Adapted from Alicia Silverstone's recipe for Protein-Packed Waffles in her book Kind Mama, the base for these vegan and gluten-free waffles are beans, soaked overnight and pureed - no pre-cooking. At first I was skeptical - would they be too starchy, or cause too much, ahem, discomfort. Nope. They're amazing, hefty and satisfying with a very subtle bean flavor. I tweaked the recipe, reducing the oat quantity, adding more flax, plus a touch of honey and EVOO (the latter crucial to prevent sticking). These are now in constant rotation in our household - even the baby loves them (his first finger food!)

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