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Vegan Waffles Made With Almond Meal or Pulp

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sweet waffles with coconut cream and fruit coulis

Vegan Waffles Made With Almond Meal or Pulp

One of our most popular breakfast dishes Vegan Waffles made with Almond Meal or Pulp.  Vegan waffles with cashew cream and fresh fruit.

As we make our own fresh almond milk every day, we tend to have loads of almond meal or pulp left over, so what do you do with it?  First of all… it does FREEZE very well so don’t throw it away.  You can make waffles and waffle base fruit baskets of course!

More people are making their own Almond Milk and it’s so easy to do and a lot less expensive than store bought almond milk.  It also removes the need for preservatives that cause lots of digestive problems for many people.

Here’s our recipe for a simple way to use up the leftover meal PLUS the almond milk recipe is also included so there’s no excuses.

Vegan Waffles with Cashew Cream

Vegan Waffles Made With Almond Meal
 
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Delicious and easy vegan recipe that everyone will love. Great at Christmas time when you can add even more spices to give that Christmassy taste and smell and great to eat throughout the rest of the year. This is one of our best sellers and we're always being asked for the recipe. Are you ready?
Author:
Recipe type: Dessert
Cuisine: Vegan Desserts
Serves: 32
Ingredients
Almond Milk Recipesweet waffles made with almond meal or pulp
  • 2 cups of almonds soaked overnight or for at
    least 8 hours - almonds will double in size and
    become 'activated'
  • 4 cups of filtered or spring water
  • Dates of vanilla essence to sweeten (optional)
Waffle Recipe
  • 4 cups raw cashews
  • 4 cups damp (not wet) almond pulp
  • 1.5 cups/160g coconut sugar
  • 1 cup almond milk
  • 6 Tbs psyllium
  • 3 Tsp cinnamon
  • 1 tsp vanilla essence
  • ½ tsp salt
  • 1 cup sultanas or currants (optional)
Instructions
Almond Milk Recipe
  1. Blend the soaked almonds and water in a vitamix or high speed blender
  2. Pour milk through a nut bag or fine gauze
  3. Milk can be stored in glass bottles in fridge for 2-3 days
  4. Remaining pulp can be stored in the freezer until required (remove from freezer and allow to defrost for 30 mins before using in the waffle recipe.
Waffle Recipe
  1. Finely grind the cashews in a food processor
  2. Add almond pulp, coconut sugar, almond milk, psyllium, cinnamon, vanilla essence and salt
  3. Process into a smooth dough
  4. Hand mix in the cup of sultanas or currents (optional but recommended)
  5. Press into silicon mold to shape
  6. Dehydrate for 3 hours then gently upturn out of molds and dehydrate for another 5 hours until firm but not too dry.
Notes
TIP: Silicon molds are safe, cheap and easy to use. Perfect for use in dehydrator or freezer. You can buy them online for pennies from several sources including Aliexpress.com

One of our customers ordered 14 of our sweet waffles which she intended to use for breakfast on Christmas morning instead of greasy, fat-filled croissants.  This was because one of her guests is coeliac and she wanted everyone to feel included rather than excluded – nice gesture!

So there you have it… vegan waffles with cashew cream.  Another great free recipe that will help you try new healthier plant-based options as an alternative to the more common, unhealthier foods.  For more plant based recipes like this, check out our recipe books “Let’s Eat Raw” and “Raw Vegan Meals”

Enjoy!

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Chocolate Carrot Mud Cake

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Cacao Chocolate Carrot Cake from Scott Mathias Raw

Chocolate Carrot Mud Cake combines two popular favourites with many people … CHOCOLATE and CARROT!!

Here’s a delicious new recipe that I’ve prepared for our growing list of Online Class members.  I’m hoping this will tempt you to JOIN OUR CLUB as I have a tremendous list of new clean, green, vegan recipes as well as old favourites from my first book “Let’s Eat Raw“.  All recipes are gluten-free, dairy-free and free from processed foods and white sugars.  ENJOY!

