January 12, 2018


Before I even start talking about these waffles (which are kitchen dance worthy, KDW) I really want to talk about my love of food styling and photography.


The perfect gloomy lighting, the textures, the props.


It lights me up.


This is it guys. If I was a food picture, this would be me.

A little sparkle,

a little cozy.

Some depth and

some light.












Okay, now to these babies.

I recently bought a Dash mini waffle maker from Target so I could finally wafflei-ize every batter known to womankind.

These turned out better than expected. 



Light and fluffy.

Low in sugar.

Full of flavor.



Lemon Ricotta Poppyseed Waffles:


This is a half recipe,

easily doubled or tripled.


1/2 cup of GF flour

1/4 teaspoon of baking soda

1/4 teaspoon of baking powder

2 tablespoons of cane sugar

1 tablespoon of lemon juice

1/2 cap of vanilla extract

1/2 of a lemon zested

1/2 tablespoon of maple syrup

5 tablespoons  of nut milk

1 flax egg **

1/2 tablespoon of oil  - I used avocado oil

3/4 teaspoon of poppyseeds



4 tablespoons of almond ricotta - I used Kite Hill

you will need to add 1-2 more tablespoon of nut milk or water to the batter.


You can easily add more sugar or maple syrup for sweetness.

More lemon zest or juice for tartness and that lemony flavor



** 1 tablespoon of ground flax + 3 tablespoons of water. Stir and let sit for 10-15 minutes.




Combine and wisk all wet ingredients.

In a separate bowl, combine all dry ingredients.

Slowly incorporate the dry ingredients into the wet.

Stir clockwise and infuse with good thoughts 


Have your waffle iron hot and buttered.

I use soy free Earth Balance and a paper towel to ensure non stick.

Cook about 4-6 minutes or until slightly crispy.




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