One of the fun aspects of my career is that I occasionally get to develop recipes for great companies. A few years ago, I created recipes for Ziggy Marley Organics, and now I'm working on recipes for Bow & Arrow Brand cornmeal. It's a local company (I live in SW Colorado) that is owned by Ute Indians, and they produce non-gmo cornmeal. Bonus points for both companies that they were willing to have all my recipes be vegan and healthy (because that's how I roll). Very cool!
I'll be sharing some of my absolute favorite recipes with you, because I love you and sometimes I like to share.
So, here's the recipe. It was a fun twist on the artificial blue raspberry flavor I loved as a kid (but would never eat now), but all healthy-like. These waffles are free from gluten, fat, cholesterol, refined flours, and sugar. But I think you'll love them! Let me know what you think if you try them. : )
2 tablespoons ground
flax (flaxmeal)
3 tablespoons water
1 ¼ cups almond milk,
unsweetened
1 cup blue cornmeal (I used
¼ cup brown rice flour
½ teaspoon baking
powder
¼ teaspoon EACH: salt
and baking soda
1 cup raspberries,
fresh or frozen
1. Stir the flaxmeal
with the water and set aside for five minutes.
2. Add the almond
milk to the flaxmeal mixture and stir well.
3. Add the cornmeal,
flour, baking powder, salt, and baking soda to the wet mixture and stir well.
Preheat your waffle iron.
4. Stir the
raspberries into your batter and cook your waffles according to the directions
on your waffle iron. Serve with fresh berries and maple syrup if desired. If
you have leftover waffles, they can be frozen individually and reheated in a
toaster or toaster oven.
Makes 4 large waffles
(serves 2-4)/GF/SF/Green (according to the guidelines in my cookbooks and Be Radiant program)
