Recommended listening: Stereolab- Dots & Loops
I’m always on the prowl for interesting breakfast foods. As a busy creative, it’s hard for me to get excited about something that’s entirely avoidable.
Recently, I embarked on a donut journey and decided to get the seemingly least appetizing one on the menu at Blue Star– the passion fruit cacao cake. It was mind-blowing-ly good.
There’s something about the color of passion fruit that draws you in. It’s slightly tart and hits you with an intense, bright flavor. It’s perfect for a new take on the classic breakfast cake.
Passion Fruit Waffles with Lemon Curd
yields 6 Belgian waffles
2 cups of flour
1/4 cup of sugar
4 teaspoons of baking powder
a pinch of sea salt
1 cup of nondairy milk
1/2 cup of oil (canola, safflower, vegetable oil, and melted coconut oil* all work fine)
1 cup of passion fruit puree
1 cup of lemon juice
2 cups of powdered sugar
a pinch of salt
1/4 cup of nondairy milk
2 tablespoons of Earth Balance (or any nondairy margarine)
Prepare the lemon curd in a small saucepan, mixing all the ingredients together except the Earth Balance/margarine until there are no longer any clumps. Bring to a boil. Once it starts to thicken, stir in the Earth Balance. If you want to add any additional herbs or spices, this is the time to do so. I added a pinch of cardamom in mine. If you prefer cold lemon curd, do this the night before.
Combine the dry ingredients (flour, sugar, baking powder, salt) of the waffle mix in a large bowl. Whisk the milk and oil together and then whisk all ingredients together. *If you used coconut oil, make sure to stir fast so that it doesn’t solidify into chunks. Slowly pour in the puree and evenly combine. Pour a cup and a half of the batter onto a greased, hot waffle iron and cook for 6-10 minutes.
Drizzle the lemon curd on the waffle and serve with sliced berries and flaked coconut.