Photo Credit: Aaron Colussi

Avocado Buckwheat Belgian Waffle with Blueberry Confit

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Avocado Buckwheat Belgian Waffle with Blueberry Confit

Avocado Buckwheat Belgian Waffle with Blueberry Confit

This dense and flavorful waffle hides the healthy monounsaturated fat of avocado. A great dish for a brunch or for energy before a big outdoor adventure. 
Course: Breakfast
Keyword: avocado, belgian waffle, blueberry, blueberry confit, buckwheat, confit, johnson and wales, johnson and wales university
Servings: 8
Calories: 250
Author: Johnson & Wales University

Ingredients

  • cups buckwheat flour
  • ½ cup all-purpose flour
  • teaspoons turbinado sugar
  • teaspoons baking powder
  • ¼ teaspoon salt
  • cup milk
  • 1 egg
  • 1 egg white
  • ½ very ripe avocado; peeled, seeded, pureed

Blueberry Confit:

  • 2 cups frozen blueberries, divided
  • ¼ cup water
  • ¼ cup maple syrup or agave nectar
  • 2 teaspoons fresh lemon juice
  • Diced avocado, for garnish

Instructions

  • In a large bowl, combine flours, sugar, baking powder and salt.
  • Whisk milk, egg, egg white and avocado in medium bowl.
  • Whisk milk mixture into dry ingredients until dry ingredients are fully incorporated.
  • Preheat waffle maker. Pour 1 cup batter onto center of the bottom grid. Close top. Bake until golden, about 4 minutes. Garnish with blueberry confit and avocado, if desired.

Confit:

  • Place half of the blueberries in a small saucepan with all other ingredients; cook over medium heat approximately 10 minutes, until blueberries start to break down and liquid thickens.
  • Fold in remaining blueberries; cook an additional 8 minutes until heated and all blueberries are tender.

Notes

Live Naturally is excited to partner with Johnson & Wales University. Brianda Esquivel, Chef Adam Sacks, Taylor Sherwin and Emily Smith (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.

Nutrition

Calories: 250kcal | Carbohydrates: 46g | Protein: 10g | Fat: 4.5g | Sodium: 250mg | Fiber: 6g | Sugar: 4g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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