Sprouted Corn Waffles

This recipe is a staple in our house because it creates golden, gluten-free waffles that are perfectly crispy on the outside and fluffy on the inside. They are simple to make and, if there are any leftovers, they freeze well making for a special treat on busy mornings—simply drop them in the toaster and breakfast is served.


3 ½ cups water
1 brick (14 oz), firm organic tofu
1 Tbsp apple juice concentrate or maple syrup
2 ½ cups One Degree Organics Sprouted Quick Oats
½ cup One Degree Organics Sprouted Corn Flour
¼ cup cashew nuts
1 tsp vanilla
½ tsp salt


Preheat non-stick waffle iron to highest setting.

In a large blender, blend all ingredients for 1 minute or until completely smooth.

Pour mixture onto hot waffle iron. (To ensure waffle bakes with two full sides, it’s important to cover the entire surface of the waffle iron with batter. Since there is no leavening in this batter, it will not naturally spread into the empty corners of the waffle iron—the trick is to cover the entire surface of the iron with batter, pouring as much batter onto the surface as it will hold without running over.)

Close the waffle iron and bake 10-12 minutes until brown and crisp.

Remove waffle and serve immediately, or place on a cooling rack.


*Should you decide to stack waffles on a plate, allow them to cool before stacking to prevent sogginess and compression. Toast in oven or toaster before serving, if needed.

*Waffles should be crisp, light, and golden brown. If your first waffle seems heavy, add water to the batter and blend briefly before pouring your next waffle. If waffles are so light and airy that they separate, blend your next batch adding a bit more oats.