>> 1 cup ground oats
>> 1/8 cup arrowroot starch
>> 1/4 tsp baking soda
>> 1 tsp baking powder
>> 3/4 cup chokecherry yogurt*
>> 1/8 cup unsweetened apple sauce
>> 1 egg
In a bowl combine all the dry ingredients with a whisk. Create a depression in the center.
Blend all the wet ingredients in another bowl.
Slowly add all the wet mixture to the dry ingredients. Whisk until combined, smooth, and the batter becomes thick.
Preheat your waffle iron and brush on a little bit of coconut oil. Alternatively, spray with cooking spray.
Spoon the batter onto the waffle iron (about 1/4 cup) and cook the waffles for 3 to 4 minutes (Be sure to follow the manufacturer's instructions as some not all waffle irons cook the same).
Transfer to a wire rack to crisp before serving.
Serve with chokecherry jelly, chokecherry sauce, or any of your favorite waffle toppings.
Tips: These reheat well. Double the ingredients and make extras. Store in the fridge up to one week.
* Take 1 cup of fresh or frozen chokecherries, add to one cup water in a small saucepan. Bring to a boil, then simmer 30 minutes. Strain, store the juice in the fridge up to 2 weeks, and use when needed. Add 1/4 cup of this or chokecherry syrup into 1/2 cup of plain yogurt to create chokecherry yogurt.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: Common Chokecherry
Recipe Category: Main Dishes
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