|4 h||10 min||5|
|3/4 cup||Cashew nuts, raw|
|1/2 cup||Water, filtered|
|3 large egg||Egg|
|3 tbsp||Coconut flour|
|3 tbsp||Coconut oil|
|1/8 tsp||Stevia sweetener, liquid (to taste)|
|1 tsp||Vanilla extract, pure|
|1/2 tsp||Baking powder|
|1 pinch||Sea salt|
Drain and rinse the soaked cashews; then add them to a high-powered blender.
Add the remaining ingredients, in the order listed, to the blender. On a BlendTec, press the Sauce, Dips, & Batters button. On any other blender, start by blending on low speed, then increase the speed to medium-high, then back down to low. Blend until completely smooth.
Pour into your waffle maker, and cook according to the manufacturer’s instructions.
Serve immediately topped with butter and leftover berry sauce (day 6 breakfast). Store in a plastic zipper bag in the fridge or freezer. Reheat in a toaster or toaster oven — or on a cookie sheet in the oven.