Chocolate Carrot Mud Cake
 
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A quick and easy Mud Cake that everyone will enjoy, combining Chocolate Cacao and Carrots!! GLUTEN FREE and DAIRY FREE which leads to worry free indulgence.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 4-6
Ingredients
BASE
  • 2 cups of Pecans
  • 2 Medium Carrots (grated)
  • 6 Medjool Dates (stones removed)
  • ¼ cup raisins
  • ⅓ cup Coconut Palm Nectar
  • ⅓ cup Raw Cacao
  • ⅓ Cup Carob Powder
  • 200 gm Desiccated Coconut
  • 2 Tbsp Flaxmeal
  • 1 Tsp Vanilla Essence
ICING
  • 2 Avocados
  • 2 Tbs Coconut Oil
  • ½ cup Coconut Palm Nectar
  • ½ cup Cacao Powder
  • ½ Tsp Vanilla Essence
Instructions
BASE
  1. Place nuts and carrot into food processor and blend thoroughly.
  2. Add remaining ingredients and blend again until firm, dough-like consistency
  3. Place mixture into a round food form or small cake tin
  4. Set aside in freezer for 20-30 mins to firm up
ICING
  1. Using a food processor, blend all ingredients until smooth
  2. Taste as you go and add more sweetener if required
  3. Remove cake from the food form or cake tin and, using a flat knife, spread the chocolate icing over the top and sides.
Notes
You can give this a smooth or a rough finish. Get creative. Garnish with edible flowers or fresh fruit or just serve as it is.

Let's Eat Raw - Scott MathiasScott Mathias is a Certified Holistic Health Coach (CHHC) and a member of the American Association of Drugless Practitioners (AADP). Scott is a Digestive Health and Raw Food Educator who takes an integrative approach to solutions, based on functional aspects of the body and his own ‘self healing’ experience which led him to create his own iLifeFoods range of plant-protein healing products. A former television network presenter both in Australia and New Zealand, Scott is the author of ‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the acclaimed, ‘Lets Eat RAW’ Vegan recipe book. Scott lives in Noosa, QLD with his partner Clare Darwish.

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Your First Let’s Eat Raw Midweek Challenge!

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Dairy-Free, Gluten-Free, Chocolate Mousse

Here it is, a new EASY recipe that doesn’t involve COOKING.  Yay!

Today is Wednesday … you have time to plan ahead and obtain your ingredients before the weekend.  So, decide now.  Friday, Saturday or Sunday?  Great!

Very Easy, Very Yummy

This VERY EASY recipe kicks off this series of ‘challenges’ and it’s one that I KNOW everyone will love!  Who doesn’t love CHOCOLATE MOUSSE?  This “Let’s Eat Raw” challenge recipe is as I said last week, a GREAT way to get kids to eat more vegetables because even though it’s a chocolate mousse, NONE of the ingredients contain harmful sugars and the ‘mousse’ texture is achieved by using AVOCADOS …. yes, you heard right AVOCADO CHOCOLATE MOUSSE!  The taste is seriously DELICIOUS.  Let’s get going!

 

Let's Eat Raw Midweek Challenge - Chocolate Mousse
 
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Quick and easy to make VEGAN Chocolate Mousse. DIARY-FREE, GLUTEN-FREE
Author:
Recipe type: Dessert
Cuisine: Raw Vegan
Serves: 2
Ingredients
  • 1 Ripe Avocado
  • 1 Ripe Banana
  • 3 Desert Spoons of Maple Syrup or Agave (reserve some to adjust flavour before serving)
  • 3 Desert Spoons of Cacao Powder
  • A dash of pure Vanilla essence
  • A pinch of Salt
  • Cacao Nibs for topping
Instructions
  1. Place all the ingredients into a small 2-Cup type blender or regular blender and blitz until creamy and smooth.
  2. Hold back on some of the Maple or Agave to finish off based on your sweet preference.
  3. Spoon in separate serving glass and top with Cacao Nib (Increase quantities to suit).

