Thursday, August 15, 2013
This recipe has to be one of my favorite breakfast recipes. In the book "The Plant Powered Diet" by Sharon Palmer R.D. she teamed this up with a Ginger Peach Sauce. I have used homemade strawberry sauce, raspberry sauce and just plain organic maple syrup.
I save the leftovers in the freezer and pull out as needed. Please take heed of my personal note:
1. You really need to get this book if you want to the Ginger Peach Sauce Recipe.
2. the original recipe said to put raisins and water in food processor to blend until smooth. There is too much liquid for the raisins to process. So I poured them in the magic bullet to process. Don’t use the large processor for making these. It is only used to process the raisins and it just makes a bigger mess.
Buckwheat Hazelnut Waffles Makes 8 servings
¼ cup raisins
⅔ cup water
1 ½ cups unsweetened plant-based milk
2 tablespoons maple syrup
2 tablespoons canola oil
1 ½ teaspoons Ener-G Egg Replacer
½ cup buckwheat flour
1 ¼ cup whole wheat pastry flour
1 tablespoon baking powder
⅓ cup finely chopped hazelnuts
1. Bring the water and the raisins to a boil in a small saucepan. Reduce the heat and cover and simmer for 5 minutes. Process the raisins, water and some of the milk mixture in the magic bullet.
2. Meanwhile, mix together the plant-based milk, maple syrup, canola oil, and egg replacer. Add the raisins with their cooking liquid and puree until smooth.
3. In a medium mixing bowl, stir together the buckwheat flour, pastry flour, baking powder, and chopped hazelnuts.
4. Pour the pureed raisin mixture into the flour mixture and stir just until smooth.
5. Heat a waffle iron and spray both sides with nonstick cooking spray. Pour ⅓ cup of batter into the waffle iron and cook until golden brown.
Repeat with the rest of the batter, making sure to spray both sides of the waffle iron with additional non-stick spray before each new waffle.