1 cup almond milk (or other vegetable milk)
1 tbsp. apple cider vinegar
1 and 1/4 cups oatmeal
3/4 cup stoneground spelt flour (or all purpose)
3 tbsp. organic coconut sugar
1 tsp. salt (if aquafaba isn’t salted already)
1 tsp. cream of tartar
1/2 tsp. cinnamon powder
1/4 tsp. baking soda
1/2 tsp. baking powder
1/3 to 1/2 cup aquafaba
1/4 cup coconut (or vegetable) oil
Optional for serving: fresh blueberries and maple syrup
1. Mix the almond milk, vinegar and oil together. Set aside.
2. Gently toast the oatmeal flakes in a frying pan for a few minutes until slightly golden. Mix time to time to prevent scorching. Reserve 1/4 cup of the oatmeal and pulse the rest into a flour consistency in a food processor.
3. Add the rest of the dry ingredients including the reserved 1/4 cup oatmeal – except the sugar – to the prepared oatmeal flour and pulse again to combine. Transfer mixture to a large bowl. Mix in the prepared liquid ingredients.
Set aside. The mixture will gradually thicken.
4. Now beat the aquafaba to a foamy consistency. Add the coconut sugar gradually and continue beating until stiff peaks form (about 5 minutes with electric beater).
5. Gently fold the beaten aquafaba into the prepared batter. In the meantime heat up the waffle iron.
6. Pour 1/3 to 1/2 cupfuls of the finished batter onto the waffle iron. Bake according to your waffle iron directions, usually about 30 seconds until crisp with a deep golden color. (I brushed the iron first with a little coconut oil). Serve warm with fresh blueberries and maple syrup if desired. Still delicious the next day if reheated if they last that long!
A good way to use any leftover chickpeas is to use them in my “Summer Chickpea Soup” which I will be posting soon.