These Caribbean-Inspired Waffles with Date-Cashew Cream combine tropical flavors with alkaline-friendly nourishment. Golden and fluffy, the waffles are naturally sweetened with plantains and spiced with cinnamon and vanilla, while the creamy Date-Cashew topping, with a hint of lime, adds indulgent richness.

Crafted with alkaline-focused ingredients like kamut flour, dates, and coconut milk, this dish supports digestion, energy balance, and reduced inflammation. The natural sweetness provides steady energy without blood sugar spikes, while cashews and coconut milk offer healthy fats for satiety and immune support. Perfect for a vibrant breakfast or brunch, these waffles nourish your body while delighting your taste buds.

Waffle Ingredients:

• 3 cups kamut flour
• 3 tsp baking powder (aluminum-free)
• 1 tsp sea salt
• 2 tsp cinnamon
• 3 tbsp flaxseed meal mixed with 6 tbsp water (flax egg)
• 1 mashed frozen plantain slice (thawed, about ⅓–½ cup)
• 2 ½ cups coconut milk or water
• 4 tbsp date paste
• 2 tsp vanilla powder or extract
• 4 tbsp refined coconut oil, melted (plus extra for greasing)

Date/Cashew Cream Ingredients:

• 2 cups rawcashews (soaked for 4 hours or boiled)
• 8 oz coconut milk
• 4–6 tbsp date paste (adjust to desired sweetness)
• 1 tsp vanilla powder or extract
• 2 tsp lime juice
• Pinch of sea salt

Instructions:

1. Make Date Paste:

Blend 1 cup of pitted dates with ½ cup warm water until smooth. Add more water if needed to reach a thick, paste-like consistency. Store extra in the fridge.

2. Prepare the Waffle Batter:

1. In a large mixing bowl, whisk together the kamut flour, baking powder, sea salt, and cinnamon.
2. In a separate bowl, combine the flax egg, mashed plantain, coconut milk, date paste, vanilla, and melted coconut oil. Mix well. (If you’re plantains are frozen either let them thaw or warm them slowly on the stove top with a small amount of coconut milk.)
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid over-mixing to keep the waffles fluffy.

3. Cook the Waffles:

1. Preheat your waffle iron and grease it lightly with either coconut oil or avocado oil.
2. Pour the batter into the waffle iron, ensuring an even spread. Cook according to the manufacturer’s instructions until golden brown.
3. Keep the cooked waffles warm by placing them on a baking sheet in a low-temperature oven (200°F/95°C) if needed.

4. Prepare the Date/Cashew Cream Filling:

1. Drain the soaked cashews and blend them in a high-speed blender with coconut milk, date paste, vanilla, lime juice, and sea salt.
2. Blend until smooth and creamy. Chill for 10–15 minutes for a firmer texture, or keep at room temperature for a softer consistency.

5. Assemble and Store:

1. Serve waffles warm with the Date/Cashew Cream filling, spread generously between layers or as a topping and top with your favorite fruits and dark grade A maple syrup.
2. For leftovers, store waffles in an airtight container in the fridge. Reheat in a toaster or oven to maintain crispiness. Store the filling in a sealed container in the fridge for up to 7 days.