Crispy Waffles
On slow sunny mornings, these stunning waffles are always a favorite of the family. Sweet, but made without sugar and topped with slowly melting vegan butter… they are eaten anything but slowly! We often eat them with a side of fresh fruit and coffee.
I always use a electric, non stick, waffle iron. I spray it with olive oil and use the highest heat. This gives it the crispy texture that my husband raves about.
While we are on the this journey to reduce out waste in out home, I often use the leftover "pulp" from making almond and cashew mylk to make other items around the home. For this recipe I am using both! To make your own all you need to do it crumble the leftover nut "pulp" on a plan ( once all the liquid is pressed out) and place this in and oven or dehydrator at 200 degrees until very dry. I just leave it for about 4-5 hours.
Enjoy ~
Crispy Waffles
1/2 Cup dried almond pulp (or almond meal)
1/2 Cup dried cashew pulp
1/4 Cup tapioca flour
2 Tbl coconut four
2 flax eggs
1 Cup nut milk
1 Tbl maple syrup
2 Tbl soft coconut oil
Mix all ingredients together until a semi-thick consistancy forms. Add to waffle waffle iron 1/4 Cup at a time. Cook until nice and crispy. Enjoy!