Go Back

Lemon Raspberry Waffle Brunch Board

Print Recipe

Ingredients

  • 1 cup gluten-free 1-to-1 baking flour
  • 2 tablespoons coconut sugar
  • ½ teaspoon baking powder
  • 1 Limoneira classic lemon
  • ¾ cup non-dairy milk
  • 1 egg
  • 1 tablespoon coconut oil
  • ½ cup raspberries
  • Limoneira blood oranges
  • 1 cup strawberries
  • ½ cup almonds
  • 3 tablespoons honey
  • ½ cup non-dairy yogurt
  • Fresh mint

Instructions

  • In a large bowl, add baking flour, coconut sugar, baking powder and zest from lemon. Stir to combine.
  • In a separate medium bowl, add egg, non-dairy milk, coconut oil and juice from lemon. Whisk to combine.
  • Add the wet ingredients into the dry ingredients and mix until incorporated.
  • In a mini waffle iron (we used a heart shaped one), add batter and top with a couple of raspberries. Close and let waffle cook until done.
  • Continue making mini waffles until batter is gone. This should make around 8 mini waffles.
  • Using a charcuterie board, arrange waffles, blood orange, almonds, strawberries and fresh mint. Add the honey into a small ramekin, non-dairy yogurt into a small ramekin and set along board to be used as dip.
  • Top entire board with any extra lemon zest and enjoy!
Author: Healthy Grocery Girl