My kids love these fantastic (and nutritious) waffles and I love it when they eat them. The only problem is that
they usually end up just putting regular old syrup on them. So I was determined to spend some time in the kitchen
and make a topping that was a littlle healthier than Aunt Jemima.
One of the greatest things to put on waffles is whipped cream! But knowing what I know about dairy, and also knowing
that the chemicals in the “Non-dairy whipped topping” are just as bad for me, I have been left without an alternative – unilt now!!!
I was so happy when I came up with a delicious version of whipped “cream”. My kids were almost as excited as I was!
The homemade blueberry syrup topped with the whipped “cream” was a big hit!
1 package of soft Silken Tofu
1/2 cup soy milk
1/3 cup maple syrup
1 tsp pure vanilla extract (I just used the Costco brand)
2 TBS of a thickener called “Ultra Gel” – optional (don’t worry if you don’t have it, the taste won’t be any different)
Put all the ingredients in a high-powered blender and blend until smooth.
1 cup of water
2 TBS cornstarch
2/3 cup agave nectar or brown rice syrup
1/4 tsp nutmeg (for a real treat try grinding it fresh)
Bring these ingredients to a boil for 2 minutes.
Add 2 cups of blueberries (fresh or frozen)
Take off the heat and add 2 TBS of lemon juice
Source: WFM 1-10