Cashew Date Waffles

Cashew Date Waffles
Cashew Date Waffles


  • 2 ½ cups cold water, divided
  • 2 cups rolled oats
  • ½ cup raw cashews
  • 2-4 Medjool dates, pitted (or 1 tablespoon agave nectar)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt


  • In a high-speed blender, blend 1 cup of water with the cashews until smooth.
  • Then, add the pitted dates, salt, and vanilla extract and blend until smooth.
  • Add the rolled oats and the remaining 1 ½ cup of water, and blend until smooth.
  • Let the mixture sit for 5 minutes before making the first waffle.
  • Lightly spray PAM or olive oil on the surface of a heated waffle iron and then pour in ⅙ of the mixture.
  • Bake until the waffle is golden to dark brown, approximately 5 minutes.
  • Note: due to the ingredients in the batter, each waffle may take a minute or two longer than usual to cook.
  • Repeat for all 6 waffles and enjoy with optional toppings.
  • Optional toppings: almond butter, fresh berries, sliced bananas, maple syrup

Ready in about 45 minutes
Makes 6 waffles

Source: Adventist Review, 4 January 2019


Dark Chocolate Brownies

Dark Chocolate Brownies

Dark chocolate brownies just got healthier with this rich and creamy version.


• ½ cup avocado (approximately 1 small avocado)

• ½ cup sugar

• 1 teaspoon vanilla flavoring

• 1 cup all-purpose flour

• ½ cup cocoa powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup water

• 1 cup chocolate chips (optional)


• Preheat oven to 350° F.

• In a large bowl, blend together avocado, sugar and vanilla until creamy and almost no avocado chunks are remaining.

• Add the rest of the ingredients to the bowl (except for the chocolate chips) and mix. Be careful not to overmix.

• Add the chocolate chips and pour into a greased or flour-dusted 11×7 inch pan.

• Bake for 15-17 minutes or until a knife comes out clean.

Ready in about 30 minutes

Source: Adventist Review, 16 March 2018

Peach Crisp

Peach Crisp
Peach Crisp

2 cups rolled oats

1 cup chopped nuts of choice

1 cup shredded unsweetened coconut

1 cup unsweetened soymilk

12 pitted dates

1 teaspoon vanilla extract or imitation vanilla

½ teaspoon cinnamon

½ teaspoon salt

10 medium peaches, peeled and sliced


Preheat oven to 350° F.

Place peaches in a casserole dish or baking pan.

Mix oats, nuts, and coconut flakes in a large mixing bowl.

Blend coconut milk, dates, vanilla, cinnamon, and salt in a blender until smooth.

Pour into oat mixture. Stir well.

Spread crumble topping over the peaches.

Bake until golden brown, usually 30-45 minutes.

Remember to enjoy just one portion!

Makes 12-16 servings

Source: Adventist Review, 17 February 2017