Spelt Waffles with Blueberry Compote + A Giveaway! Spelt Waffles with Blueberry Compote and Lemon Ricotta Cream from Bobby Flay's new cookbook, Fit! 200 recipes for a healthy lifestyle!
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Spelt Waffles with Blueberry Compote

Course: Brunch or breakfast
Servings: 6
Author: Bobby Flay

Ingredients

For the lemon ricotta cream:

  • 1 cup part-skim ricotta
  • 1 tablespoon confectioners sugar
  • 1 teaspoon grated lemon zest plus more for garnish
  • 1 teaspoon fresh lemon juice

For the blueberry compote:

  • 1 pint fresh blueberries or 1 pound frozen blueberries, thawed
  • 1/4 cup water
  • 2 tablespoons pure maple syrup
  • 1 teaspoon fresh lemon juice

For the waffles:

  • 1 cup spelt flour
  • 1 cup whole wheat flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon fine sea salt
  • 2 cups low fat buttermilk
  • 5 tablespoons unsalted butter melted
  • 2 large eggs
  • 1 teaspoon finely grated lemon zest
  • nonstick baking spray

Instructions

For the lemon ricotta cream:

  • In a small bowl, combine the ricotta, confectioners' sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.

For the blueberry compote:

  • In a small saucepan, combine the blueberries, 1/4 cup water and the maple syrup and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.

For the waffles:

  • Preheat oven to 275 degrees. Set a rack on a baking sheet and put into the oven.
  • In a medium bowl, whisk together the flours, sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix until the batter is combined. Let sit for 15 minutes.
  • Heat a waffle iron according to manufacturer's instructions, spray with nonstick spray. Pour batter onto the iron, leaving a 1/2 inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, about 3 to 5 minutes.
  • Transfer to the rack in the oven to keep warm; repeat with remaining batter.
  • To serve: top the waffles with the blueberry compote and the ricotta cream. Garnish with lemon zest.