Almond Oatmeal Waffle

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READY IN: 18mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups unsweetened soymilk (I use a powdered mix plus water.)
  • 1 12
  • 12
    cup raw almonds or 1/2 cup almond meal
  • 14
    teaspoon salt (can be omitted)
  • 1
    tablespoon sugar (can be omitted)
  • 2
    tablespoons olive oil
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DIRECTIONS

  • 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.
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