Spring is finally here! Sweet delicious berries are in the markets, the air is balmy and trees and plants are flowering. It’s as if the Earth has breathed a sigh of relief and is letting down her hair.
Also, Mother’s day is around the corner. What a wonderful time to indulge in some of the delicious fruits of spring! Why not make a special, healthy brunch to celebrate the mom in your life? If you love brunch, you also might want to try my gluten free strawberry crepes, a healthy green smoothie, or crispy sweet potato pancakes with cinnamon apples. And don’t forget to serve refreshing cucumber mojitos if it’s appropriate! Here’s some more vegan brunch recipes from Heart of a Baker!
With only about 6 ingredients, these GF oat waffles are so easy, you could make them with your kids. They are mildly nutty tasting and perfectly soft on the inside and crispy on the outside.
Speaking of easy, the strawberry rhubarb and chia jam is a snap to make and doesn’t require any special canning. It’s also relatively low in sugars (and can be adjusted to taste) and high in protein, omega 3 fatty acids and fiber.
You can easily swap the fruit in this for anything you have on hand, or even use frozen fruit if that’s all you have on hand.
And don’t forget the flowers! If you’re making a special brunch, make sure you bring some beautiful blossoms to the table!
- 1½ cups oat flour
- 2 teaspoons baking powder (aluminum free)
- ½ teaspoon salt
- ¾ cup room temperature almond milk or coconut milk
- ¼ cup olive oil or avocado oil
- 2 tablespoons agave or maple syrup
- 1 teaspoon vanilla extract
- 1 cup strawberries
- ½ cup rhubarb chopped
- ⅓ cup coconut sugar
- 1 teaspoon vanilla
- pinch salt
- 3 Tablespoons chia seeds
- juice of 1 lemon
- In a mixing bowl, whisk together the dry ingredients: oat flour, baking powder, and salt. In another bowl, whisk together the wet ingredients: almond milk, oil, agave or maple, and vanilla.
- Pour the wet ingredients into the dry ingredients. Stir with a big spoon until just combined.
- Pre-heat your waffle iron.
- Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. If desired, keep your waffles warm in a 200 degree oven until you’re ready to serve.
- Repeat with remaining batter. Serve waffles with maple syrup, powdered sugar and strawberry rhubarb chia jam.
- Chop the strawberries and rhubarb into small pieces.
- Add to a small sauce pan with the coconut sugar and heat until it comes to a simmer.
- Cook on low for 5 minutes until the strawberries and rhubarb are soft. Mash with a fork until broken down into a chunky mash.
- Add the lemon juice, chia seeds, sea salt and vanilla and cook for another 15 minutes until thick.