your food brain and your dishes are constantly a substantial enjoyment to read/reflect on/put together. Reply

  • Julia @ HappyFoods

    Gosh I am yearning waffles now!It’s a pity I have no waffle maker:( otherwise I would have currently remained in my kitchen area making these! Reply

  • valentina|sweet kabocha

    So …
    1. We entirely share the very same sensation about never ever making the very same thing two times– and when my male states “I like this primary plate!” he never ever sees it once again. Sorry.
    2. I like breakfast and I believe that you need to actually publish what you like, not everytime, however what individuals desire for 70% and what you desire for the other 30%! Actually, this dish is remarkable!
    3. These images are sensational

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