Cashew Waffles (gluten-free, dairy-free, sugar-free)

This recipe is from my mom when she first began the Equilibrium Diet. These are ketogenic and grain-free waffles. Paired with collard greens and bacon (turkey or not), it has become one of my favorite all-time breakfasts. When I eat two of these little waffles and collard greens, I am so full I can’t eat ANYTHING again until dinnertime (even if that’s 10 hours later)! They are loaded with protein and fat, just what the body needs!

cashewwaffles1

  • 2 cups soaked raw cashews
  • 3 eggs (I use duck eggs but chicken will work)
  • ½ cup almond milk or coconut milk
  • ¼ cup melted coconut oil
  • ¼ cup coconut flour
  • ½ tsp vanilla extract
  •  ¼ tsp sea salt
  • ¾ tsp baking soda
  • 3 tbsp xylitol, honey, stevia or agave

Place all ingredients in a Vitamix (or food processor) wet to dry. (Almond milk first, then eggs, melted oil, cashews, etc.) Blend until smooth. Place about ½ cup of waffle mix on hot waffle iron and gently push it down a bit with a spatula. (The mixture is going to be pretty thick so you want to help distribute it a bit over the iron, the ½ cup will not fill the entire iron but the finished waffle will be able to hold together.)

Serve with butter, blackstrap molasses, maple syrup or coconut whipped cream.

waffles2.jpg

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