Cornmeal Waffles

 

Cornmeal Waffles

5 cups Water

3 cups Oats

2 cups Cornmeal

1/2 Tablespoon Himalayan Salt

(Choose one of the following to sprinkle onto the waffle iron to prevent sticking: Shredded Coconut, Chia, Sesame, or Flax seeds.)

Plug in the waffle iron to heat. Place all ingredients (except for the last one) into a Vitamix blender and blend on high for about 30 secs. When the waffle iron is hot and ready, sprinkle shredded coconut or a small seed of your choice (flax, sesame, or chia) onto the iron instead of oil. Pour in batter to fill the iron and sprinkle again the seed or shredded coconut on top. 

Note: If you have a flip-able waffle iron, you should flip it over right away.

Cook for 5-7 minutes, depending on your preference and waffle iron! Leave it in longer for a crispier waffle. 

Serving:

These can be eaten in a variety of ways! 

Sweet: They are delicious with tahini, peanut butter, or coconut oil smeared on top, along with fruit sauce or smoothie!

Savory: Eat with sliced Avocado and salt for really yummy variation! Sprouts go EXCELLENT too!

Eat it soggy in soup, like a borscht. (Maybe Kristina is the only one crazy enough to do this, she even likes soggy wet popcorn!)

Preservation: 

These waffles last and last if kept in the freezer. It's always so nice to have some on hand for if you run out of bread or need to have a meal in a hurry!

Food Story:

When our family lived in Ecuador, we didn't have an oven, and we really missed having bread. So, we began eating waffles EVERY DAY. We'd walk done to the little store and buy oat flour and cornmeal (I think it was more like Masa), then we'd mix oat flour with the cornmeal, some salt and some water, and make waffles! My favorite recipe was with blue cornmeal as it would make an almost incredible PURPLE waffle!