Confession: I have a bit of a problem with waffle makers. More than a bit, truth be told. I have actually broken every single waffle maker I've ever laid my hands on. In addition to having a black thumb and absolutely no maternal instincts, I also can be classified as a Waffle Maker Breaker.
You can understand then, obviously, that it was with more than a little trepidation that I recently purchased a brand-new waffle maker. Putting money into a risky investment is never wise, especially when you've seen time and time again that it will most likely fail. Okay, I understand that spending $13 for a kitchen contraption is a LOT different than putting $10K into a stock, but you get the general idea.
Before I left on my vacation, I tried a recipe for strawberry waffles. That experiment was a sad, sad failure and I honestly thought I had made a humongous mistake (by buying the machine). In fact, I wasn't sure I'd be able to use the waffle iron again, but after about 30 minutes of scrubbing and elbow grease, it was functional again.
Phew! I'm proud and excited to say that I've now made these waffles three mornings in a row and each time they have been successful and even somewhat edible (that's a joke - they are quite good, and I've perfected the recipe so they're even better than before).
I now present to you my fabulously successful, non-machine-breaking, gluten-free, vegan [and healthy]...
Vegan, Soy- and Gluten-Free
1/4 c. oats
1/4 c. finely ground cornmeal
1/2 c. hazelnut milk
1/4 banana, sliced
2 dried medjool dates, sliced
1 t. vanilla
1/4 t. sea salt
1 t. cinnamon
- Add all ingredients to a food processor. Process until very mixed. Pour into the preheated (and sprayed) waffle iron.
- Wait until the steam has ceased, or until your green light shows up (like on mine). Open slowly to make sure it's done.
- Serve hot and add any number of toppings like sliced bananas, sliced strawberries, maple syrup, or cinnamon sugar.