In The Kitchen getting prepared for the 7th annual Thanksgiving Day Bootcamp & Breakfast. Let me say that I'm thankful to be in the kitchen creating something delicious for sweat nation. I'm honored to have the privilege to make something nutritious for you.
Who would want have an ordinary waffle when you can have a Belgian waffle? Thick and hearty, these waffles are nutritious and satisfying without weighing you down. In Belgium they don’t refer to these as Belgian waffles. There are so many variations of waffles there that it’s hard to pin down any one as the national icon. What we think of as a Belgian waffle probably got its start from a Brussels waffle, and the recipe was simplified and popularized as a Belgian waffle.
If I were to make Belgian waffles according to most of recipes out there, you’d be using tons of all-purpose flour, milk, and sugar. This just doesn’t fly with those of us that optimize our health, so it’s a matter of coming up with delicious whole foods that make the finished product taste just as good as, much more nutritious and a lot of times better, than the standard recipes.
The neat part about these waffles is how they come together. There’s coconut flour instead of all-purpose flour. Coconut flour gives it that light and crispy texture that Belgian waffles are known for. But in order to give them the heft that they’re also known for there’s raw cashews that have been blended up right into the batter. Not only do cashews improve the taste and texture, they’re full of quality fat, protein, and fiber that supercharge these waffles and turn them into a superfood.
These are great for feeding a crowd, you just make enough batter for everyone to have one and then get the waffle factory going. Before long everyone has a nice fluffy waffle and is on the way to enhancing their day with a nutritional choice that doesnt compromise on taste and gives you that I love waffles feeling.
Prep Time - 15 min Cook Time - 10 min Total Time - 25 min
Here's What You Need
1/3 cup coconut milk
1 cup raw cashews
3 tablespoons melted coconut oil, plus extra for brushing
1 tablespoon maple syrup
3 tablespoons coconut flour
1 teaspoon baking powder
pinch of salt
Preheat your waffle maker.
Using a high-speed blender mix the cashews, eggs, milk, coconut oil and maple syrup. Blend until creamy and smooth, stopping to scrape sides with a spatula if needed. Add the coconut flour, baking powder and salt and blend until all the ingredients are combined. Batter should be really thick but still pourable, if necessary adjust the consistency by adding coconut milk or coconut flour one tablespoon at the time.
Spread a little coconut oil on both sides of waffle maker and pour just enough batter to fill the bottom part, do not overfill. Cook for 3 minute or until golden brown (cooking time depends on the heat of your waffle maker).