I like the challenge of discovering whole food, plant-based versions of favorite foods. These waffles were inspired by a recipe from Cathy Fisher’s cookbook, Straight Up Food. They come together easily with a high-speed blender, and this recipe is one of my husband’s favorites to make. We’re more likely to eat them for dinner than breakfast. They are loaded with fiber from oats and the dates that add just a touch of sweetness. A bit of heartiness comes from buckwheat flour, which despite its name, is not related to the wheat grain. It is a seed that is gluten-free. Leftovers freeze well and make a great substitute for sliced bread to accompany a bowl of soup or as a base for avocado toast. You may find this becomes a favorite for you as it is for our family.

Waffles (gf)

3 cups old-fashioned oats

3 cups non-dairy milk

1 cup water

1 tsp vanilla extract

4 pitted medjool dates

½ cup raw cashews

1 cup buckwheat flour

1 tsp ground cinnamon (optional)

In a high-speed blender, grind 3 cups of oats into a fine flour (this will reduce the oats to about 2 ½ cups flour). Set aside in a large mixing bowl.

In the empty blender, place the almond milk, water, pitted dates, cashews, and vanilla extract. Set aside to let the dates soften.

To the oat flour in the bowl, add the buckwheat flour, baking powder, and cinnamon, if using. Mix the dry ingredients until well combined.

In the blender, process the wet ingredients until the dates are thoroughly blended and the mixture is smooth.

Pour the wet ingredients into the bowl with the dry ingredients. Mix until thoroughly blended.

Set aside to thicken while preparing and heating your waffle iron as directed by the manufacturer.

Ladle the batter into the waffle iron and cook to desired doneness. It took about 1 ½ cycles on the longest setting on my waffle iron.

Keep finished waffles warm in a 200-degree oven while the rest of the batches cook.

Serve topped as desired. As pictured, topped with fresh blueberries, vegan butter, and maple syrup.