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blueberry spelt waffles w/ rhubarb cashew cream & turmeric granola (vegan) - The First Mess

Blueberry Spelt Waffles with Rhubarb Cashew Cream & Turmeric Granola

Hearty spelt waffles with blueberries served with rhubarb cashew cream and crunchy turmeric granola. Beautiful and colourful vegan breakfast!
Course Breakfast
Diet Vegan, Vegetarian
Keyword blueberries, cashews, coconut, coconut oil, fall, maple syrup, non-dairy milk, oats, rhubarb, spelt flour, spring, summer, turmeric, vanilla, waffle iron, winter
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4



Rhubarb Cashew Cream

  • ½ teaspoon coconut oil
  • heaped ½ cup chopped rhubarb
  • 1 cup raw cashews, soaked for at least 4 hours
  • 1/4 cup water, plus extra if needed
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract

Blueberry Spelt Waffles

  • 1 ⅓ cups non-dairy milk
  • 1 teaspoon apple cider vinegar/fresh lemon juice
  • 1 ½ cups whole spelt flour (I use a sprouted spelt flour)
  • ¼ cup light spelt flour
  • ½ cup rolled oats OR coconut flakes (or a mix of both)
  • 1 teaspoon aluminum-free baking powder
  • ¼ teaspoon fine sea salt
  • 3 tablespoons liquid coconut oil
  • 2 tablespoons pure maple syrup
  • 1 ½ teaspoons vanilla extract
  • cup frozen blueberries


  • Make the rhubarb cashew cream. Heat the coconut oil in a small saucepan over medium high heat. Add the rhubarb to the pan. Stir and sauté until the rhubarb is soft, about 3 minutes. Transfer the cooked rhubarb to an upright, high-speed blender. Drain the cashews and add them to the blender as well. Then, add the water, maple syrup and vanilla. Blend the mixture on high until totally smooth, stopping the motor and scraping the sides down if necessary. Transfer the rhubarb cashew cream to a bowl, cover, and set aside in the refrigerator.
  • Make the waffles. Combine the non-dairy milk and apple cider vinegar and stir together. Set aside to curdle for about 5 minutes.
  • In a medium bowl, whisk together the whole spelt flour, light spelt flour, rolled oats/coconut, baking powder, and sea salt. Pour the non-dairy milk mixture into the bowl. Add the coconut oil, maple syrup, and vanilla. Stir the batter together with a spatula until just barely combined. There should still be some dry flour spots. Gently fold the blueberries in.
  • Pre-heat your waffle iron to the desired level of doneness. Also preheat your oven to about 225°F. Place a parchment lined baking sheet in the oven so that you can transfer finished waffles to the warm oven quickly.
  • Lightly grease the waffle iron with coconut oil. Drop about ⅓ cup of the batter onto the bottom iron and close the top. Once the timer beeps, retrieve the waffle and transfer it to the warming tray that you’ve set up in the oven. Repeat this process with the remaining batter.
  • Serve waffles warm with rhubarb cashew cream, turmeric granola, extra blueberries, and extra maple syrup.


  • For the turmeric granola, I just followed Izy’s method from this recipe that she posted on The Kitchn. I combined the total amount of nuts and seeds used in the recipe and just made that up with what I wanted for add-ins (sesame seeds, sunflower seeds and sliced almonds). At the stage where the maple syrup is added, also sprinkle in ½ teaspoon of turmeric powder and a pinch of vanilla powder. Voila! Turmeric stovetop granola :)
  • Also, I used a little pinch of beet powder to really bring out the pink hue of the rhubarb cashew cream, but obviously this isn’t a necessary step.
  • Frozen raspberries would be so great in place of the blueberries.
  • For a gluten-free option, just replace both spelt flours with an all-purpose gluten-free blend that you trust and make sure that you use certified gluten-free rolled oats.
  • I also added a heaped spoonful of mesquite powder to the dry ingredients of my waffles for that sweetness.