2 cups non-dairy milk ( Coconut/almond milk…plus extra to thin batter between making waffles)
3 Medjool dates, pitted and chopped (2 ounces)
2 tablespoons almond butter
1½ cups rolled oats
½ cup cornmeal
2 teaspoons baking powder
½ teaspoon cinnamon
1. Place the milk, dates, and almond butter into a small bowl and set aside so that the dates can soften (at least 15 minutes).
2. Grind the oats into a fine flour using a blender before transferring to a large bowl. Add the cornmeal, baking powder, and cinnamon to the oat flour, and mix with a fork.
3. Plug in your waffle maker and heat it on the medium setting (3 or 4).
4. Transfer the milk, dates, and almond butter to a blender, and blend on high until smooth. Pour this into the bowl of dry ingredients, and mix with a fork until all of the dry ingredients have been blended in (adding a little non-dairy milk as needed to thin).
5. When the waffle iron is heated and ready, pour about a half-cup of batter into the center for classic waffles and 1 cup for Belgium (no oil is needed on the irons) and close the lid. Cook until the indicator light shows that they are done. All waffle irons will vary slightly, but 1 to 2 minutes should be plenty for classic and around 5 minutes for Belgium (see below for waffle baking tips.) I find that if I leave the waffle in for 30 to 60 seconds after the “done” light comes on, it’s easier to get out and is nice and crispy. If the lid won’t come up, give it a good tug; if it starts to separate, put it back down and then be ready with a fork to help it out after cooking a bit longer.
6. Serve immediately. Top with chopped fruit and pure maple syrup or Date Syrup.
Preparation: 15 minutes
Cooking: 2 to 4 minutes per waffle
Makes: 8 six-inch classic waffles or 4 Belgium waffles.
Originally appeared on www.straightupfood.com