Full Belly Waffles

During the week, we usually just eat a quick breakfast before hustling everyone out the door. But on the weekends… well, that’s lazy morning time at the Gupta household. This generally means that the parents sleep in until nine before we all cook up a big breakfast/brunch together (which then, of course, must be eaten in pajamas).

In the past we’ve often done waffles or pancakes on Saturday, but as we continue to gravitate more whole foods, the Bisquick just wasn’t cutting it anymore. Our current favorite--which is surprisingly quick, easy, and better than Bisquick (sorry mom!), is a concoction of cashews, eggs, and applesauce, adapted from the incredibly awesome cookbook Against All Grain by Danielle Walker.

You do need a food processor to make these, but they come together quickly and are hearty enough to fill you up until the afternoon. They’re great straight off of the griddle, or served with your topping of choice--almond butter, chopped fruit, maple syrup, olive oil, etc. And they are packed with nutrients, and grain-free, dairy-free, and sugar-free… so you’re microbiome is going to like these as much as you and your family will. Give them a try for a lazy breakfast in pajamas some day! Double the recipe if you are making these your main brunch attraction.


Full Belly Waffles (serves 4)

1 cup raw cashews

3 eggs at room temperature

¼ cup unsweetened applesauce

½ tsp salt

3 TBSP coconut flour

¾ tsp baking soda

½ tsp vanilla

3 TBSP avocado oil or melted coconut oil

Pre-heat the waffle iron to medium heat. Add cashews to food processor and blend until you have a coarse flour (stop before you start to make cashew butter). Add eggs, applesauce, salt, coconut flour, baking soda, vanilla and blend. Add melted oil and process until you have a smooth batter. Add ¼ cup to waffle iron and cook until indicated. Enjoy while hot!