Almond Anzac Waffles with Maple Cashew Caramel Cream

Waffles

¾ cup xylitol

1 cup shredded coconut

1 cup rolled oats or quinoa flakes

1/2 cup pulsed almonds - chopped into chunks

¼ cup coconut oil

¼ cup rice syrup

1/4 cup aqafaba or 2 Orgran no eggs

1/2 tsp almond essence

approx. 3 tbs water

Maple Cashew Caramel Cream

3/4 cup raw cashews

1/2 cup pitted dates

100ml almond or coconut milk

3 tbs maple syrup

Preheat waffle maker
If you are using the no eggs, then make them up now.
Add dry ingredients to a large mixing bowl and stir to combine
Melt the coconut oil and syrup in a small fry pan
Add the melted mixture along with the no egg to the dry mix and stir through to create a thick doughy mixture, if it’s too dry then add the water 1-2 tbs at a time until your get the desired texture.
Cook the waffle mixture in your waffle maker as per manufacturers instructions.

Maple Cashew Caramel Cream

Add all ingredients to a high speed blender and blend until super smooth and creamy.
Pour cream into a small jug and put aside for serving.

NOTE:

Other sweeteners would work in these waffles as well. As long as the amount equals what listed in there recipes. Eg: Erythritol, stevia, monk fruit blends, coconut sugar or normal sugar if you wish.