RICH UBE WAFFLES WITH COCONUT CASHEW CREAM

For the Waffles:
1 Cup almond flour

1/2 Cup tapioca flour 

1/2 Cup taro flour
1 Tsp Baking soda 

Pinch of salt
3 Tbs Maple Syrup
1/2 Tsp Vanilla
1/2 Cup Plain Yogurt 

3/4 Cup Mineral or Soda Water

For the Coconut Cashew Cream:
1/2 Cup Raw Cashews
1 1/2 Tbs Shredded Unsweetened Coconut

1/2 Tsp Vanilla
1/2 Tsp Maple Syrup
Pinch of sea salt

Suggested toppings:
Toasted coconut
Fresh chopped mango and/or pineapple 

Maple syrup

***Waffle Iron Required***
Prepare cashew cream by Soaking cashews in a cup of boiling water. Let sit for 30 minutes and drain. In a high speed blender or food processor add cashews along with remaining ingredients and blend until a smooth creamy consistency’s achieved (approximately 1 minute). Stop after 30 seconds and scrap sides to fully incorporate all ingredients. Set aside
For Waffles: Preheat waffle iron (set to medium heat if your iron allows). in a large mixing bowl whisk together the 3 flours and baking soda. Once well whisked fold in all additional ingredients (except mineral water). Once fully incorporated add mineral water and lightly fold in. Add 1/2 cup of batter to preheated waffle iron and lightly spread mix with the back of a spoon (batter will seem a bit thick). Close iron and allow to cook until steam diminishes (approximately 3 minutes). Serve topped with coconut cashew cream and fruit. Serves 4