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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Very Berry Squares (Gluten-Free, Dairy-Free, Egg-Free) Recipe




Very Berry Squares with Date Cashew Cream Topping.
PREHEAT OVEN TO 350F
BOTTOM LAYER:
MIX together the following:
1/2 C. Coconut Oil
1/2 C. Brown Rice Flour
1/2 C. Chickpea Flour
1 T. Potato Flour
2 T. Sugar
1 tsp. GF Baking Powder
1 C. fine Coconut
1/2 C. Nut Milk (to moisten)
and PAT INTO BOTTOM OF SQUARE PAN lined with parchment paper.
BAKE for 25-30 Minutes (until golden brown). Cool.
TOPPING:
IN SAUCEPAN:
1 C. Strawberries
1 C. Blackberries or Blueberries
2 C. Rhubarb (cut small- or other berries/fruit)
BRING TO BOIL.
TURN DOWN heat to SIMMER.
ADD:
1 C. Sugar and a slurry of
4 T. Cornstarch in 1/2 C. Water
STIR until thickened.
POUR onto pan.
CHILL until set.  Find Recipe for Date Cashew Cream HERE.

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