Light & Tender Waffles with Fruit Sauce
- 2 cups water
- 1 tablespoon concentrated apple juice or ½ tablespoon of raisins (makes waffle brown)
- 1 cup quick oats
- ¼ cup corn meal or millet
- ¼ cup flaxseed
- ¼ cup raw cashew nuts
- 2 tablespoons cornstarch (optional) (helps waffle keep shape when cool)
- ½ teaspoon salt
- Preheat waffle iron. (Note from Neva: If your waffle iron is old and worn, you probably have to use plenty of cooking spray. The new waffle irons are not expensive and a new non-stick surface stays nice a long time if you never grease or wash it. Cooking spray leaves a residue that builds up, making waffles stick. I use the Cuisinart Classic Waffle Maker and it is only $20 from Amazon.com)
- Blend all ingredients for 1 minute.
- Pour mixture into preheated waffle iron and close the lid. Bake around 4-5 minutes.
- Remove to cooling rack and serve. (Note from Neva: Don’t stack waffles when they are hot, or they will become soggy. Use a toaster to add crispness and reheat leftovers.
Serving tips: delicious with a warm fruit sauce (blueberry, apricot, or cherry) or sliced fresh peaches or nectarines.
Fruit Sauce Recipe
- 4 cups fresh or frozen fruit (blueberries, blackberries, apricots, peaches, cherries, apples or pears are good)
- 12 oz. can frozen concentrated apple or white grape juice
- 1 cup water
- 3 tablespoons potato starch or ¼ cup Clear Jel dissolved in ½ cup water or 1/3 cup cornstarch may be used instead
- Place fruit, juice, and water in a saucepan. Place over high heat until mixture begins to boil. (With apples, turn down heat and simmer until apples are soft about 5-10 minutes)
- Remove from heat and stir in dissolved starch. Return to heat and stir until it just begins to boil and becomes thick.
(Hint: Add starch slowly and stir briskly to prevent lumps from forming. As you add and stir, the sauce will immediately thicken. Stop adding starch when the sauce reaches the desired consistency.) Makes 6 cups
From the kitchen of Neva Brackett – Seven Secrets Cookbook