Serve these homemade waffles for Easter brunch

Easter is one of my favourite holidays, and I swear, it’s not just because of the chocolate.

I love Easter because I have so many good memories. Our family always gathered over Easter Brunch and it was my favorite part of the holiday.

Easter also signals the arrival of warmer weather and seasonal eating. Berry season is just around the corner.

When we switched to a glutenfree diet more than 10 years ago, we generally avoided storebought waffles as they’re pretty void of nutrition, and you know how I like my food to be full of nutrients.

This recipe is perfect for Easter brunch. I love bringing waffles to a family brunch, as they always impress the guests, even though they’re so simple to make.

I recommend you serve these with local maple syrup, which you can get at our Farmer’s Market. And you must also try this recipe again in late spring when you can sprinkle your waffles with fresh berries, also found at our Farmer’s Market.

Supporting your community and its farmers is so easy! I always recommend you speak to your farmers so you know where your food is coming from and who is growing it.

Lemon Poppy Seed Waffles

1 cup certified gluten-free oat flour

½ cup certified gluten-free oats ½ cup tapioca flour

2 teaspoons baking powder 1/2 teaspoon lemon zest ¼ teaspoon cinnamon ½ teaspoon sea salt 4 tablespoons dairy-free unsweetened plain yogurt (we like to use plain goat yogurt too)

1 cup unsweetened dairy-free milk

1 teaspoon vanilla

1 tablespoon lemon juice 2 tablespoons liquefied coconut oil

1 tablespoon poppyseeds Method: Preheat waffle maker to desired setting (ours is set at 3).

In a large bowl combine oat flour, oats, tapioca flour, baking powder, lemon zest, cinnamon and sea salt. Add yogurt, milk, vanilla, lemon juice, and coconut oil. Mix until well combined – add a little water if mixture is too thick. Fold in poppyseeds.

Spoon into waffle maker and wait until they’re ready – ours beeps when they’re done.

Let cool in the waffle maker for a moment, then remove to wire rack to cool, or until ready to serve. Yield: 4-6 servings