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Aquafaba waffles with cashew cream

15th August 2016 by bos.kitchen Leave a Comment

peaches and cashew cream aquafaba wafflesAquafaba experiments have led me to these waffles. There’s a fair few aquafaba pancake recipes around online but I haven’t quite mastered them yet. I tried to switch up my trusty waffle recipe with aquafaba instead. Just save the liquid from a drained can of chickpeas (or kidney beans). You don’t even need to whip it, yet it still makes for the crispiest, lightest vegan waffles I have ever tried. I made a cashew cream to accompany the waffles, as I had a serious craving for peaches and cream! Oh and blueberries. Maybe a little maple syrup crept in there too…

The recipe below will make an extra big pot of cashew cream which you can keep in the fridge and add to overnight oats, pancakes, cookies, toast etc.

Cashew cream

  • 1 1/2 cup soaked, drained cashews, (soak overnight)
  • 1/4 cup maple syrup
  • Juice of lemon
  • 1/2 tsp salt
  • 1/4 – 1/2 cup of water
  • 1 vanilla pod, deseeded
  1. Add all ingredients to a blender and process on high until smooth. Add a little more water if you need to, blending for a good 5-7 minutes until you have a smooth, glossy cashew cream. Store in the fridge for up to four days.

Waffles

 

  • 1 cup all purpose flour
  • 1 tbsp coconut sugar
  • 2 tbsp baking powder
  • 1 cup plant based milk
  • 3 tbsp aquafaba
  • 2 tbsp vegetable oil
  1. Mix flour, sugar and baking powder in bowl.
  2. Add milk, aquafaba and oil and whisk until smooth and runny.
  3. Brush your waffle iron with a little oil. Fill iron with batter and cook until crisp.
  4. Top with fresh fruit, maple syrup and cashew cream.

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Filed Under: Breakfast Tagged With: aquafaba, cashew, cashew cream, cream, peaches, waffles

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry muffin oats 🧁🫐🍋✨ Oats are mix Blueberry muffin oats 🧁🫐🍋✨ Oats are mixed with fresh lemon, poppyseeds and vanilla and layered with a juicy blueberry chia jam. Topped with a few dollops of dairy free whipped cream or yoghurt, it’s *almost* as good as a real muffin for breakfast. High protein, nutritious, easy to prepare and packed with flavour! Perfect for prepping ahead for the week. Happy Monday! xoxoxo

Blueberry muffin oats (makes 2 small jars)

- 1 cup oats
- 1 cup water
- 1 tbsp poppy seeds 
- 1 tsp vanilla extract 
- 1/2 lemon, juice and zest

Blueberry Jam

- 1 cup blueberries	
- 1 tbsp chia seeds	
- 2 tbsp syrup 

Topping 

- Fresh blueberries 
- 3 tbsp dairy free whipped cream or yoghurt
- 1 tsp lemon zest 
- 1/4 tsp poppy seeds 

Mix oats, water, poppy seeds, vanilla, lemon juice and zest together in a bowl and set aside to thicken for at least an hour or overnight. Prepare the chia jam by adding blueberries, chia seeds and syrup to a small pan over a medium heat until bubbling. Stir well for a few minutes until thickened. Allow to cool then layer up a jar with oats and jam. Top with poppy seeds, lemon zest, dairy free whipped cream and more fresh blueberries. 

#overnightoats #blueberrymuffin #oatmeal #breakfastideas #breakfast #mondaymotivation #mealprep #highprotein #dairyfreebreakfast #fitfood #oats #blueberrylemon #veganbreakfast #healthybreakfast #veganrecipe #veganrecipes #plantbased #plantbasedbreakfast #chiaseeds
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