Recipe – Whole Grain Belgian Waffle

2 cups old fashioned oats, ground

2 Tbsp. coconut palm sugar*

2/3 cup millet, ground

¼ tsp. sea salt

2/3 cup golden flaxseed,

ground ¼ cup coconut oil*

2/3 cup raw sunflower seeds,

ground 1 tsp. vanilla

2 cups warm water plus 6 cups at room temperature

*Suggested only; use what you prefer.

In a large bowl, combine warm water, vanilla, salt, coconut palm sugar and coconut oil and stir. Add in oats, millet, flaxseed, sunflower seeds and 4 cups water. Mix until well blended. If the batter is thick, add more water (up to 2 cups) to thin it out. Batter consistency should not be too thick or too thin. Let stand for 5 minutes. Pour 1 ¼ cups batter into a preheated waffle maker brushed with coconut oil and cook for 4 or 5 minutes. Waffle is done when very little steam comes out of the waffle maker. Waffles may be frozen. To reheat frozen waffles, steam for 3 minutes or toast in toaster or warm in 400 degree oven for 5 minutes.