For the Belgian Waffle:
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
1 cup whole milk
1/4 cup coconut oil
1 egg
1/2 teaspoon vanilla extract

For the Mascarpone Cream:
¼ cup mascarpone cheese
½ cup frozen Wild Blueberries, thawed
1 Tbsp maple syrup
¼ cup water

For the Granola Topping:
2 Tbsp raw oats
1/4 cup raw almonds
2 tsp brown sugar
1 Tbsp coconut oil
dash cinnamon
dash sea salt

Make the waffle:

Heat Belgian waffle iron; grease if necessary. In a medium sized bowl, whisk together flour, sugar, baking powder, and salt. In another mixing bowl, whisk the milk, oil, egg, and vanilla until well combined. Pour the egg mixture into the flour mixture and stir with a spatula until just combined. Don’t over-mix the batter, it will be lumpy. When ready, pour batter into the waffle iron and cook waffles until they are golden brown, about 3 minutes. Remove from waffle maker and place on plate, but don’t cover (this could make the waffles soggy). Continue making waffles with remaining batter.

Make the Crumb Topping:

Blend 1/4 cup of almonds in your blender until they are crushed and resemble large sand granules. Remove them from the blender and set aside in a small bowl. To the small bowl of crushed almonds, add the oats, cinnamon, dash of sea salt and brown sugar, then add the coconut oil and mix with your fingers until it resembles a crumb topping.

Make the Mascarpone Cream:

In a blender, blend the frozen Wild Blueberries with the maple syrup and water until it forms a syrup. In a small bowl, add the mascarpone cheese and about 2 tablespoons or so of the Wild Blueberry syrup. Whisk the mascarpone cheese until it forms a creamy spread.