These waffles have a complex texture and a complex taste, minus the complex cooking experience. Add in the fact that they’re made with whole wheat flour, heart-healthy nuts, and fresh berries and you’ve got a powerhouse breakfast or a fun breakfast-for-dinner meal.
The Batter:
1 cup whole wheat flour or all-purpose flour, or a combination of both
1⁄2 cup cornmeal (use blue corn- meal for a striking presentation)
1⁄2 teaspoon baking soda
1⁄8 teaspoon salt
2 tablespoons granulated sugar
2 tablespoons oil
1⁄4 cup applesauce
1 1⁄4 cups almond milk
2 tablespoons diced roasted green chilies (optional)
Optional Toppings:
Cashew cream*
Maple syrup with 1⁄8 teaspoon salt
Blackberries
Granola
In a large bowl, mix the dry ingredients (the first five).
Then add in the wet ingredients and chilies (if using, for a U.S. southwestern style) until thoroughly combined.
Heat a waffle iron and spray with oil.
Cook the waffles for 3 to 4 minutes.
Serve immediately with toppings of your choice.
*To make cashew cream (useful in everything from creamy soups to pasta sauces to puddings): Blend 1 cup raw cashews (soaked 3 hours or overnight in hot water and drained) with 1⁄2 cup water in a blender or food processor at high speed. Blend until completely smooth. Drizzle in extra water as needed to reach desired consistency.
Try these flavor varieties:
Vegan sour cream: Mix cashew cream with a squeeze of lemon.
Cashew whipped cream: Combine with 1 teaspoon vanilla extract and 1 to 2 tablespoons maple syrup.
Vegan Alfredo sauce: Add minced garlic, blend, and stir with salt and pepper to taste.
Caesar dressing: Mix with minced garlic and nutritional yeast, lemon juice, and black pepper.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
Learn More
