A Passionate, Creative, and Curious Kitchen
Chief Culinary Experimenter Moeko Munaretto
instagram: @mmmoky | moekomunaretto.com
Yields 6 waffles and 1/2 cup of cream
1 heaping cup sweet potato puree
½ cup almond milk
2 tbsp coconut oil
1 tbsp rice malt syrup
1 cup kamut flour
½ cup whole wheat flour
2 tsp vanilla baking powder
½ cup cashews
Preheat the waffle iron. Sift flours and baking powder in a bowl. In another bowl, add sweet potato puree, almond milk, coconut oil, and rice malt syrup and whisk thoroughly. Add the dry ingredients to the wet and mix until combined. Pour 2-3 heaping tablespoons of batter on the hot waffle iron, close it, and cook for roughly 2 minutes or until crispy.
For the cashew cream, simply blend the ingredients in a powerful blender–I used a NutriBullet! and mix until a creamy mixture forms. Serve the waffles hot with raspberries, a drizzle of rice malt syrup, and some cashew cream.
Q: What are your favorite smoothie ingredients?
A: I’m all for creamy and rich smoothies, and the key is a base of frozen ripe bananas and a good plant milk, preferably homemade. My favorite combination is frozen bananas, pears, berries, maqui/acai berry powder, chia seeds, and hazelnut coconut milk.
Q: Your last food discovery?
A: I recently tried the most comforting golden milk ever at a cozy café in the centre of Paris and fell in love. A warming mix of plant milk and spices for a boost of anti-inflammatory goodness, thanks to the benefits of the curcumin contained in turmeric. It’s been a staple for breakfast ever since.