~seizure FREE me~

~seizure FREE me~

Tuesday, January 13, 2015

Cashew nut waffles!

So we have a Christmas Tradition of waffles for breakfast. For the first couple years Atty had his type of grain free pancakes while we had waffles. Last year I stumbled upon a grain free waffle recipe! We loved it and made it again this year. I unfortunately don't know the source of this recipe or I would give credit for it. I just scribbled down the recipe, as I so often do, and now I've since forgotten where it came from. Regardless it must be shared because oh my goodness, yum! And it's really surprisingly easy!

Yield: 6 large belgain waffles
Because we have a large family and usually have a couple guest at Christmas I always triple the recipe, but I make one batch at a time.


3 eggs
1 cup raw cashews
1/3 cup almond milk (or any milk you prefer)
3 TBS honey or maple syrup
3 TBS coconut oil, melted
1/4 tsp sea salt
3/4 tsp baking soda
3 TBS coconut flour


Preheat your waffle iron.
Combine the eggs, cashews, milk, honey, and melted coconut oil in a blender. A high-speed blender isn't necessary, although it will make the process easier. Blend until very smooth and creamy. You may need to stop the blender and push the mixture down the sides a few times to get it all to blend really well.
Add the salt, baking soda, and coconut flour, then blend again for about a minute until the dry ingredients are incorporated into the wet.
If your iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle iron so it just covers the bottom portion of the iron. (I pour a scoop into each of the four squares as I have a large waffle iron.) Be careful not to over fill it as these do rise quite a bit and will spill over.
Cook the waffles for about a minute, more or less depending on the heat of your waffle iron. If they release easily with a fork when you open the lid, they are probably done.
Repeat until the batter has been used up. Enjoy!

We like to top them with homemade berry sauce. This year we used frozen blueberries and frozen raspberries that we pick in the summer time. I just add honey to taste and simmer until the juices are a bit thicker and bubbly. You can thicken with tapioca starch, or some other starch is you are using any in your diet. I thickened berry sauce with chia seeds, which is also delicious, but you have to be okay with a tiny bit of crunch. ;) Don't really notice it in a raspberry or strawberry sauce, but it's a little more noticeable in a blueberry sauce. I also make whipped coconut cream using canned organic coconut milk. You put it in the fridge for a couple days, then skim the solid stuff off the top and whip it up with a little sugar free vanilla and honey to taste. We paired this with sausage, but be careful of the ingredients in your sausage if you are on a restricted diet. :)

The whole family enjoys these, special diet or not. It will be the only waffles we make at Christmas time now, and I might even be talked into making non-Christmas waffles. ;)

1 comment:

Kat said...

That's awesome! They sounds super yummy and healthy too!