HOUSE AND HOME THE KITCHEN
Enjoy these delicious breakfast recipes
Cashew Nut Waffles
3/4 cup Water
2 Tbs Flour
3 Tbs Vegetable oil
1 Tbsp Apricot Juice
1 Tbsp Unsweetened apple juice concentrate
1/4 cup Cashew nut butter
1 cup Water
41/2 tsp Baking powder
1. Preheat waffle iron
2. In a large bowl, stir together 3/4 cup water, 3/4 cup plus 2 tablespoons flour, and 3 tablespoons oil. Add juice, cashew nut butter, 1 cup water, salt, and 2 cups of flour. Mix well. Stir in baking powder quickly, and then mix. Pour batter in preheated waffle iron and cook to desired doneness. Repeat with remaining batter.
Serve with chopped fresh fruits and berries.
Makes 8 waffles
Breakfast Crepe
1/4 cup silken tofu
1/2 cup soy milk
2/3 cup water
1/4 cup margarine, melted
1/4 teaspoon salt
1 Tbs sugar
1 tablespoon vegetable oil
1 cup all-purpose flour
In blender, blend tofu, soy milk and water at moderate speed. Continuing
to blend, add butter, vegetable oil, sugar and salt. Add flour very slowly
to mixture while still continuing to blend.
Warm a medium size skillet over medium-high heat. Coat pan with a small amount
of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan
to allow batter to spread out thinly.
Cook until edges are crispy and golden, then flip to cook other side until lightly browned. Repeat with remaining batter. Spoon small amount of filling on to each crepe. Sprinkle brown sugar over the crepes and serve.
Filling
In a separate skillet melt 1 Tbs of butter. Add 1 cup of applesauce and 2 Tbs of water. Cover and simmer over low heat.