These golden brown wafFles are crisp and sufFused with almond flavor. Feel free to garnish with lightly toasted slivered almonds. The batter is versatile and can also be used for pancakes. Before juicing, zest the lemons.

SERVES 4 (MAKES 4 LARGE WAFFLES AND 1 CUP SAUCE)

INGREDIENTS

FOR THE WAFFLES:

• 1 3/4 cups plain unsweetened almond milk
• Scant 2 tablespoons fresh, strained lemon juice
• 2 tablespoons vegan butter, melted
• 1 teaspoon pure almond extract
• 1 teaspoon pure vanilla extract
• 1 1/2 cups white whole-wheat flour
• 1/2 cup almond flour or meal
• 2 tablespoons coconut sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly grated lemon zest
• Cooking spray

FOR THE SAUCE:

• 2 cups frozen mixed berries (strawberries, blueberries, raspberries)
• 1/2 cup agave nectar
• 1 teaspoon fresh, strained lemon juice
• 1/4 teaspoon kosher salt

INSTRUCTIONS

MAKE THE WAFFLES:

1. In a large bowl, whisk together the milk and juice, and let sit for 5 minutes.
2. Whisk in the melted butter and the almond and vanilla extracts.
3. In a medium bowl, whisk together the two flours, coconut sugar, baking powder, baking soda, salt, and zest.
4. Pour the dry mix into the wet mix, and stir just until combined. Let sit for 15 minutes.
5. Heat a waffle iron. When ready, spray with cooking spray, and prepare 4 waffles, according to your waffle maker’s instructions. Spray the interior of the iron between waffles.

MAKE THE SAUCE:

1. Add the sauce ingredients to a small to medium saucepan and bring to a boil over medium-high heat.
2. Boil for 1 minute, and reduce the heat to low.
3. Simmer until thickened and reduced to 1 cup, about 10 minutes.
4. Serve the waffles with the sauce.