These waffles are a world apart from your typical white flour and cream concoctions. They have no wheat, eggs, milk, or soy, but they do have a good balance of protein and fiber. Adapted from an Arrowhead Mills recipe, this recipe works best with waffles and should be altered to make pancakes*.
1 cup barley flour
1 cup oat flour
1 Tbsp. baking powder
1/2 cup unsweetened applesauce
2 Tbsp. honey (or sugar, if necessary)
2 Tbsp. vegetable oil
1 1/2 cups milk substitute
2 tsp. vanilla extract
1/4-1/2 tsp. cinnamon
1/4 tsp. nutmeg
1-3 Tbsp. brown sugar
Handful of pecans
1. Place pecan halves or pieces in a small frying pan with a little margarine. Brown these on low heat, stirring frequently. Be careful; they will burn easily.
2. Mix all the waffle ingredients together in a large bowl. Let it sit for a few minutes.
3. While batter is resting, peel and slice apples.
4. Put apples, cinnamon, nutmeg, and brown sugar in a microwave-safe bowl and fill up bowl halfway with water. (May cook on stovetop, if desired.)
5. Microwave apples until they are tender and the sugar water is syrupy, stirring frequently.
6. Meanwhile, cook waffles in a lightly oiled waffle iron.
7. Cook waffles until no more steam escapes from the waffle iron.
8. When everything is done, serve waffles topped with cooked apples and pecans. Add a little maple syrup if desired.
*For pancakes, increase milk substitute to 2 cups.