Carrot Waffles with Cashew Cream
Makes 10 small waffles
1 ½ cup Primrose’s Kitchen Carrot, Apple and Cinnamon Muesli
2 tsp baking powder
1/2 tsp baking soda
¼ tsp salt
1 cup coconut milk
¾ cup grated carrot
4 tbsp liquid coconut oil (simply heat eat up a little if it’s solid)
2 tbsp ground flax seeds + 4 tbsp warm water
½ cup raw cashews, soaked for 4-6 hours or overnight
¼ cup water
1 tbsp maple syrup
To serve (optional):
To make the cashew cream, drain and rinse the cashews.
Combine all the ingredients in a food processor or a high speed blender and process until smooth. Refrigerate until ready to use. The cream can be stored in an airtight container in the fridge for up to 5 days.
Start making the waffles by blending muesli in a food processor or a high speed blender until ground into a fine flour.
Combine ground flax seeds with warm water in a small bowl.
Let sit for about 10 minutes to gel.
Combine ground muesli with remaining dry ingredients in a large bowl.
Whisk wet ingredients together in a separate bowl.
Add wet ingredients to dry ingredients and mix until just combined.
Set aside for 10 minutes.
Preheat your waffle iron to the maximum heat and cook each waffle for 3 minutes or according to manufacturer’s instructions.
Serve with cashew cream, maple syrup and blueberries.
Recipe and photo by Karolina Wiercigroch