Best waffles I have made to date. No joke. These little fellers are something else, you guys! I made these for my husband and for myself yesterday for a Sunday-fun-day brunch date at our house, and oh-boy, we were in for a total treat. I also made crisp uncured bacon and scrambled eggs to go along with our waffles, and it was a winning combination. So if (or should I say “when”) you make these waffles, please do make some bacon and eggs to go along with them, you will not regret this decision.
While eating these yesterday, my famous “this is so good!” comment kept coming out of my mouth every five seconds. I’ve come to terms with the fact that I can’t control it…when something is mind-blowing good, those four words come out automatically and there is little to nothing that I can do about it. But hey, I guess it’s a good thing, right? Good ol’ me just being honest and passionate about my current situation (and trust me, when something is gross or unpleasant or not-fun, I don’t hide it either – I am some sort of walking “truth bomb” lol.)
Going back to my Blueberry Cashew Waffles though…yes, make these! My recipe yields five waffles, so if you’re just a party of two (like we are), you’ll have plenty of leftovers for lunch and for snacking. And I must say, these do make a mean lunch item…had one yesterday after a chicken salad, and accompanied it with a hot cup of joe; I didn’t even heat it up or anything, just ate it cold like a piece of banana bread (added a few chocolate chunks on top for an extra burst of awesomeness, and BOOM, mind-blown once again.)
See? Lots of ways you can eat these waffles.
Be sure to tag me on your Instagram photos when you make these, as I would love, love, love to see your very own waffle creations!
- 1 cup raw cashews
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 3 eggs (including yolks)
- ½ cup unsweetened almond milk
- 3 tablespoons honey
- ½ teaspoon vanilla extract
- 4 tablespoons coconut oil, melted
- 1 cup fresh blueberries
- Coconut oil spray
- Convert your cashews into cashew flour in a food processor (pulse processor until a floury consistency is reached.)
- Mix dry ingredients together (cashew flour, coconut flour, baking soda and sea salt) in a mixing bowl and set aside.
- Add wet ingredients (eggs, almond milk, honey, vanilla extract and coconut oil) to a high-speed blender and blend for a few seconds until well combined.
- Add dry ingredients to high-speed blender, and blend for about a minute until both wet and dry ingredients have mixed well.
- Pour mixture into a mixing bowl and fold in blueberries.
- Plug in your waffle maker. Once it’s hot an ready to be used, spray some coconut oil spray and add your waffle mixture (the recipe yielded 5 square waffles for me, so be sure to divide your mixture accordingly.)
- Once your waffle maker beeps and you’re waffles are ready, remove them from the waffle maker and let them cool for about a minute or two.
- Top with your favorite ingredients and serve along with a generous portion of eggs and bacon. Enjoy!
- Waffle maker
- Food processor
- High-speed blender
- Mixing bowls
- Measuring cups
- Measuring spoons