Straight Up Food by Cathy Fisher

4 cups unsweetened nondairy milk (plus more to thin batter as it sits)
2 ounces pitted dates (4 Medjool or 8 Deglet Noor), chopped
2 ounces raw, unsalted cashews (about 1/2 cup) or 4 TBL almond butter
2 tsp vanilla (optional)
3 cups old-fashioned rolled oats
1 cup cornmeal
4 tsp baking powder
1 tsp cinnamon

4 cup s unsweetened nondairy milk (plus more to thin batter as it sits) 2 ounces pitted dates (4 Medjool or 8 Deglet Noor), chopped 2 ounces raw, unsalted cashews (about 1/2 cup) or 4 TBL almond butter 2 tsp vanilla (optional) 3 cup s old-fashioned rolled oats 1 cup cornmeal 4 tsp baking powder 1 tsp cinnamon

1. Place the nondairy milk, dates, and cashews or almond butter into a small bowl, and set aside for at least 15 minutes (so the dates and nuts can soften).

2. Grind the rolled oats in flour with a blender. Transfer to a medium bowl, and whisk in the cornmeal, baking powder, and cinnamon. Plug in your waffle iron and set it to medium or medium-high. (I use a 6-inch, round waffle iron with this recipe.

3. Pour the soaked ingredients (milk, dates, and cashews or almond butter) into the blender, and blend until smooth.

4. Add this mixture to the bowl of dry ingredients and whisk until smooth. Allow the batter to rest for one minute. (Add a little milk, as needed, between cooking the waffles, as the batter will thicken.)

5. Pour 1/2 to 3/4 cup of batter into the center of a heated waffle iron for classic waffles or 3/4 to 1 cup for Belgian waffles; no oil is needed on the irons. Close the lid and cook until the indicator light shows that they have finished cooking (refer to your waffle iron's manual). All waffle irons will vary slightly, but generally classic waffles cook in 3 to 4 minutes and Belgian waffles in 4 to 5 minutes.