Sunday Brunch Waffles

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* Exported from MasterCook *

 

Sunday Brunch Waffles

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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3 1/2 cups water

8 oz. tofu -- (1 cup)

1 Tbsp. apple juice concentrate

2 1/2 cups rolled oats

1/2 cup corn flour or meal

1/4 cup cashew nuts (raw)

1/2 tsp. salt

 

1. Preheat waffle iron to highest setting. Hint: Iron may need to be

sprayed with Pam fo rthe first waffle, unless you have a new or undamaged

teflon iron. One of the secrets for a picture-perfect waffle is to use as

little or no spray. Too much will leave little " holes " on the surface where

the drops of spray boil into the batter.

 

2. Blend all ingredients for 1 minute. Hint: If you blender capacity is

less than 6 cups, reserve 1½ cups of the water to stir in after the mix is

blended.

 

3. Pour mixture onto hot, non-stick waffle iron. Note: The method of

pouring the batter onto the iron is critical. Since there is no leavening in

this batter it will not fill out the empty corners of the iron. Be sure to

cover entire surface with batter and then pour as much more batter onto the

whole area as it will hold without running over. This will insure a full

two-sided waffle when it is finished baking.

 

4. Close iron and bake 10-12 minutes until brown and crisp. Hint: Remove to

a cooling rack and serve. Make several ahead, but make sure they are cool

before stacking them. Stacked warm waffles will become soggy and compressed.

Toast in oven or toaster just before serving.

 

Tip: Your waffle should be crisp, light, and golden brown. If your first

waffle seems heavy (gummy, with little droplet-sized indentations

throughout), add more water to the batter and blend briefly for the second

waffle. If waffles are so light and airy that they separate, blend in a

little more oats into the next batch. Your third waffle is always the best!

 

Makes 4 medium waffles

 

 

 

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NOTES : From SDA-veg-recipes