This is one of the first recipes (other than several ways to prepare old-fashioned oats and various other whole grains as wholesome, satisfying breakfast dishes) that we share when presenting the CHIP (Coronary Health Improvement Project - a several week long series of lifestyle seminars which thousands of people have attended, many of them attaining amazing results in their blood work, weight etc., which are measured at the beginning and close of the series). This recipe is also available in my cookbooks, Amazing Meals I and II, which contain about 500 recipes, mostly CHIP friendly.
The ingredients for Garbanzo-Oat Waffles sound like an unlikely combination for waffles; however, surprisingly, these high fiber, low sugar and fat waffles are surprisingly good! Easy and inexpensive to make too and SOO much healthier than packaged waffle mixes! They've been enjoyed by HUNDREDS of people - virtually always to positive reviews! -LuAnn
YIELD: 4 cups batter; 2 large waffles (8 individual waffles)
1/2 cup dried garbanzo beans, soaked overnight (about 1 cup soaked beans)
2 1/4 cups water
1 1/2 cups uncooked oatmeal
2 tablespoons walnuts or flaxseed meal
1/2 teaspoon salt
The night before, or at least 8 hours before planning to serve the waffles, in a 2-cup container, cover the garbanzos with water, then soak overnight or the equivalent amount of time.
When ready to prepare the waffles, spray the waffle iron with no-stick cooking spray.
Preheat to medium-high.
Drain the garbanzo beans.
There should be about 1 cup of soaked beans.
In a blender or food processor, combine the soaked and drained beans with the remaining ingredients, then blend or process until smooth.
Pour about half the batter onto the waffle iron, making sure to fill the iron all the way to the edge.
The batter doesn’t spread as it bakes. Bake for 8 to 10 minutes, or until steam stops rising from the sides of the waffle iron, or whatever signal is characteristic of your model.
Serve the waffles immediately, or arrange in a single layer, directly on the oven rack in a warmed oven.
Repeat with the remaining batter, respraying the waffle iron with no-stick cooking spray if necessary.
Serve hot with desired toppings.
Source: Recipe is copyrighted from Amazing Meals I and II by LuAnn Bermeo and also appears in recipe handouts shared at CHIP lifestyle seminars in our location where I have prepared the food samples for many, many people going through the program; posted on KRT by the author of Amazing Meals, LuAnn Bermeo. For information, please email firstname.lastname@example.org with Amazing Meals Cookbooks in the subject line.