The polenta in these waffles really adds a lovely flavor and texture. With the berry sauce it was like a little pieces of heaven.

Yield: 8

Ingredients:

• 1 & 3/4 cup all-purpose flour
• 1/4 cup polenta
• 1/4 teaspoon salt
• 2 &1/2 teaspoons baking powder
• 1 tablespoon sugar
• 3 egg replacements
• 1 & 1/2 cup soy milk
• 4 tablespoon soy margarine, melted
• 2 cup berries (any kind)
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1 teaspoon corn starch
• nonstick spray

Directions:

To make the waffle batter:

1. Combine the dry ingredients in a medium-sized bowl.
2. Mix the egg replacements into a second medium-sized bowl and beat until frothy.
3. Drizzle in the soy milk.
4. Add the liquid mixture to the dry ingredients, along with the melted soy margarine.
5. Mix with decisive strokes from the bottom of the bowl, until all the dry ingredients have been moistened.

To make the berry sauce:

1. Place the mixed berries in a saucepan.
2. Add the water, sugar, cornstarch and cinnamon.
3. Stir well to dissolve the cornstarch.
4. Place on a low heat to simmer until the berries soften and the sauce thickens.

To make the waffles:

1. Lightly spray the hot waffle iron on both the top and bottom surfaces with nonstick spray.
2. Add just enough batter to cover the cooking surface-approximately 1/2 cup for a standard waffle (1 cup for a Belgian waffle).
3. Cook for 2 to 3 minutes, depending on your waffle iron. Don’t over-bake - you want it crisp and brown but not too dark.
4. It’s okay to peek.
5. Place the berry sauce on the waffles and enjoy.

Notes:

adapted from http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=199075

Attached Files:

• MacGourmet recipe file

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