Weird and Wonderful Waffles

Crispy Whole Grain Waffles from Fiber For Life cookbook

1/2 c. dried chickpeas

1/3 c. whole raw almonds

2 1/2 c. water

1 1/2 c. whole wheat flour*( I use white wheat)

1/4 c. wheat bran

2 Tbsp. sugar or maple syrup

3 Tbsp. flaxseeds (I use golden)

1 Tablespoon baking powder

1 teaspoon salt

Optional: 1/2 c. unsweetened shredded coconut


The Night Before:  Soak the chickpeas and almonds together in plenty of water.  (If you get up in the morning and decide you don’t have time for waffles you can put the beans in the water in the fridge for a few days.)


In the Morning:

  1. Drain the beans and almonds.  Blend the beans and all of the remaining ingredients in a blender until light and foamy.  This can take a while, and you may have to stir it once or twice to get the stuff on the top to go down.  But eventually it will be a smooth batter.
  2. Let the batter sit while you pre-heat the waffle iron.
  3. Even if you have a non-stick waffle iron spray it with cooking spray before each waffle. 
  4. When the iron is hot pour on a heaping 1/3 c. batter for each 4 inch square waffle.  Close the iron, set a timer for 8 minutes (yes, I said 8 minutes).  Don’t peek.  When they’re done they’ll be golden brown and crispy.  They won’t smell” bean-y”, they’ll smell “almond-y” toasty and mouthwatering.
  5. Serve with butter and syrup.

Apparently these can be frozen well. . . we never have leftovers.  This recipe fills my whole blender, so I have never doubled it. 

*You can use 1 cup of wheat berries soaked overnight in the 2 1/2 cups of water if you want – I do.  Just throw them in the blender in the morning.