You will not believe the main ingredient is soybeans in this recipe. These waffles are light and fluffy, containing no dairy, eggs or sugar. Instead of toast for breakfast try a waffle smothered with fruit jam. If your looking for something sweet after your meal, drizzle a waffle with liquid sweetener such as maple or agave syrup or honey, topped with your favorite cream YUM! These waffles taste amazing.
Makes 10 waffles
1 cup soybeans (soaked)
1 1/2 cup rolled oats
1/2 cup cornmeal (polenta)
2 tablespoon sunflower seeds
1/2 cup desiccated coconut
1/2 teaspoon salt
3 3/4 cup filtered water
_ Soak beans for a few hours or overnight, drain and rinse. Place soybeans in a pot of water and bring to the boil, cook 15 minutes to remove any toxins. Drain water off, rinse in cold water. When cool place beans along with 2 cups of water in a blender and blend until creamy.
_ Add the rest of ingredients and another 11/2 cups of water. Blend on high speed. Mixture needs to be completely smooth. Add last remaining 1/4 cup water, blend briefly. Place batter mixture into a large pouring jug. Let mixture rest while waffle iron is heating.
_ The batter tends to thicken while resting, give it a stir each time before pouring into waffle iron.
_ Lightly spray waffle iron molds with oil.
_ Once waffle iron is heated, take a regular size ladle of batter and place in each mold, mine has two. Close the lid and cook according to manufacturers instructions.
_ Lightly spray with oil each time before you cook next batch.
Waffles soon loose their crispness once removed from the waffle iron and left to cool. To crisp them up again place one at a time in a toaster for a minute or so, eat strait away.
Make a large batch of waffles and freeze them. Layer them between wax paper, place in a container and freeze. When needed remove amount required, pop them in the toaster or under the grill to crisp up.
Psalms 104:34 My meditation of him shall be sweet: I will be glad in the Lord
Posted by Yiannoulla Burness