Barley Oat Waffles
1 cup oats
1 cup almond or regular milk
1 egg
1 T melted coconut oil, or butter, or olive oil (or walnut oil would be good too)
1 T coconut (or other) sugar
1 t vanilla
¼ t salt
1 C barely (or other) flour
Mix the oats and almond milk together and cover and refrigerate over night.
When ready to cook the waffles combine the soaked oats with the egg, melted coconut oil, coconut sugar, vanilla, and salt and mix well.
Add the flour and stir to combine, if the batter is too thick thin with a touch of almond milk or water.
Heat a waffle iron according to the manufacturers instructions, lightly oil or butter the waffle iron and spoon half the batter onto the iron and cook until the waffle is golden brown.
Serve hot with butter and maple syrup, or with apricot compote and Greek yogurt…or all of it together…what the heck!
This makes two large waffles (my iron makes an 8-inch round waffle. I think a half a waffle per person is plenty since this is such a hearty waffle.
Apricot Compote
8-10 ripe apricots, washed, pitted, and cut into quarters
1 C sugar
2-inches of a vanilla bean
juice of one orange
zest of ½ a lemon
Place the apricots, sugar, and vanilla bean in a medium pot over a high heat.
Stir constantly until the sugar dissolves. Once the sugar has dissolved bring to a boil and simmer until the mixture has thickened and the apricots are very soft, about 5-8 minutes depending on how ripe your apricots are.
Remove from the heat and stir in the orange juice and lemon zest. Cool completely and store covered in an airtight container in the fridge. You can also freeze this for several months.
You can add a cinnamon stick, or star anise, or other flavorings to this compote. Makes about 3 cups.
