Prep 10 mins
Cook 8 mins
This is my adaptation of the Sunflower Oat Waffles and Sunflower Waffle Variation recipes in Nature's Harvest cookbook by Darlene Prusia and Joanne Mohr (p. 29 of the blue section). These waffles are very tasty, very crisp and contain no wheat flour, leavening agent, or dairy products. They also are low in cholesterol and high in fiber. They are so delicious and hearty that standard waffles have lost their appeal to me! (The original recipe used water instead of soy milk, and no sugar -- and I reduced the salt.) I have a large electric waffle baker which makes a large waffle that divides into 4 small waffles, and a round electric Belgian waffle baker. With careful pouring I can fill each baker once (at the same time) with this recipe.
- 2 cups unsweetened soymilk (I use a powdered mix plus water.)
- 1 1⁄2 cups rolled oats
- 1⁄2 cup raw almonds or 1⁄2 cup almond meal
- 1⁄4 teaspoon salt (can be omitted)
- 1 tablespoon sugar (can be omitted)
- 2 tablespoons olive oil
- Preheat the waffle baker(s) for 5-10 minutes.
- Pour the soy milk into a blender and add the other ingredients.
- Blend thoroughly on high speed until everything is finely ground and well blended. Let the mixture rest in the blender.
- When the waffle bakers are hot, blend the batter again for a few seconds, to stir it up. It will have thickened some during the resting.
- Spray the inside surfaces of the hot waffle baker(s) with pan spray.
- Pour the batter into the hot waffle baker(s), making sure there are no places left unfilled, but don't overfill the baker, either, or it will overflow.
- Set a timer for 8 minutes, or as directed by your waffle baker's instructions.
- When 8 minutes have passed, check the baker carefully. The waffle should be golden brown. If not, wait a couple more minutes and check again. (I've never had to bake for more than 12 minutes; 8 minutes is usually perfect. Occasionally, with some bakers, the waffles will be done after 5 minutes, so if it is a new or unfamiliar baker, check at 5 minutes and every minute or two after that until the waffle is done.).
- The waffle(s) should be medium golden brown and crispy. (If the batter is not quite done enough, the waffle will still be tasty, but the middle will be a little moist or doughy.) If the waffle bakes to dark brown, it won't taste as good.