Sunday Brunch Waffles
Five Loaves Cookbook
Ingredients:
3 ½ c water
8 oz (1 cup) tofu
1 Tbs concentrated apple juice or honey
2 ½ c rolled oats
½ c corn flour or meal
¼ c cashew nuts
½ tsp salt
- Preheat waffle iron to highest setting.Hint: Iron may need to be sprayed with Pam for the first waffle, unless you have a new or undamaged Teflon iron. One secret for a picture-perfect waffle is to use as little or no spray. Too much will put little “holes” on the surface where the drops of spray boil into the batter. Our Teflon waffle iron works best when we never spray them!
- Blend all ingredients for 1 minute.
Hint: If your blender capacity is less than 6 cups, reserve 1 ½ cups of the water to stir in after the mix is blended.
- 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 the entire surface with batter and then pour as much more batter onto the while area as it will hold without running over. This will insure a full two-sided waffle when it is finished baking.
- 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 they separate, blend in a little more oats into the next batch. Your third waffle is always the best!
- Serve waffles with fruit sauce. We love putting peanut butter on our waffles and cover that with a berry sauce. Yummy!
Pleasantly Plump Pancakes
2 cups whole wheat pastry flour
½ teaspoons salt
2 cups water
2 tablespoons honey
¼ cup olive oil
¼ cup 3% hydrogen peroxide
Combine wet and dry ingredients. Add hydrogen peroxide last. Mix lightly. Fry and flip pancakes on Pam sprayed frying pan. Top with applesauce, fruit sauce or real maple syrup. (Double for family of four)
Berry, Berry Fruit Sauce
Ingredients:
6 cups frozen mixed berries
1 – 12 oz can frozen Natural Apple/Cherry concentrate
2 cups water
4 Tbs cornstarch dissolved in ½ cup water.
- Place berries and Apple/Cherry Juice concentrate in sauce pan.
- Heat mixture until boiling point.
- Stir cornstarch/water mixture slowly into sauce pan until thickened.
- Serve over waffles or pancakes.
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Coconut
Cream
Ingredients:
I
can coconut milk
Agave or Stevia
to taste
2
tsp vanilla
scant
salt
- Refrigerate coconut milk at least 1 hour before use. (always keep a couple cans in the fridge)
- Spoon out thick coconut cream, after refrigerated, from can and put in mixing bowl.
- Discard or drink remainder of coconut water.
- Whip coconut cream until it begins to thicken.
- Add slowly agave nectar and salt.
- Serve over pancakes, waffles and pies. Yummy!
Coconut almond cream
Ingredients:
½ c blanched almonds
1 13 oz can of coconut milk
2 Tbs Agave Nectar
1/8 tsp salt
¼ tsp vanilla extract
Blanch almonds: boil almonds in water until skins start to puff up (maybe 2 min). Then remove from hot water and place in cold water. My kids love doing this part: Pinch the skins off the almonds by squeezing them between your fingers. Blend all other ingredients in blender until smooth (maybe 10 at the most depending on your blender). Pour over pancakes, waffles or pie. Enjoy!
Scrambled Tofu
I love scrambled eggs. But I do not love their cholesterol increasing characteristics. So if you are desiring to cut out your eggs, give this recipe a try. When I make my Scrambled Tofu I do not use a recipe. I will give you approximate ingredients. Do the "taste test" and add ingredients as you see fit and you will come out with incredible Scrambled Tofu.
1 block of firm tofu
1 tsp salt
1/2 tsp Hickory Smoke
1/4 tsp garlic powder
1 tsp onion powder
1 Tbsp chopped cilantro
1 Tbsp brewers yeast
1/2 tsp sweet basil
1 Tbsp lemon juice
Mash block on tofu in Pam sprayed heated frying pan. Add all ingredients and mix well into the tofu. Cook for approximately 10-15 minuets or until dry looking. Serve with toast.
Crunchy Granola
Mix together dry ingredients in a large bowl:
8 c. rolled oats
1 c. coconut
2 c. chopped walnuts (I often use one cup walnuts and one cup almonds; chopped)
1 c. sunflower seeds
Mix wet ingredients well until evenly mix:
2 tsp salt
1 Tbs vanila
1/2 c. honey (can use real maple syrup)
1/2 c. olive oil
2 Tbs maple flavoring (opt if not using maple syrup)
Pour wet ingredients over dry ingredients and mix together well until all mixture is moist.
Spread out on large cookie sheet. Bake at 250* for one hour. Reduce heat to 175 and leave in oven for another 2 hours. Stir occasionally while baking. Have a wonderful breakfast!
