To quote the good folks at Commonwealth Press: "When life gives you lemons, eat them whole. Seriously. Just choke them all down... skin, pulp, seeds and all and don't break…
Horrible grocery store General Tso’s chicken.
An unearthed stone boob (most likely a relic from an ancient South American society).
Assorted architectural tools and a wooden acoustic speaker.
What do these three items have in common?
They are all things my friends and I have stolen! Shhhh…. don’t tell our parents, border control or my graduating class. Each of us had our reasons. Arguably, only one of us really deserved the object of her crime. (Can you tell I’m a moral relativist?) Each of us “learned our lessons,” and each of the stories of our stolen conquests emerged while we stuffed our mouths with Lemon Blueberry Quinoa Waffles and heavy pours of Vermont Maple Syrup!
Sweet, sweet confessions!
The addition of a Goodwill waffle iron has sweetened my life just like that Vermont maple syrup! As much as I love obsessing over the details for an elaborate brunch, there’s something so sacred about being able to walk to a dear friend’s house with batter, my waffle maker, my best girl and the Urban Farmer.
If I could, I’d lock the morning in a time capsule- bacon sizzling in the oven, pups playing like crazy in the yard, an espresso machine steaming, grabbing whatever plate is on top of the stack in the cupboard, filling said plate entirely too full, and making significant progress on that mason jar of syrup from Vermont. It’s when the guiltiest of stories emerge and all other responsibilities can simply fade to a very distant background.
Waffles are magic, and waffles with an ancient grain? They must surely channel some historical wisdom that conjures the best of stories. I hope you enjoy these waffles with friends worthy of your sweetest, guiltiest confessions!
Lemon Blueberry Quinoa Waffles
Yield: 10-12 Belgian style waffles
About this Recipe: This recipe is extra incentive to cook yourself a big batch of quinoa for the week and save one cup for a weekend waffle indulgence. Or, if you have leftover of my Lemon Blueberry Breakfast Quinoa, add a cup of that to the batter. The grain blends into the batter, adding protein without adding texture.
Floral, salty, crunchy, icy, juicy, fruity, creamy, minty and mapley… this tart is all of those elements in one bite! This spring inspired tart is easy to make, can be made the night before a gathering, and when garnished with a mound of fresh berries and mint, this tart is quite the show stopper!
After you make this tart once, you’ll surely have new ideas and inspirations for different versions. I’m already dreaming of swapping the blackberries for pureed peaches in peach season and riffing off my corn popsicle recipe for a dessert with a surprising key ingredient and a pale yellow palette.
Whether for a crowd, or for your own, sweet, spring and summer indulgences, I hope this tart finds its way to your freezers!
Frozen Blueberry Tart with Lavender Coconut Crust
Gluten-Free with Vegan Option
About this Recipe: You’ll need a food processor or blender for the crust to thoroughly grind and blend the lavender. Use organic lavender buds for the crust (i.e.: food-grade/pesticide-free). Make the tart the night before to ensure it freezes, but if you’re in a pinch, a couple hours will suffice. Pull from the freezer a few minutes before serving (in summer months, serve directly from the freezer). The whipped cream I featured uses dairy, but I offer a vegan option below to make this recipe completely vegan.