Paleo Cashew Waffles

The unfortunate thing about soaking cashews overnight is that I never remember to do it. It seems whenever I read a recipe that says, "soak cashews overnight" I am already wanting that recipe. Last night, I decided to beat the system. I got my cashews out for soaking before I even knew what I wanted. You can't beat me, plan-ahead recipes! 

Looking at the bloated cashews this morning, I realized I was too hungry to "waste time" looking for recipe. So I made it up. LUCKILY for me, it worked out. (Trust me, that doesn't always happen.) Then my wonderful friend Andrea volunteered to write down the recipe for me, because she knew I wouldn't remember to do it. Basically, you have her to thank for these wonderful protein-packed Paleo waffles. 

1.5 c cashews, soaked overnight*

1/4 c + 2 Tbsp melted coconut oil

1/2 c. unsweetened cashew milk, divided

2 eggs

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp salt

Preheat waffle iron.

Drain cashews, then place nuts in food processor and process until nearly smooth (there will be a few lumps). Add cashew milk, a bit at a time, processing after each addition, until cashew mix is smooth.

Transfer cashew mix to a large bowl. Add eggs, baking powder, cinnamon, and salt to cashew mix and stir with a spoon until just combined.

Spray waffle iron with olive oil (or coat with a thin layer of coconut oil). Add approximately 1/2 cup of batter to waffle iron per waffle, and cook until golden brown. Serve with maple syrup, berries, or fresh whipped cream.

Makes approximately 2 large Belgian waffles, or more, depending on the size of you waffle iron, just enough for breakfast for two. Enjoy!

*place cashews in a bowl, fill with water to cover nuts, and cover with a kitchen towel.