 

So the challenge has been issued!

Now you know WHAT to make and HOW to make it!  It’s YOUR TURN.  As Scott Mathias Raw is all about spreading the word on healthy, delicious food, (and the incredible benefits you get by eating raw – even for one meal a week) I would LOVE it if you would send me a picture of your dessert – and most importantly – let me know how the kids or your friends reacted.  Here’s what to do:

  1. Just post to your Instagram, Pinterest, LinkedIn, Facebook, Twitter or other social media account and hashtag #scottmathiasraw (this is so I get to hear about it 🙂 ).
  2. Add your comment telling me what you liked or DIDN’T like about the recipe and the reactions you received from others.  I LOVE feedback!
  3. Or you can email pics and comments to recipechallenge@scottmathiasraw.com
  4. Post your comments in the COMMENT boxes below – add a link to your images if you can!
  5. The ‘WINNER’ will be announced NEXT WEDNESDAY!

The brilliant thing is, if you (and others in your circles) love the recipe, we’re all winners!  However, I will choose the BEST story and picture and post on next Wednesday’s blog along with the next recipe for you to try.  The WINNER will receive ALL 30 VIDEO RECIPES from my RAW Food Revolution series (value $39).

I really hope you’ll join the challenge – it’s a few ingedients and 5 mins – and a lot of deliciousness and fun!

And remember…. RAW FOOD is about LIBERATION, not LIMITATION!

PS… if you’re not the competitive type but want to show some love, then simply leave a short comment and ‘rate the recipe’ by clicking the stars below the comments box – THANK YOU 🙂

Scott Mathias & Clare DarwishScott Mathias (Certified Holistic Health Coach. American Association of Drugless Practitioners) CHHC. AADP is a Digestive Health and Raw Food Educator.  He takes an integrative approach to solutions, based on functional aspects of the body and his own ‘selfhealing’ experience which led him to create his own iLifefoods range of plant-protein healing products.  He is also a former television network presenter both in Australia and New Zealand.  He is the Author of ‘Understanding The Divine Gut – How To Eat Your Way To Ultimate Digestive Health’ and the soon-to-be published ‘Lets Eat RAW’ Vegan recipe book.  He lives in Noosa, QLD with his partner Clare Darwish and his 14yr old Malteze/Shitzu dog ‘Toasti’

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Chocolate Truffles – Raw Vegan Recipe

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chocolate truffles - raw vegan recipe
Chocolate Truffles
 
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Chocolate Truffles are very popular at any time, but especially so at Christmas. Here's a raw vegan version for you to try. Dairy-free, Gluten-free.
Author:
Recipe type: Dessert
Serves: 10
Ingredients
Truffles
  • 1.5 cups Macadamia Nut Fines (finely ground macadamia nuts)
  • ½ cup Raw Cacao Butter
  • ¼ cup Coconut Oil
  • ¼ cup Agave
  • 1 Vanilla Bean (scraped)
  • Pinch of Salt
Chocolate Sauce
  • 1 cup raw Cacao Powder
  • 1 cup raw cacao butter
  • ¼ cup melted coconut oil
  • 1 Tbs Vanilla
  • ¼ - ½ cup agave syrup
  • pinch of salt
Instructions
Truffles
  1. Blend agave, oil, cacao butter, salt and vanilla together
  2. Mix with fines
  3. Pop mixture in fridge to firm up so it comes mouldable
  4. Roll into desired shapes
Chocolate Sauce
  1. Stir or whisk all ingredients together to create a smooth chocolate sauce
  2. Dip truffles in chocolate and place in fridge to set
  3. Remove from fridge and dust lightly with Cacao Powder
  4. TIP: Keep tasting and adjusting sweetness as desired
 Chocolate Truffles – Raw Vegan Recipe – Please feel free to leave your comments below and rate this recipe below
Raw Food Chef, Digestive Health Specialist, Scott Mathias, scottmathiasraw, iLifefoods, gluten-free desserts, dairy-free desserts, gluten-free, dairy-free
Scott Mathias CHHC.AADP

