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
*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
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.