Simplest of Simple Waffles

Simplest of Simple Waffles

1 cups water
1/4 tsp. salt
1 cup rolled oats, gluten free if necessary

Preheat waffle iron. Using a blender, mix all ingredients together until very smooth. Pour batter into a prepared, hot waffle iron. Bake for 10 - 12 minutes. The waffles should be golden brown and crispy. Serve with maple syrup and peanut butter or canned fruit. Also good with a frozen dessert like sherbet.

Serves: 1 or 2

Enjoy! Recipe may be doubled to serve more.

3-Grain Crackers

1 1/2 cups flour (gluten-free blend or quinoa, millet, amaranth, etc.)
1 cup oats, blended into flour
1 1/2 cups fine cornmeal
1/2 tsp salt
1/3 cup walnuts
1/3 cup ground sesame seeds
1 1/2 cups water for cracker consistency


Place nuts and water in blender and mix until smooth and creamy. Place remaining ingredients into a bowl and form a well in the center. Pour the nut and water mixture into the well.


Roll dough onto a prepared cookie sheet. It should be thin. Prick with the tines of a fork.


Bake at 350 degrees F. for 10 minutes. Watch carefully so they don't overbrown!

For a non-gluten free version, use whole wheat or unbleached white flour.

Quinoa Tofu Crackers

Quinoa Tofu Crackers

3/4 cup quinoa, rinsed

1/4 lb. extra-firm tofu

2 Tbsp. agave syrup

1/3 cup sunflower seeds

1/2 cup unsweetened coconut

1/2 tsp. salt

3 cups water

Blend all ingredients except coconut in a blender. When smooth, add coconut and stir. Pour mixture onto a prepared cookie sheet. Bake for 15 minutes at 325 degrees F. Remove from oven and score into squares using a pizza cutter. Return to oven and bake one hour more at 200 degrees F.

Quinoa Pancakes with Maple Syrup

Quinoa Pancakes

1 1/2 cups quinoa flour
1/2 cup tapioca flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. Vitamin C crystals
3 Tbsp. olive oil
2 cups water or fruit juice

Mix together flours, baking soda, salt, and vitamin C crystals. Combine the oil with water or juice and wire whisk them together. Create a well in the flour mixture. Add the liquid and stir together. Bake pancakes on hot griddle until dry on top and browned on the bottom. Turn and cook the second side.

Serve with pure maple syrup. Garnish with something colorful and pretty like an orange wedge, banana slices, or fresh strawberry. Enjoy!

Makes 2 dozen pancakes.

Tofu Cornbread

1 1/4 cup yellow cornmeal
3/4 cup whole-wheat pastry flour*
2 teaspoon baking powder
2 teaspoon sugar
1/2 teaspoon salt
3/4 cup calcium-fortified soy milk
1 cup tofu -- crumbled
1 1/2 teaspoon Ener-G Egg Replacer
1/4 cup oil

Stir together cornmeal, flour, baking powder, sugar, and salt in mixing bowl. Place milk, tofu, egg replacer or egg, and oil in blender. Blend for 10 seconds on low speed. Pour liquid from blender into cornmeal mixture. Combine gently.

*replace with gluten-free flour blend for GF option