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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Maple Walnut Chocolate Chip Healthy Brain Cookies


This recipe is for my all-time favourite chocolate chip cookie (you can sub raisins or carob chips if you are not a fan of chocolate chips).  I was introduced to it in Dr. Neil Nedley's Depression Recovery Program that our neighbouring Campbell River Adventist Church offered in 2010.  These cookies, as part of an overall holistic depression treatment program, pack the kind of brain-nurturing nutrition that the walnut and flaxseed meal Omega3 fatty acids offer as a major ingredient.  This recipe makes a dozen cookies-- you won't feel compelled to eat the whole batch yourself as they are very high fibre and satisfyingly sweet and filling.  Enjoy!

Crank the oven up to 350F/175C.
Process 2 1/2 C. of Walnut pieces into a fine crumble in a food processor.
In a medium size bowl, combine the following with the walnuts above, and mix well:
1/3 C. Flaxseed Meal (I grind my own fresh in a coffee bean grinder)
2/3 C. Wholewheat Pastry Flour
1    tsp. Salt (I skipped the salt, and you could use "to taste" or "a pinch" as you desire)
1/2 C.   Maple Syrup
2 tsp.    Vanilla Essence/Extract
1/2 C.   Chocolate Chips (I use the Mini-Chips that are vegan, gluten-free and non-GMO

After mixing the above ingredients together well, place 12 same size balls of dough on a parchment-covered cookie sheet (parchment means you don't need to use grease on the sheet), press the cookies down, and put in to bake for approximately 10 minutes (depending on your stove temperature-- they vary! Check frequently to make sure they are not scorching or burning-- yeah, they are rather labour-intense-- but sooo worth it!)  Cool on a rack in the pan (what I do).  Keep in an airtight container in the fridge.





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