Blender Waffles

 

Blender Waffles

1/4 cup dates, pitted

1/4 cup cashews

2 Tbsp. flax seeds

2 cups oats, gluten free if necessary

1 cup corn meal
1/2 cup Bob's Red Mill Gluten-free Mighty Tasty hot cereal
(you can substitute additional brown rice flour  for the Mighty Tasty cereal if desired)

1/2 cup brown rice flour

1 tsp. salt

5 cups water

Preheat waffle iron.  Be sure it is conditioned or brush with a teaspoon of olive oil so waffles wont' stick.

Add half the water to blender.  Then add dates, cashews, and flax seeds.  Blend on high until well mixed and nuts and seeds are ground.  Then, add oats, corn meal, Mighty Tasty cereal,  brown rice flour, and salt.  Add remainder of water and blend until very smooth.  If your blender is not large enough, mix in batches, then pour into a mixing bowl and stir batches together.

Fill waffle iron and close lid.  Bake about 6 minutes or until light goes off.  Be sure the waffle iron is preheated before every application so that waffles don't stick.

This makes a delicious, nutty waffle.  This is a variation of a waffle recipe that my friend, Barbara, from Wildflower Morning Recipes shared.  So, thank you Barbara for a great idea!  If you have any left-over waffles, they can be placed in a zip-lock bag and stored in the freezer until ready to use.  Place in toaster when ready to eat.

Crepes with Strawberries and Powdered Sugar

Crepes with Strawberries and Powdered Sugar

1/2 cup soy milk
1/2 cup water
1/4 cup olive oil
3 tablespoons agave syrup
1 cup unbleached all-purpose flour**4 gluten free
1/4 teaspoon salt
1/2 teaspoon baking powder

Blend together soy milk, water, olive oil, and agave syrup. Then add flour, salt, and baking powder. Mix well. If desired, cover and chill for two hours. Heat a skillet and prepare by placing soy margarine in the pan and melting it. With a paper towel, wipe off excess margarine. Pour about 1/4 cup batter into the skillet. Swirl, covering the skillet's bottom. Cook until golden on the bottom and dry on top. Flip to the other side and cook briefly. Fold in half and then half again. Remove from pan and place on platter. Arrange in a row as prepared.

When done, cover with:

2 pints strawberries, sliced
stevia to sweeten as desired*
1/4 - 1/2 tsp. orange extract

Arrange beautifully on top of crepes and then sprinkle generously with powdered sugar.
Serve and enjoy!

*I used 3 packets of NuNaturals Stevia and 1/2 dropper filled with NOW Stevia Glycerite.

**To make gluten-free, replace flour with cornstarch. About 1/4 tsp. of xanthan gum may be necessary to assist with binding (or egg replacer for 4 eggs).