International House of Pancakes [IHOP]® Belgian Waffles
From:	International House of Pancakes [IHOP]® restaurants
Comments:	A Belgian waffle is a very thick, sweet waffle often eaten with fruit, ice cream, whipped cream and/or fruit sauce on the top. *Variations: use part buckwheat flour; use chickpeas and part chickpea flour; use sweet potato in place of beans. Serve along with fresh fruit or dried fruit puree, a combination of pumpkin seed butter and rice syrup. The leftovers freeze well and make excellent sandwiches.
Servings:	About 8 waffles

1 cup [250 mL] crabapple juice, or substitute 1 cup [250 mL] leftover vegetable broth 1 cup [250 mL] cooked beans or sweet potato* 1/2 cup [125 mL] glutinous rice flour 1/2 cup [125 mL] white rice flour 1/2 cup [125 mL] potato starch 2 tablespoons [30 mL] baking powder Dash of sea salt or small amount of regular salt Nuts such as pecans, to taste [optional]

Mix together all ingredients into a blender, including the nuts if desired. Heat waffle maker and pour batter on hot waffle maker [you can use an ice cream scoop as a measure]. The batter will overflow if there is too much, but the waffle will be too dry if you have too little. Do a test run to see how much you will need. Cook the first waffle about 5 minutes; the others should be checked after about 4 minutes.