Vegan Carob Waffles

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The delicious vegan Carob Waffle  (NOT Pancake) I have been publishing (and sampling) so many carob recipes lately that it was inevitable that I would next come up with a delicious carob waffle recipe-- our household LOVES a great waffle! So, here it is! And it is soooo YUMMY!  I am not exaggerating!  INGREDIENTS: 2 cups of whole wheat flour 2/3 cup of raw carob flour 1 tablespoon baking powder 1/2 teaspoon baking soda (without aluminum) 1 very ripe mashed banana 2/3 cup granulated sugar 1 1/2 cup of non-dairy milk (I used soy) 1/2 cup of filtered water 2/3 cup of grape seed oil *all of the above ingredients (except baking soda/baking powder/water) were organic but use what you have access to. **I did not use salt or vanilla because our little dog likes carob treats that we like. You can add how much salt and/or vanilla you usually use-- I didn't notice any problem with deleting them. ***Grape seed oil is a polyunsaturated, mild flavored oil that goes well with sweet items. METHOD
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Vegetable Pot Pie Recipe (Egg-free, Dairy-free)

 
IN LARGE CASSEROLE PAN:

PLACE
 
*16 small cooked Onions (or 4 medium Onions)
*1 C. cooked Pinto Beans
*2C. Carrots, sliced and cooked
*1C. Other veggies, cut up (your choice)

POUR the following sauce over the above:

*3 T. Oil
*1 tsp. Salt
*1 tsp. Mrs. Dash Original
*1/2 tsp. Celery Powder
*5 T. Whole Wheat Flour

MIX WELL and stirring, gradually ADD:

*3 C. Soy, Rice OR Nut Milk

HEAT, stirring constantly, until smooth and thickened

NUT BUTTER CRUST:

*8 T. Nut Butter
*3 C. Flour
*4 tsp. Non-aluminum Baking Powder
*Pinch of Salt
*2 T. Parlsey
 
ADD:

1 C. Nut Milk to make a soft dough.
KNEAD lightly.
ROLL OUT to fit dish and a light covering for top.
BAKE at 350F-400F for approximately 20 minutes.

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