Chef: Sue Stauffacher
Prep Time: 15
Cook Time: 30
Total Time: 45 minutes depending on size of waffle iron
- ½ c dried white beans (cannellini, great northern, navy) or 1 c white lentils or 1 c millet, soaked overnight and drained
- 1 ¾ c old-fashioned oats
- 2 ¼ c water
- 1 T maple syrup
- 1 T whole flax seed
- 2 1/2 t baking powder
- 2 t vanilla extract
- ½ t salt
- Drain beans and place in a high speed blender. Add the rest of the ingredients, putting in the water last. Blend until smooth and foamy. Set aside and preheat your waffle iron.
- When the griddle is hot, put a generous 1/3 cup of batter onto the center. These waffles take about twice as long to cook (10 minutes at least, but some irons require 13-15) as normal waffles, but they are so crispy, delicious and good for you, that you won’t mind!
- To keep these oil-free, I use an Oster brand ceramic waffle iron. I have not had luck with non-stick waffle irons without using a thin film of oil.
- These freeze beautifully. I make a double or triple batch on two waffle irons and have enough for a month. I eat them in both sweet and savory applications and in the place of bread as they are gluten free.
Sue Stauffer knows that eating all the wonderful nutrients in these foods helps you lose weight, strengthen your immune system, improve your sleep and energy levels and brings a new glow to your skin. Her motto is, "Food you love that loves you back!" Check out her site Stirthepotgr.com.