1 c. whole-wheat flour
1/2 c. quick rolled oats
1/4 c. cornmeal
1 t. Rumford Baking Powder
1/4 t. sea salt (if desired)
1 c. apple (fresh, grated)
1/2 c. soy milk
1 t. vanilla
1 T. pure coconut oil
2 T. pure maple syrup
garnish strawberries (fresh)
Mix all dry ingredients together.
Make a well in the middle of the dry ingredients; add rest of ingredients; gently mix together until smooth.
Spray hot waffle iron with vegetable spray; pour in approximately 1/2-cup batter; spread to edge of waffle iron.
Bake 3-5 minutes or until golden brown.
Serve with peanut butter and hot applesauce.
Garnish with fresh strawberries.
Yield: Three six-inch waffles.
Per serving: caloreis: 319; fat: 6 grams; saturated fat: 0 grams; sodium: 18 milligrams; carbohydrates: 59 grams; dietary fiber: 8 grams; protein: 10 grams.
Note: Linda’s friend Jan can’t have anything with gluten in it. So she took this recipe and used 1 1/4 cups of brown rice flour in place of the whole wheat and oats. Jan loved the waffles and asked for the recipe so she could make them at home.