These oat-aquafaba waffles are a dream. Great as a part of breakfast or a savory meal.
Aquafaba is becoming quite trendy with vegan bakers. It is, of course, just bean juice-- what is left over in the can when you take out the beans (usually chick peas or northern beans, although ALL beans make aquafaba when you cook them in water.)
Aquafaba works very much like egg white in recipes, so it is a great egg replacer for vegan items such as meringues, macrons, marshmallows, and in angel food cake (I have yet to try that!) It does not smell or taste beanie in the baked item, but if you overdo it you may find that you suffer from some of the effects of over-eating beans, so take it easy. Less is more. Amazingly, a quarter cup of aquafaba, what you find in a 14 oz. can of beans, is enough to lighten and puff up 5-10 waffles in this recipe. Try it and see what you think!
Aquafaba is best if it does not contain salt and other additives. Check the ingredients on the can when you buy it. You can also make your own by cooking up a batch of beans. If it seems too water-y, just 'reduce' it by boiling it a little longer.
Here is the recipe:
Makes 5 - 10 waffles, depending on your waffle iron
Heat your waffle iron up.
In a blender, put 4 cups of organic rolled oats (gluten-free if gluten is an issue).
Add 3 3/4 cups of water.
Add 1/4 cup of aquafaba.
Blend all ingredients until smooth and thickened. If still quite thin, let it sit for a few minutes. Blend up a little if the water and oats separate.
Follow the directions for your waffle iron. I do not need oil with this recipe. The iron should be hot before pouring on the batter. Use a 1/3 cup measuring cup to scoop and pour the batter.
Cook it until done (according to your waffle iron directions).
Serve immediately with toppings of choice, or freeze on a sheet in freezer and put in ziplock bags for a future time.
That's it! If you have fun with these waffles and want to post a picture of them, please do so at #organicgrannydotcom
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