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  • Writer's pictureYiannoulla Burness

Breakfast Oat Waffles

These waffles are light and fluffy, containing no dairy, eggs or sugar. Instead of toast for breakfast try a waffle, drizzle with yoghurt or cashew cream and top with fresh fruit.

If your looking for something sweet after dinner, drizzle a waffle with maple or agave syrup or your favourite jam or honey.

EQUIPMENT: blender, pouring jug, ladle, waffle iron


SOY BEANS: have many benefits and are regarded as one of the best sources of plant protein. Soy beans having a low GI are suitable for people with diabetes. They are a good source of several vitamins and minerals including folate, copper, manganese, phosphorus, thiamine and vitamin K. Their high fibre content is good for your gut health. Soak beans for a few hours or overnight before using in a recipe. If using raw soy beans place in a saucepan bring to a boil and cook 15 minutes, drain water and rinse under cold water.

ROLLED OATS: are made from oat groats. they are a very good source of fibre and are high in vitamins, minerals and antioxidants.

CORNMEAL: is a cooking and baking ingredient formed by grinding dried corn. Health benefits are it lowers your chances of macular degeneration, cancer and heart disease.

SUNFLOWER SEEDS: are an excellent source of vitamin E and B1. These seeds are high in protein and rich in healthy fats.

DESICCATED COCONUT: is fresh coconut that has been dried, it is rich in both manganese and copper.


930ml or 3 3/4 cups filtered water

150g or 1 cup dried organic soy beans (soaked a few hours or overnight)

145g or 1 1/2 cups rolled oats

90g or 1/2 cup yellow cornmeal

45g or 1/2 cup desiccated coconut

20g or 2 tablespoons sunflower seeds

1/2 teaspoon Himalayan pink salt


*Place soaked soybeans in a pot of water and bring to the boil, cook 15 minutes, drain and rinse in cold water. Allow to cool.

*Place beans in a blender and add 2 cups of filtered water, blend until creamy.

*Add the rest of ingredients and another 1 1/2 cups of filtered water. Blend on high speed until completely smooth.

*Add last remaining 1/4 cup of filtered water and blend briefly.

*Pour blended mixture into a pouring jug and rest 10 minutes. Mixture tends to thicken while resting, thin out by adding more water a tablespoon at a time if needed. The batter needs to be of a thin consistency give it a stir each time before pouring into waffle iron.

*Heat the waffle iron following machine instructions

*Lightly spray waffle iron moulds with oil.

*Once waffle iron is heated, take a regular size ladle of batter and fill each mould, mine has two. Close down the lid and cook according to the instructions for your machine.

Lightly spray with oil each time before you cook the next batch.


Waffles soon loose their crispness once left to cool. To crisp them up again place one at a time in a toaster for a minute or so and eat strait away.

Make a large batch of waffles and freeze them. Layer between wax paper , place in a container and freeze. May be placed in individual ziplock bags and placed in freezer.

When needed remove amount required, pop into a toaster or under the grill to crisp up.

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