I have always respected Beyoncé as an artist but for a long time I always felt like she was kind of overrated. Yeah, she’s a great singer, she can dance, she’s a feminist and she’s beautiful but I mean, she’s alright. But that all changed when Lemonade came out. Call me a groupie or whatever but Lemonade is too incredible for my life. In my opinion, Lemonade is her best work yet. Each song has its own type of beat, artistic flair, and influence and I think that’s amazing. I really feel like she got to creatively explore different genres of music which helped set the overall tone of each song and convey the messages of them. (English literature analysis skills on fleek) Moreover, the album video is phenomenal! Artistically, from a purely visual aspect, the cinematography is incredible. The choreography, the wardrobe, the cast; all amazing. But the one thing that got me. The one thing that drew me in and engulfed my soul was the emotion behind every beat, melody and lyric. The passion is so blatant that it’s hard for you not to feel things to the point where you want to tell every f*ckboy you know to swerve and call Becky with the good hair. It’s that deep. Okay but enough fangirling over Beyoncé. I just wanted to say that artistically, from my point of view, Lemonade is lit and it is my favourite Beyoncé album of all time and if you haven’t given it a listen or you haven’t watched the visual album, do yourself a favour and go watch that shit.
I always wanted to make lemon and poppy seed something that wasn’t a muffin or cake. I love lemon and poppy seed muffins and I think that flavour combination is bombtastic and a real classic. Originally I had planned to make lemon and poppy seed pancakes and I was going to post the recipe whenever I got round to making it. And when Beyonce’s Lemonade came out, I thought, “Hey! Now would be a good time to post a lemon type recipe on the blog what with all this Lemonade hype Beyoncé has created” and so when I decided to make them for breakfast I decided to make waffles instead of pancakes because 1. I sometimes think I make too many pancakes 2. I haven’t had waffles in a million years and 3. I really felt like making waffles. Lemonade has been out for a while now and maybe people are slowly getting over it but I’m not and I wanted to make lemon and poppy seed pancakes/waffles so I combined the Lemonade hype with my waffles because I am efficient (not really) and I think I’m a Beyoncé fan now and I am too inspired by her at the moment not to do this.
Also, did you know that it is Mother’s Day this Sunday. I didn’t know that until I heard an advert blast through the speakers of a shopping mall on Thursday asking me if I got my mother “that perfect gift to make her feel special this Mother’s Day on the 8th of May” making me feel all guilty and rubbing in the fact that I obviously don’t have my life together right now which clearly made me feel like this:
And left me wondering wtf I’m getting my mother for Mother’s Day this year. My mother deserves a lifetime supply of almonds and dark chocolate and a mansion with a dope kitchen and fast internet and a super large sexy tv and a cool thing that soaks and dries all her almonds for her but all I can afford is a pack of gum. It sucks. But I think food is the next best thing. And if you, like me, are super broke, then food is the next best gift. So, if you forgot that it’s Mother’s Day on Sunday or you’re broke or you don’t know what to get your mother then I may have a solution for you. In the form of waffles that also have lemon and poppy seeds in them with some blueberry stuffs on top. So here you go.
Now go spoil your mother this Sunday with this tasty breakfast. Then sit in your room, alone, with the curtains closed and the lights switched off, and watch Lemonade while eating some waffles and feel the emotions envelope your insides .
Lemon and Poppy Seed Waffles with Blueberries
- 1 1/4 cup flour*
- 1 1/2 tsp baking powder
- 2 tbsp sugar
- 50ml (3 tbsp + 1 tsp) poppy seeds
- 1/2 tsp bicarbonate of soda
- 2 tbsp melted coconut oil
- 1 cup milk*
- Juice and zest of one small lemon
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 tsp sugar
- 1 tsp lemon juice
- Sift all the dry ingredients in a bowl. Then in another bowl mix in the milk, coconut oil, lemon juice and zest and vanilla extract. Then slowly add the wet ingredients into the dry and mix well until smooth and lump free. Leave to rest and switch on the waffle maker to heat up.
- In the meantime place the blueberries, lemon juice, sugar and a splash of water in a small saucepan and heat up. Allow to simmer till some of the blueberries have “popped”. Remove from heat and allow to cool.
- Then make the waffles according to the waffle maker’s instructions.
Serve waffles with blueberries and a drizzle of maple syrup.
- you can use normal flour or gluten free flour. I used my own blend of gluten free flour. 1/2 cup rice flour, 1/4 cup corn flour, 1/4 cup soya flour, 1/4 cup coconut flour.
- use any type of milk according to your dietary needs. I used rice milk because that was what I had in hand.
- freeze leftover waffles and then defrost in the microwave for 30 seconds then place it in the toaster until nice and crispy and you can have waffles whenever, wherever.
Makes about 6 waffles