Here is a recipe that’s been in my family since I was a kid. These are the most awesome, delicious and healthy waffles EVER and a great way to use some of the food storage ingredients you might be stocking up on.
It is a combination of a grain and a legume which makes a complete protein plus it’s very high in fiber….and you would never guess garbanzos are in there.
2 1/4 cups water, rice milk, hemp milk or almond milk
1 1/2 cups organic rolled oats (not quick oats)
1 cup soaked organic garbanzo beans (1/2 cup dry)
1 T. organic extra virgin coconut oil
2 T. organic palm sugar or coconut nectar equivalent
1/2 t. himalayan pink salt
1/2 t. aluminum free baking powder
Soak garbanzos overnight and wash thoroughly. Put into blender along with other ingredients and blend until completely liquefied. Let stand 20-30 minutes until it thickens. Bake in a *greased waffle iron on medium-high heat for 15-20 minutes or until steam stops and they are golden-crispy brown.
*Note: if your waffle iron is teflon coated you do NOT need to grease it…only grease it if it is not teflon coated. If you do use grease I would suggest the organic extra virgin coconut oil as it can go up to around 500 degrees before breaking down and is a great oil to cook with.
Makes approximately 8 waffles.
Another version of this is to use canned garbanzos instead of soaked dried garbanzos. If you have canned garbanzos stocked up you can use a standard 15 oz can with this recipe just fine…the cooking time might vary a little but just keep checking them until you see them golden-crispy brown.
The above recipe is an old family recipe, however, I’ve come up with a slightly different version that is higher in protein and is one I have started using almost exclusively:
2 cups filtered water
1 1/2 cups organic whole rolled oats (not quick oats)
1 15oz can organic garbanzos
2 cups organic whole grain quinoa flour
3 organic pasture raised eggs
1/4 teaspoon himalayan pink salt
1-2 Tablespoons coconut nectar or palm sugar
Blend the water, oats, garbanzos, egg and salt in the blender. Pour the blended mixture into a mixing bowl. Add the coconut nectar or palm sugar and mix then add the quinoa flour and mix and mix thoroughly. If the mixture is too thick add very small amounts of water at a time and mix until it’s the right consistency (thick but still pourable)
Put 1/2 cup mixture per waffle. Cook approximately 20 minutes each batch. I put them in the freezer once they have cooled and then when I want one I just pop it in the toaster and it’s perfect. They taste so good you don’t even need to put anything on them. You don’t need to use any oil in the waffle iron…just get a non-stick version and it works perfectly.
Each waffle is about 10 grams of protein and around 5.75 grams of fiber. It’s nearly gluten and fat free, very low glycemic, 3 complete protein sources, completely organic, and tastes really great.
Having some already pre-made and ready to go could also be quite helpful in an emergency situation where you don’t want to use up fuel sources with things that take a long time to cook.
Serve with your favorite toppings and enjoy!
Makes approx. 12 waffles.
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