This recipe is from my mom when she first began the Equilibrium Diet. These are ketogenic and grain-free waffles. Paired with collard greens and bacon (turkey or not), it has become one of my favorite all-time breakfasts. When I eat two of these little waffles and collard greens, I am so full I can’t eat ANYTHING again until dinnertime (even if that’s 10 hours later)! They are loaded with protein and fat, just what the body needs!
- 2 cups soaked raw cashews
- 3 eggs (I use duck eggs but chicken will work)
- 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 butter, blackstrap molasses, maple syrup or coconut whipped cream.
The Spiritual Economist 