My cousin, Linda, got me started experimenting with waffles that were nondairy, could be made without eggs, and could be eaten with a variety of toppings. This recipe has become my favorite for waffles because I can make a batch and freeze them. Then it’s only a matter of pulling one out of the freezer and warming it up in the toaster.

Soak approximately one half-cup of mixed dried beans in water for 12 hours (e.g., overnight). I use a combination of at least six different types of beans (e.g., navy, soy, garbanzo, baby Lima, small white, pinto). You need approximately two full cups of soaked raw beans. Rinse.

Place in blender:

• 4 cups water
• Soaked beans (approximately 2 cups) 
• 2 cups old fashioned rolled oats
• ¼ cup almonds
• ¼ cup sunflower seeds
• 1 tbsp of ground flax seeds
• ¼ tsp salt, if desired

Blend until very smooth. Let stand approximately 5 minutes to allow batter to thicken slightly.

Spray waffle iron lightly with non-stick spray-for the first waffle.

Pour mix into waffle iron. Bake at least 12-15 minutes depending on how brown and crisp you want them to be. Use round or heart-shaped irons for variety.

Remove and eat, or freeze. If frozen, reheat in the toaster or in the oven at 300  degrees F.for 5 minutes. Great with traditional syrup topping, or fruit ‘n seeds, or a savory topping! (See suggestions below).

Fruit ‘n Seeds Topping

One brain waffle, hot

Spread lightly with peanut butter or cashew butter

Pour over:

• ½ a cup of applesauce, or
• ½ a cup of drained fruit-cocktail mix, or
• 1 sliced banana, mango, sliced strawberries or grapes, blueberries, and/or
• ¼ cup mixed seeds, nuts, chopped dried fruit, or your choice

Savory Topping

Use a savory topping of creamed peas and onions, creamed eggs and capers, creamed mushrooms and water chestnuts, or creamed left-over chicken, tuna, or tofu. You can also flavor with mild curry powder.