Blackberry Rosemary Jam with Belgium Waffles
A sweet, slightly savory breakfast recipe. Plant-based waffles with homemade blackberry rosemary jam.
Equipment
- waffle maker
Ingredients
Blackberry Rosemary Jam
- 4 cups fresh blackberries
- 1 lemon juiced
- 3/4 cups honey (substitute sugar if vegan)
- 3 sprigs fresh rosemary
Belgium Waffles
- 1 1/2 cups semolina flour
- 1 1/2 cups flour (I always use Italian grade 00 flour for extra fluffy pancakes and waffles)
- 3 tbsp baking powder
- 3/4 tsp salt
- 2 tbsp apple cider vinegar
- 3 cups unsweetened non-dairy milk
- 1/4 cup maple syrup (optional)
Instructions
Blackberry Rosemary Jam
- Add all ingredients to a medium saucepan. Bring to a low boil and simmer until berries break down and mixture thickens about 35 minutes. Remove rosemary sprigs.
Waffles
- Add apple cider vinegar and almond milk to a large measuring cup. Let this mixture stand for 5 minutes while you measure remaining ingredients.
- Add flours, baking powder, salt, maple syrup to a large mixing bowl. Add the almond milk mixture and stir gently until incorporated. Let me the mixture rest for at least 20-30 minutes before cooking in waffle maker.