I‘m a Digestive Health Specialist, RAW Food Chef and Author living in beautiful Noosa, Australia and teaching globally. As I approach 60, my journey to excellent health began when I sought and found natural means to heal myself of a chronic digestive disorder. I founded iLifeFoods.com, a 100% pure Australian Digestive Health and Plant Protein Company, and then proceeded to further change my lifestyle to support my ongoing excellent health by learning to prepare and serve the most amazing RAW food. I am also the Author of ‘Understanding The Divine Gut’ and the upcoming ‘ Let’s Eat RAW ‘ recipe book. Do join me in knowing more. I am here to help you find your personal freedom. – See more at: https://scottmathiasraw.com/mango-chocolate-brulee-raw-vegan-recipe/#sthash.5SndPmzf.dpuf

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Caramel Slice aka Millionaire Shortbread – RAW Vegan Recipe

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Caramel Slice aka Millionaire Shortbread - RAW Vegan Recipe
In response to a recent share on my SMR Facebook page, I’ve decided to post this very popular Caramel Slice aka Millionaire Shortbread – RAW Vegan Recipe

Quick and easy to make!

Credit must go to the inimitable Lucy Walter and her team at the Raw Food Institute of Australia who inspired my partner Clare to have a go and with a couple of tweaks to the basic recipe, I’d like to present this delicious RAW Caramel Slice (or Millionaire’s Shortbread as it’s commonly known in Clare’s native Scotland)…  enjoy!

RAW Caramel Slice aka Millionaire's Shortbread
 
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A delicious, quick and easy to make dessert that will WOW your tastebuds and have your friends and family calling out for more! GLUTEN-FREE, DAIRY-FREE!!
Author:
Recipe type: Dessert
Cuisine: RAW Vegan Dessert
Serves: 15
Ingredients
Base
  • ½ cup Medjool dates
  • 1 ½ cups almonds
  • 1 tsp vanilla essence
Caramel
  • ½ cup tahini
  • ½ cup maple syrup or agave
  • ¼ cup coconut oil
  • 1 tsp vanilla essence
  • Large pinch Himalayan salt
Chocolate topping
  • 4 tbsp raw cacao
  • 1 tsp carob powder
  • 4 tbsp coconut sugar or agave syrup
  • ½ cup coconut oil
  • Dash of Coconut Cream
Instructions
  1. Grind dates and almonds in a Food Processor.
  2. Add vanilla until sticky and then press into rectangular dish greased in coconut oil.
  3. Blend caramel ingredients together and pour over biscuit base and set in
  4. the freezer for 20 minutes.
  5. While slice is setting, melt coconut oil for chocolate crunch topping and then add all other ingredients and stir well.
  6. Let cool for 5 minutes and then pour topping over slice and place back in freezer to set again.
  7. Cut into small squares to serve. Makes 15
  8. TIP: Line the dish with Glad Wrap/Cling Film instead of coconut oil for easy removal.

 

CLICK HERE for more info on the RAW Food Masterclasses which are held every other Saturday at my home here in Doonan on the Sunshine Coast of beautiful Queensland, Australia.

Scott Mathias - 'Understanding The Divine Gut'

I‘m a Digestive Health Specialist and Author living in beautiful Noosa, Australia and teaching globally.  As I approach 60, my journey to excellent health began when I sought and found natural means to heal myself of a chronic digestive disorder.   I founded iLifeFoods.com, a 100% pure Australian Digestive Health and Hemp Protein Company, and then proceeded to further change my lifestyle to support my ongoing excellent health by learning to prepare and serve the most amazing RAW food. I am also the Author of ‘Understanding The Divine Gut’.  Do join me in knowing more. I am here to help you find your personal freedom. 

 

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