Sweet Waffles Made With Almond Meal or Pulp
One of our most popular breakfast dishes at our GoVegan Deli here in Noosa is Sweet Waffles made with Almond Meal or Pulp.
As we make our own fresh almond milk every day, we tend to have LOTS of almond meal or pulp left over, so what do you do with it? 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 left over meal PLUS the almond milk recipe is also included so there’s no excuses.
- 2 cups of almonds soaked overnight or for at
least 8 hours - almonds will double in size and
- 4 cups of filtered or spring water
- Dates of vanilla essence to sweeten (optional)
- 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)
- Blend the soaked almonds and water in a vitamix or high speed blender
- Pour milk through a nut bag or fine gauze
- Milk can be stored in glass bottles in fridge for 2-3 days
- 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.
- Finely grind the cashews in a food processor
- Add almond pulp, coconut sugar, almond milk, psyllium, cinnamon, vanilla essence and salt
- Process into a smooth dough
- Hand mix in the cup of sultanas or currents (optional but recommended)
- Press into silicon mold to shape
- Dehydrate for 3 hours then gently upturn out of molds and dehydrate for another 5 hours until firm but not too dry.
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… another great free recipe that will help you try new healthier plant-based options as an alternative to the more common, unhealthier foods.
Scott 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 and Co-Founder of the Noosa based, GoVegan Deli. He 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 range of plant-protein healing products. A former television network journalist, 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 and his latest, ‘Raw Vegan Meals’ Scott lives in Noosa, QLD with his Scottish partner Clare Darwish.
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