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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Vegan Corn Meal Pancakes


1 c. whole wheat flour
2 T. corn starch
1/2 c. cornmeal
1/2 tsp. tsp. salt
1+ c. water
3 T. soy or garbanzo flour

1. Mix flour and meal on a cake pan and toast in oven at 350 degrees F. for 5-6 minutes to toast
2. Put all ingredients in blender for 1 minute.
3. Drop by spoonfuls on parchment-covered pan.
4. Bake about 15 minutes at 375 degrees
 until golden. Turn broiler on for 1-2 mintes at end to brown tops.
Mine baked up like little pita breads. They were a great accompaniment to the Nuteena-like spread/filling.
5.  Heap with fruit or conserves for breakfast, or as chapatis, with veggie stew.


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