Vegan Carob Waffles

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The delicious vegan Carob Waffle  (NOT Pancake) I have been publishing (and sampling) so many carob recipes lately that it was inevitable that I would next come up with a delicious carob waffle recipe-- our household LOVES a great waffle! So, here it is! And it is soooo YUMMY!  I am not exaggerating!  INGREDIENTS: 2 cups of whole wheat flour 2/3 cup of raw carob flour 1 tablespoon baking powder 1/2 teaspoon baking soda (without aluminum) 1 very ripe mashed banana 2/3 cup granulated sugar 1 1/2 cup of non-dairy milk (I used soy) 1/2 cup of filtered water 2/3 cup of grape seed oil *all of the above ingredients (except baking soda/baking powder/water) were organic but use what you have access to. **I did not use salt or vanilla because our little dog likes carob treats that we like. You can add how much salt and/or vanilla you usually use-- I didn't notice any problem with deleting them. ***Grape seed oil is a polyunsaturated, mild flavored oil that goes well with sweet items. METHOD
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Cashew French Toast: Breakfast Recipe



Cashew French Toast: Breakfast Recipe
  • 1 C. Water
  • 2 T. raw Cashews
  • 4 pitted Dates
  • 7 pieces of Bread
  • 1/2 C. Fresh Orange Juice (or 2 T. OJ concentrate plus water to equal 1/2 C. fluid)
  • 1 T. Whole Wheat Flour
Whiz all but bread in blender until smooth.  Pour into shallow bowl.  Dip slices of bread into it and place on cookie sheet.  Bake at 400F until golden brown.  Turn and brown the other side.  Top with Applesauce, fresh fruit or fruit topping.  Yield: 7 servings

A Gluten-Free Version (as in the picture- adapted by Cynthia from Wyona's Recipe above)
  • 1 C. Water
  • 2 T. raw Cashews or 2 T. raw Sunflower Seeds
  • 4 pitted Dates
  • 8 pieces of Gluten-Free Bread (usually smaller)
  • 1/2 C. Fresh Orange Juice (or 2 T. OJ concentrate plus water to equal 1/2 C. fluid)
  • 1 T. Chia Seed ground up in a Coffee Bean Grinder
Whiz all of the above except the bread until smooth.  Pour into shallow bowl.  Dip slices of bread into it and place on a cookie sheet.  Bake at 400 until golden brown.  Turn and brown the other side.  Top as desired.  Yield: 8 servings




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