A weekend favorite!
Loosely based on Whole Grain Waffles recipe in The Allergy Self-Help Cookbook, Over 350 Natural Food Recipes Free Of All Common Food Allergens, by Marjorie Hurt Jones

1 tsp flax and 1tsp salba mixed with 1tbsp boiling water (optional)
2 cups whole wheat flour*
1 cup oat flour*
1.5 tsp baking soda
1.5 tsp cream of tartar
1/2 tsp salt
3 cups vanilla-flavoured milk substitute* (if plain, add 1tsp vanilla)
3 tbsp oil
dash cinnamon
*Can also use other types of flour, need to vary quantity of milk-substitute accordingly:
3 cups rye, use 3.5 cups milksub
3 cups spelt, use 2 cups milksub
3 cups Kamut, use 3 cups milksub
4 cups barley, use 3 cups milksub

  • Pour boiling water over flax/salba and let sit (optional)
  • Mix dry stuff in a large bowl.
  • Combine milk and oil (and flax/salba mix) in a 4-cup measure.
  • Pour wet stuff into the dry stuff and mix just until combined.

    If batter thickens too much, stir in a little water.
    Pour onto preheated and misted waffle iron and cook at medium heat until steam stops.
    Re-oil and repeat.
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