Almond Anzac Waffles with Maple Cashew Caramel Cream

Makes: 4 large waffles 





1 cup LLWF Self Raising Flour

¾ cup xylitol

1 cup shredded coconut

1 cup rolled oats or quinoa flakes

1/2 cup pulsed almonds - chopped into chunks

¼ cup coconut oil

¼ cup rice syrup

1/4 cup aqafaba or 2 Orgran no eggs

1/2 tsp almond essence

approx. 3 tbs water


Maple Cashew Caramel Cream


3/4 cup raw cashews

1/2 cup pitted dates

100ml almond or coconut milk

3 tbs maple syrup



Apple and Cinnamon with Fruity Streusel


  1. Preheat waffle maker

  2. If you are using the no eggs, then make them up now. 

  3. Add dry ingredients to a large mixing bowl and stir to combine

  4. Melt the coconut oil and syrup in a small fry pan

  5. Add the melted mixture along with the no egg to the dry mix and stir through to create a thick doughy mixture, if it’s too dry then add the water 1-2 tbs at a time until your get the desired texture. 

  6. Cook the waffle mixture in your waffle maker as per manufacturers instructions. 


Maple Cashew Caramel Cream


  1. Add all ingredients to a high speed blender and blend until super smooth and creamy. 

  2. Pour cream into a small jug and put aside for serving. 




  • Other sweeteners would work in these waffles as well. As long as the amount equals what listed in there recipes. Eg: Erythritol, stevia, monk fruit blends, coconut sugar or normal sugar if you wish. 

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Phone: 0417-858-930

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