gluten-free blueberry muesli waffles + camp blogaway

We’ll talk about waffles in a minute. But first things first: I went to camp.

And it was marvelous (and oh, hey! there was internet! barely).

I get kinda nervous and awkward and stuff when I enter into social situations, especially ones that require me to meet and interact with 100 people I’ve never met in real life (along with the occasional squirrel and chipmunk and pinecone the size of my head). But at Camp Blogaway, it felt like a big room full of my friends. Everyone was so kind and warm and friendly, and I loved being able to meet other people who are as insanely passionate about food as I am.

My weekend started early early early (like, I wanted to sucker punch my alarm when it went off early). But hey! At least there was a gallon of coffee to be had at the Caribou at the airport, along with a bowl of yummy blueberry oatmeal.

And then there was more coffee on the plane, too! And sleep. Glorious sleep. And a listening of this and a reading of that (which felt incredibly awkward to do at the same time, actually. Jay-Z and Ann Voskamp do not a good pair make).

After landing at the airport and hitching a ride with the lovely Rebekah and Dee (seriously, lovely), we finally made it to camp! It was sunny. It was gorgeous. It was tree-lined and cabin-filled and breathtaking — literally. Like, 7,000 feet altitude breathtaking. Oy.

There were fantastic sessions by fantastic speakers, like Stephanie and Jessica’s, which was all about how to maintain creativity and avoid burnout as a food blogger (hint: Cover a posterboard full of goals on Post-It notes. GENIUS).

There was booze!

There was nummy food!

There was that one time I used a mandoline slicer for the first time and a piece of potato plopped right into my coffee! (Note to self: Drink ALL the coffee before using a mandoline slicer.)

And there were friends. It was so wonderful to finally meet these amazing women in person, like Chung-Ah, Stephanie and Jen (and Liz, and Daisy, and Mariel, and Jamie, and so many others). Love these gals, on the real.

Overall, you guys, camp was awesome, wilderness and all. I highly recommend it! Just be sure to drink all your coffee before using a mandoline slicer. Pro tips, people.

Aaaaaaaand let’s talk about waffles (great transition, I know). One of our fabulous sponsors, Bob’s Red Mill, provided us with some delicious samples, like this gluten-free muesli that is to.die.for. I had it for breakfast both mornings atop yogurt and I couldn’t get enough of its flavor and crunch! So naturally, I had to go home and put it into waffles. Because I love waffles, that’s why.

I went the full gluten-free route with this recipe. The flour, also from Bob’s Red Mill, works perfectly on a 1:1 ratio as a substitute for regular all-purpose flour. I mixed in some muesli and some blueberries and voila! Breakfast of champions.

So, in conclusion, go to camp and eat some waffles. Those are my words of wisdom.

(A huge, HUGE thanks to Patti for setting up a fantastic event! And so many thanks to the generous sponsors who made the weekend possible: OXO, Bob’s Red Mill, Idaho Potatoes, Duda Farm Fresh Foods, Wente Vineyards, Jarlsberg, and Crav On! You guys rock my socks.)

Gluten-Free Blueberry Muesli Waffles
A Girl Versus Dough original

Yields: 8 waffles

Ingredients:

2 cups gluten-free all-purpose flour (you can also use regular all-purpose flour if you don’t want/need to go gluten-free)
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 tablespoons granulated sugar
3 eggs
1/2 stick unsalted butter, melted and cooled slightly
2 cups buttermilk
1/2 cup fresh blueberries, plus more for serving
1/2 cup Bob’s Red Mill Gluten-Free Muesli, plus more for serving
Maple syrup, for serving

Directions:

Heat waffle iron according to manufacturer’s instructions. In a large bowl, whisk together flour, baking soda, baking powder, salt and sugar. In a separate bowl, whisk together eggs, melted butter and buttermilk. Add wet ingredients to dry ingredients; stir until just combined. Let batter rest 5 minutes.

Fold in blueberries and muesli. Grease waffle iron with cooking spray, if desired. Ladle amount of waffle batter for one waffle as recommended by the manufacturer. Close lid and cook until waffle is golden and iron has stopped steaming. Repeat with remaining batter.

Serve waffles with extra blueberries, muesli and maple syrup.

P.S. I was not compensated by Bob’s Red Mill for this post. I just really dig their stuff.