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Guilt-Free Waffles

Adapted from 7 Secrets Cookbook by Neva & Jim Brackett

1 cup water
1 cup soymilk
2 Medjool dates
1 cup rolled oats
¼ cup millet
¼ cup flaxseed, ground
¼ cup raw cashews
2 Tablespoons cornstarch or arrowroot
½ tsp salt

  1. Preheat waffle iron. You do not need to spray the waffle iron, if you never start spraying or wash it.
  2. Blend all ingredients for 1 minute.
  3. Pour mixture into preheated waffle iron and close the lid. Bake until the steam stops rising and the waffle is golden brown and crisp. (Waffle irons vary greatly in bake times and will take 4-12 minutes).

To prevent waffles from becoming soggy, do not stack while hot. I like to make a double batch and freeze the leftovers. They are easily defrosted and reheated using a toaster.

Serve waffles with peanut butter, strawberry sauce and whipped pear cream.

Quick & Easy Strawberry Sauce
4 cups frozen unsweetened strawberries, thawed
4 Medjool dates

Blend in blender until smooth. Store in refrigerator for 5-7 days.

Whipped Pear Cream
2 15 oz can of Pears in 100% juice, drained (save juice) *
2/3 cups raw cashews, rinsed in hot water
2 tsp powdered vanilla

Blend in blender until smooth. Store in refrigerator for 5-7 days.

*Freeze drained pear juice in popsicle molds for a refreshing treat.

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