Light and Tender Waffles

• 1 cup of Quick Oats
• 1/4 cup millet
• 2 cups of water
• 1/4 cup of raw cashews
• 1/4 cup Flaxseed
• 2 tbsp Apple Juice Concentrate * or honey
• 2 tbsp cornstarch (opt.)-helps waffle keep its shape when cool
• 1/2 teaspoon of salt

*Makes waffle brown; 1 date or 1/2 tbsp of raisins may be used instead of the apple juice concentrate.

**You can sprinkle sesame seeds on waffle iron to help prevent sticking.

1. Preheat Waffle Iron-if your iron is old and worn, you probably have to use plenty of non-stick spray. The new waffle irons are not expensive, a new Teflon surface stays nice a long time if you never grease or wash it. The non stick sprays leave a residue that builds up, making the waffles stick so don’t spray, and get a nicer appearing waffle as well!
2. Blend all ingredients for 1 minute
3. Pour mixture into preheated waffle iron and close the lid. Bake until steam stops rising and the waffle is golden brown and crisp. (Usually 8-11 minutes depending on waffle iron.)
4. Remove to a cooling rack and serve. Don’t stack waffles when they’re hot, or they’ll become soggy and compressed. Use a toaster to add crispiness and reheat leftovers.

*This recipe is from 7 Secrets Cookbook, p.16 by Neva & Jim Brackett