Cashew Whole Wheat Waffles with Raspberry Rhubarb Compote

For this breakfast, I ground cashews and combined the cashew meal (dust, really) with the wholewheat flour to create an extremely well proportioned flour with both the richness of the cashews and the heartiness of the whole wheat flour. I loved how well this recipe came together and is a great option for a brunch that is a little bit on the heartier side.

 

For the Waffles:

3/4 Cup Whole Wheat Flour

1/2 Tsp Baking Soda

1/4 cup +1 Tbsp Sugar

1/2 Cup Milk

1 Tsp Lemon Juice

1 Lg Egg

Handful of Cashews

1 Tbsp Coconut Oil

1 Tsp Cinnamon

1 Tsp Nutmeg

1 Tsp Vanilla

 

For the Compote:

1/3 Cup Rhubarb

Juice of 1 Whole Lemon

1/2 Cup of Water

1/3 Cup of Superfine White Sugar

Zest of 1 Whole Lemon

 

Directions:

Simmer the water over medium heat and when it just begins to boil add the rhubarb, lemon juice, and lemon zest. Let reduce for a few minutes and then add the sugar

Once there is barely any water left, strain the mixture with a colander and work all of the syrup out of the fruit mixture by pressing down on the fruit

The fruit left in the colander will be the mixture you add the fresh raspberries to. Once combined, you have your finished compote product.

Directions for the waffle mixture:

 

Combine the dry ingredients into a large bowl and the whisk the wet ingredients together in a smaller bowl. Pulse the cashews until fine and add into the mixture. Carefully combine the two mixtures and fold into the waffle iron!

 

 

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