Photo Credit: Aaron Colussi

Avocado Buckwheat Belgian Waffle with Blueberry Confit


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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. 

Recipe Type: Breakfast/Brunch
Author: Johnson & Wales University
Serves: 8


  • 1½ cups buckwheat flour
  • ½ cup all-purpose flour
  • 2½ teaspoons turbinado sugar
  • 2¼ teaspoons baking powder
  • ¼ teaspoon salt
  • 1¾ 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


  1. In a large bowl, combine flours, sugar, baking powder and salt..
  2. Whisk milk, egg, egg white and avocado in medium bowl.
  3. Whisk milk mixture into dry ingredients until dry ingredients are fully incorporated.
  4. 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.


  1. 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.
  2. Fold in remaining blueberries; cook an additional 8 minutes until heated and all blueberries are tender.

PER SERVING: 250 cal; 10g prot; 4.5g fat; 46g carb (4g sugars); 250mg sodium; 6g fiber

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


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