From: Blaney, D and Diehl, H. “Cashew-Oat Waffles.” The Optimal Diet. The Official CHIP Cookbook. Autumn House Publishing, 2009. 35. Print.
1/3 cup raw cashews
1 cup water
1 cup soy milk
2 Tbs wheat germ
1 tsp vanilla extract
1 tsp olive oil
2 cups quick oats
½ tsp salt
1 Tbs honey
Directions:
1. Blenderize cashews in water and soy milk until smooth in blender.
2. Add remaining ingredients, then blend together.
3. Let mixture stand 2 minutes to thicken
4. Cook approximately 8-10 minutes in hot waffle iron until golden brown
5. Serve hot with your favorite toppings
6. Waffles freeze well and can be easily reheated in a toaster or microwave
1/3 cup raw cashews
1 cup water
1 cup soy milk
2 Tbs wheat germ
1 tsp vanilla extract
1 tsp olive oil
2 cups quick oats
½ tsp salt
1 Tbs honey
Directions:
1. Blenderize cashews in water and soy milk until smooth in blender.
2. Add remaining ingredients, then blend together.
3. Let mixture stand 2 minutes to thicken
4. Cook approximately 8-10 minutes in hot waffle iron until golden brown
5. Serve hot with your favorite toppings
6. Waffles freeze well and can be easily reheated in a toaster or microwave
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