Gluten Free - From Health Home Cookin Vol. 5
Our family's favorite Sabbath breakfast. We make on Friday and refrigerate or freeze for Sabbath.
3 cups oats, quick
3 1/2 cups very HOT water
1 Tbsp honey (or 2 Tbsp raw sugar)
Place all ingredients in a blender and blend on high for 2 to 4 minutes. Let stand 5 minutes, and bake in HOT waffle irons. I have two waffle irons to make this process go a little faster. They take approx 12 minutes. Done when light brown or dark golden, light and crispy on the edges. (On my waffle irons this takes twice as long as regular waffles. Mine are not done until the done light comes on the second time.) We often make large batches ahead and freeze. Thaw (optional) and warm in the toaster, makes for a quick meal. (If I plan to re-heat waffles, I only cook until light golden brown, which on my waffle irons is the first time the done light comes on.)
Yields: 4 double waffles
Ready in: 30 minutes (with two waffle irons)
Nutrition (per serving): 249.2 calories; 3.8g total fat; 0mg cholesterol; 6.8mg sodium; 215.4mg potassium; 45.0g carbs; 6.0g fiber; 5.2g sugar; 9.7g protein.
Tips ‘n’ Techniques
Egg Replacer makes these extra light and is good for those new to healthy cooking or gluten free cooking (for those who use oats), add 1 tsp of Ener-G Egg Replacer.
If too dark and/or comes apart, reduce the water. If too heavy, add more water.
See www.celiac.com for information on oats and celiacs.
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