Recipe adapted from the amazing Danielle Walker at, Against All Grain. I highly encourage her cookbooks, Delectable Paleo Recipes, Meals Made Simple & Celebrations. While all ingredients are not REID approved, most can easily be adapted.
1 cup raw cashews
1/3 cup homemade almond milk (or any homemade non-dairy milk/we’ve also used water without any major issues)
3 tablespoons honey
3 tablespoons coconut oil, melted
¼ teaspoon sea salt
¾ teaspoons baking soda
3 tablespoons coconut flour (homemade preferred)
Preheat waffle iron. Combine eggs, cashews, homemade milk, honey and melted coconut oil into high powered blender. Blend until all is well combined and smooth. With blender off, add in remaining salt, baking soda and coconut flour. Grease waffle iron with coconut or avocado oil. Pour just enough batter into waffle iron to nearly fill bottom tray. Cook for about a minute or two, or until slightly brown and able to separate from waffle iron. Repeat with remaining batter.
Tip: We like to make big batches of these for an easy morning treat. Place parchment paper between waffles and store in airtight container in the freezer for up to a few months. Simply remove frozen waffles from freezer and toast in toaster oven or toaster for a quick and easy morning treat.