GARBONZO OAT WAFFLES
2 1/4 c water 1-1/2 c rolled oats (can use other grains in combination) 1/2 c. soaked garbanzo beans 4 chopped dates 2 Tbs. raw sunflower seeds 1/2 tsp. salt
Spray waffle iron with non-stick spray- Bake about 10 minutes in old fashion waffle iron. New type Belgium waffle maker like at hotels takes about 3 minutes. Freezes well.
TEFF PORRIDGE WITH CRANBERRIES, DATES, AND FIGS
1/2 c. rolled oats 1/4 c. Teff grain 1/4 c. pitted dates, chopped 1/4 c. pitted dried figs, chopped 1/4 c. cranberries 2 Tbs. unsweetened shredded coconut 1 t. ground cinnamon (ceylon) pinch of salt 2-1/2 c. water
1) Place all the ingredients in a 2-quart saucepan, adding the water last. 2) Cover and bring to a boil over medium heat. Reduce the heat to low and simmer 10 minutes, or until the teff is tender and the mixture begins to thicken. 3) Turn off the heat and let sit for 5 minutes to absorb the remaining liquid. 4) Serve hot, either as is or topped with your favorite milk or maple syrup.
MAPLE NUT GRANOLA
3/4 c. water 1/2 c honey or maple syrup 1 Tbs. molasses, optional 1 Tbs. vanilla 1 t. maple flavoring 1 t. salt 1-1/2 c. pitted dates chopped 1 c. walnuts, Brazil nuts, peanuts, or almonds 13 c. old fashioned oats 1 - 2 c. quick oats, as needed 1/2 c. shredded, unsweetened coconut, optional 1-2 c. coarsely chopped walnuts, pecans, almonds, or peanuts
1. Put water, honey, flavorings, dates, and 1 cup nuts in blender. Blend for about 1 minute until smooth. 2. Place oats and remaining ingredients (except quick oats) in a large mixing bowl. Add blended mix to the oats and gently mix together with your hands. 3. If the mix is too wet, the finished granola will not be tender. If it is sticking to your hands or feels sticky, add an extra cup of quick oats and work them into the mix. 4. Place mixture in two large cake pans that have sides, taking care not to pack or pat it down tightly. Keep it light and airy. Place in oven at 175 F for about 8 hours.