These nourishing grain free waffles are flavourful, crisp and filling. I always make a double batch with the intention of freezing half, but they never make it to the freezer, someone always gets to them first! They started out as a weekend recipe, but they are surprisingly quick, sometimes by special request I will even make them on a weekday morning.
This recipe has the added step of beating the egg whites, but this only takes a minute and gives some much needed lightness to a nut based waffle.
Makes 4-6 waffles
3/4 cup of cashews
3 eggs separated
1/4 cup milk (dairy or non-dairy)
1 tbsp maple syrup
4 tbsp melted butter (plus additional for the waffle maker)
3 tbsp coconut flour
1/2 tsp of salt
1/2 tsp baking soda
Get your waffle maker nice and hot!
In a blender, combine the cashews, egg yolks, milk, maple syrup and melted butter. Once the mixture is homogeneous add the coconut flour, baking soda and salt. Blend just to combine.
Beat your egg whites until stiff, then gently fold the egg whites into the batter.
Liberally grease the waffle maker with melted butter, careful, this will be hot!( a silicone brush is handy here, but I use a paper towel)
Cover the bottom of the waffle maker with batter. Depending on your waffle maker, mine uses 1/4 cup of batter per waffle.
Follow the instructions on your waffle maker. A good indication that the waffles are ready is that they stop steaming.
Eat with butter, fruit and maple syrup or try using the waffles in the place of sandwich bread!