I’ve had several requests lately for the Wonderful Waffle recipe to be put back on the website. (When I switched from Blogger to WordPress, the recipe didn’t make the trip.) So here it is, but this time with a video! : )
These waffles are soooo good!
- 2 cups non-dairy milk - I use Almond Breeze Original because it's one of the few varieties that don't contain natural flavors (an ingredient we try to avoid)
- 1/3 cup raw almonds or raw cashews
- 2 tablespoons coconut oil
- 1 3/4 cup regular or quick-cooking oats - use gluten-free oats for gluten-free waffles
- 2 tablespoons raw sugar or evaporated cane juice
- 1/2 teaspoon salt, scant
- 1/2 teaspoon vanilla
- Place all ingredients in blender and blend until very smooth. This may take several minutes if you don’t have a very powerful blender.
- Meanwhile, preheat waffle iron.
- Immediately, our batter into hot, oiled waffle iron. Be sure to cover the entire surface of the iron (including the corners) with the batter. (Even if your iron is non-stick, you may still need to oil it.)
- Bake on medium-high. When steam stops rising from iron (after about 11 to 14 minutes) and lid lifts easily, check waffle for doneness. Baking time will vary a great deal as some waffle irons bake hotter than others. Large waffles take longer to bake than smaller ones.
Waffle is done when it is nicely browned.
2. Do not open waffle iron until waffle is close to being done. When waffle is done, the iron lid will lift easily. If lid does not lift right up, then the waffle needs a little bit more baking time.
3. These waffles take a little longer to bake than ordinary waffles that contain baking soda or baking powder. (We like to avoid baking soda and powder when possible as they aren't good for the bones or for digestion.) However, your patience will be rewarded with good health and a delicious breakfast!
4. These waffles freeze nicely. Just heat in the toaster before eating.
These waffles are quite tasty topped with Berry Berry Sauce, Strawberry Applesauce, or even Blueberry Smoothie.