Cashew Waffles

This was one of the first recipes that my mom made for me after she started eating the Equilibrium Diet. I still remember her saying, “these are so filling, you may want to resist the temptation to eat more than one at a time”—they really fill you up!

  • 2 cups soaked raw cashews (I often replace ½ cup of the cashews with almonds to add another protein)
  • 3 eggs
  • 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 blackstrap molasses, maple syrup or coconut whipped cream. Pair it with bacon and collard greens and you have a full and very filling meal!