I love waffles for breakfast. These waffles taste so decadent, but it’s simply a bowl of oatmeal in another form. Indulge yourself!

Blend together the following ingredients:
1 ¼ cup rolled oats or 1 cup oats and 1/4 cup cornmeal
4 tablespoons ground flax seeds
¼ cup sunflower and/or pumpkin seeds
2 tablespoons cornstarch or Ener-G Egg Replacer
2 cups water
1 tsp fennel seeds
Vegetable cooking oil for the waffle iron

Oatmeal flour can be used instead of grinding up the rolled oats. Other nuts or seeds can be used instead of the sunflower or pumpkin seeds. They can be added ground up or chopped, depending on your preference. I never do it the same way.

Let mixture sit for 5 – 10 minutes.  Heat the waffle iron.  Lightly oil the surface.  Spoon ¼ mixture into each waffle space. Let cook for about 10 minutes.  Top with RASPBERRY COULIS and TOFU CREAM.

Serves 4.