My Heart Healthy Valentine Waffles are the perfect breakfast for your loved ones. I was going to make pink waffles, because last year I did pink pancakes, but they didn’t come out as pink as I wanted, so I decided to go bright pink with the vegan cashew cream topping instead.
Why are these Heart Healthy Valentine waffles so healthy you may ask? Well, first of all they are egg-free, dairy-free, and gluten-free, and on top of that they contain Omega 3 fatty acids – so all in all, pretty darn healthy, right?
I made them with my brand new KitchenAid Waffle Baker, which is the best waffle maker I have ever EVER tried. I’m so obsessed with it that we’ve had every kind of waffle I can dream up over the last few weeks. My family are officially waffled-out!
But, anyway, these Valentine waffles are crispy, satisfying, and have just the right amount of sweet. The key for the presentation is to have loads of organic berries to hand, so fingers crossed you can get hold of some. In a pinch you could use frozen organic berries, but make sure you drain them well on paper towel so they don’t bleed into the cream.
Cashew Cream is my vegan go-to for every dairy alternative I need. It’s so versatile because you can make thick creams, cheeses, and sauces – all from the humble cashew nut.
Ingredients: (Makes 2 large waffles).
- 1 3/4 cups of unsweetened soy or almond milk + 1 tsp apple cider vinegar (to make your “buttermilk”)
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1 3/4 cups gluten-free flour blend (I used Pamela’s)
- 1/2 cup rolled oats
- 1 1/2 tsp baking powder
- Pinch of sea salt
- 1 tbsp flax seed
- 2 tbsp date sugar
Topping:
- 1 cup cashew nuts, soaked overnight
- 1 cup water
- 1 tbsp date sugar
- Organic mixed berries
- 2 tsp soft roasted beet (I roasted a medium beet for one hour at 400 degrees the night before. When I was read to use, I simply scooped out the soft beet with a tsp.
Instructions:
- Combine milk and vinegar and set aside for a few minutes to curdle.
- Combine the wet ingredients in a measuring cup.
- Combine the dry ingredients in a large bowl.
- Add the wet ingredients to the dry and mix well.
- Heat the waffle iron. If you use the KitchenAid Waffle Maker, there is no need to grease or spray it.
- Cook your waffles until really crispy.
- Meanwhile drain the cashews and place in a blender with the remaining topping ingredients. Blend until you have a smooth, thick, velvety cream.
- Serve your waffles with a generous dollop of beet cream and tons of berries.
It’s not bad