Ingredients:
2 cups water
1 tablespoon concentrated apple juice1
1 cup quick oats
¼ cup millet or cornmeal
¼ cup flaxseed
¼ cup raw cashew nuts
2 tablespoons cornstarch, optional, (helps waffle keep its shape when cool)
½ teaspoon salt
Directions:
Preheat waffle iron. If your iron is old and worn, you will probably have to oil well.
Blend all ingredients for 1 minute.
Pour mixture into preheated waffle iron and close the lid. Bake until steam stops rising and the waffle is golden brown and crisp.
Hint: We’ve found that the time to bake these waffles varies greatly with the particular waffle iron—from 4 to 12 minutes. So follow the steam rule above, and you won’t have a sticky mess! Once you know how long your iron takes, it’s simpler to use a timer than to watch the steam.
Remove to a cooling rack and serve.
Don’t stack waffles when they’re hot, or they’ll become soggy and compressed. Use a toaster to add crispness and reheat leftovers.
Serving Tips: Delicious with a warm fruit sauce (blueberry, apricot, or cherry) or sliced fresh peaches. For something really special, try adding a scoop of Five Loaves Rice Cream (like non-dairy ice cream) or Whipped Topping. Also delicious with Simple Butter and Maple Syrup Sauce.
Special Hint: An ordinary fruit sauce will look silky-smooth if the right thickening agent is used. Refrigerated fruit sauce made from potato starch or Clear Jel keeps its creamy texture instead of jelling.
Makes 1½-2 large waffles (6-8 squares). Works well in Belgian waffle irons also.
Sources
- Makes waffle brown; 1 date or ½ tablespoons of raisins may be used instead.[↩]