Monday mornings I usually get up at 4am to teach a 5:15am hot vinyasa class. It may sound crazy, but I love starting out my week this way. I love the dedicated students who come to my class week after week. We have a blast while most everyone else we know is still sound asleep.

Because it’s Memorial Day today, there was no early morning class and I got to sleep in. After coming off a very busy weekend, I have to say it was kind of nice.  And I woke up craving blackberries and waffles. Actually, blackberries have been on my mind for days and when I have an unusual craving like that I try to listen to my body. It turns out blackberries are packed with loads of nutritional benefits.

This easy vegan gluten free waffle recipe comes from 125 Gluten-Free Vegetarian Recipes. I hardly altered the recipe at all, mostly just added a little more vanilla extract. Next time, I may even add some vanilla bean paste or scraped vanilla bean seeds to the batter for an extra flavor boost.

These waffles are light and crispy. Prefect brunch on a sunny summer morning. I topped them with fresh organic white peaches and those blackberries that I had to have. It was perfection. Maybe I’ll make this for dinner, too.

Vanilla Waffles w/White Peaches + Blackberries

Makes 4 waffles

1 1/4 cup all purpose gluten free flour

1 1/2 Tbsp evaporated cane juice

1/2 tsp baking soda

1/4 tsp sea salt

1/4 tsp xanthan gum

1 1/4 cup almond milk or other non-dairy milk

1 Tbsp apple cider vinegar

2 Tbsp Earth Balance, melted

1 tsp pure vanilla

White peaches, chopped

Blackberries

Pure maple syrup.

Heat a waffle iron on high setting.

In a small bowl, combine almond and apple cider vinegar and set aside for about 10-15 minutes. In a medium bowl, whisk together gluten free flour, evaporated cane juice, baking soda, salt and xanthan gum until blended. Add melted Earth Balance and vanilla to the almond milk mixture and stir. Add liquid ingredients to flour blend and whisk until a smooth batter forms.

Spray or brush waffle iron thoroughly with coconut oil to prevent sticking. Pour about 1/2 cup batter for each waffle spreading to fill in any gaps. Close and bake until steaming stops or waffle iron beeps, about 4-6 minutes. Serve topped with fresh white peaches, blackberries and pure maple syrup.