Hemp Waffles with Navy Bean and Walnut
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
Hemp Waffles with Navy Bean and Walnut
"These waffles are a different color! Normally they're green!"This was my daughter's comment when I served these waffles.It's true. I usually add zucchini to my waffles, but this time I felt just fine not adding a vegetable because they have so many other nutrient-rich ingredients.We tried these waffles with and without the lemon juice in the batter, and we all preferred the lemon.The lemon is a tip that I got from John's sole cookbook that he brought into our marriage over 20 years ago, entitled:"Where's Mom Now That I Need Her?"
Ingredients
- 3 1/2-4 cups milk we used half unsweetened soy and half cow
- 2 eggs
- 1/4 cup Walnuts
- 2 heaping tbsp hemp seed
- 6 heaping tbsp navy beans
- 1+ tbsp Lemon juice
- 1/4 tsp salt
- 1-2 tsp baking powder
- 2 cups thick rolled oats
- whole wheat flour to desired thickness (we liked the batter medium runny)
Instructions
- Blend all ingredients (except last two) very well in a powerful blender such as Blendtec or Vitamix. Add oats and flour and barely blend. Pour into hot waffle iron and cook for a couple of minutes.
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