Cashew Waffles With Mixed Berries And Whipped Cream
- Prep: 20 minutes
- Cook: 25 minutes
- Yield: ~6 Servings
- 6 eggs
- 1 can full-fat coconut milk
- 1/2 cup honey
- 1/2 cup melted coconut oil
- 1 Tbsp vanilla
- 3 cups cashews
- 1/2 cup coconut flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- melted coconut oil for greasing waffle maker, or spray
- 1 cup heavy whipping cream
- 2-3 Tbsp real maple syrup
- 1/2 tsp vanilla
- 2 cups frozen berry mix (raspberries, blueberries, blackberries)
- zest of lemon
- juice of lemon
- 2 Tbsp maple syrup
- Preheat the waffle maker.
- Place all ingredients in order in a high-speed blender and blend until nice and smooth. Allow the batter to rest for 5 minutes. Your batter should be neither overly thick nor liquidy and soupy. Rather, it should easily pour from the blender, much like a softened milkshake.
- Grease the waffle maker to ensure non-sticking. Pour about 3/4 cup to 1 cup into your maker (depending on your specific maker). Cook each waffle for 45 seconds to 1 minute, or if yours is like mine, until the light goes on.
- Serve traditionally with butter and real maple syrup, or whipped cream sweetened with real maple syrup and mixed berry syrup.
In an electric mixer pour in the cold heavy whipping cream with whisk attachment and whip on high speed (level 9-10). Whip until when removing the whisk the cream forms nice, soft peaks. Add the maple syrup and vanilla and whip about 20 seconds more.
Add all of the syrup ingredients into a small pot. Heat on medium and stir the mixture until the berries are no longer frozen. Lower heat to medium-low and allow it to simmer for 2-4 minutes. The mixture won’t be thick since there is no gelling agent. It is meant to be more liquidy.
Assemble the waffles with sweetened whipped cream and mixed berry syrup.
Printed in Real Food Health Magazine | May / June 2017
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