Thrive92017

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ingredients

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

method

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.

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.

Although most people have it at

home, not everyone’s aware of the

versatility of aquafaba. If you’ve never

heard about it before, this magical

ingredient is chickpea water or brine,

and it’s a wonderful alternative to

eggs. You can use it for baked

goods, mousses, creams and

meringues too!

Something

new to try

Sweet Potato

Waffles &

Cashew Cream

I’ve 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.

Your latest

food discovery?

italy

Moeko Munaretto

A CREATIVE and CuRIOuS foodie

who loves experimenting in the

kitchen, documenting her life

through pictures and traveling

instagram: @mmmoky | moekomunaretto.com