Oat Corn Waffles
In your Vita Mix blender jar put in the following:
6 Madjool Dates, pitted
1/4 cup cashews
2 TBSP flax seeds
2 cups certified gluten free oats
1 cup corn flour
1 cup corn meal
1 tsp salt
5 cups water
Pour into your pre-heated waffle iron. Bake until crispy brown. It takes 8 minutes in my waffle iron. Keep them warm in the oven at 200 degrees, if not serving them right away to keep them crispy and warm. Serve with something yummy on top. I like to top it with thickened fruit.
Note: My guess at blender directions: Place dates, cashews, flax seeds, and 3 cups of the water in your blender jar. Blend until smooth. Place the remaining ingredients in a large bowl. Mix in the remaining water and date mixture. Then bake as directed.
Make extra waffles and put them in a bag in the freezer for later. Then take them out and you gluten free toaster waffles.
Waffles can be a nice substitute for bread in a sandwich, if desired.
Gluten free Oat Sorghum Waffles
Substitute sorghum flour for the corn flour and corn meal in the above recipe. You can also increase the oats and decrease the flours in the recipe and it will turn out fine.
Oat coconut variation: Use all oats and now flours and add 1/2 cup of unsweetened dried coconut to the blender jar along with the other ingredients. Blend until smooth and cook as above.
1 quart bag of frozen peaches, blueberries or strawberries
2 TBSP tapioca flour or starch
1/3 cup cold water
apple juice concentrate if needed for extra sweetness
Place the frozen fruit in a sauce pan on medium heat. Add a little water if necessary. Put on a lid. Bring to a boil. Mix the tapioca flour into the cold water in a little cup. Pour the mixture into the fruit and stir. The fruit will quickly thicken. Add a sweetener only if you must.