Yields 6 mini waffles
3/4 cup almond flour
2 Tbsp cashew yogurt
a sprinkle of coconut sugar, to taste
1 cup almond milk
1 Tbsp ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1 Tbsp honey
In a mixing bowl, combine almond flour with ground nutmeg, baking powder, salt, and a sprinkle of coconut sugar, to taste (a small amount of coconut sugar is recommended).
In a separate mixing bowl, combine cashew yogurt with almond milk and one egg, and whisk until thoroughly combined. Add this mixture to the mixing bowl with the almond flour, coconut sugar, nutmeg powder, salt, and baking soda and mix together until you have a batter consistency.
Heat a non-stick waffle maker with a small amount of coconut oil to avoid the waffles from sticking.
Using a ladle, pour your batter into the waffle maker and cook for about 5 minutes. Repeat until you have used all the batter (about 6 mini waffles)
In a separate small pan place blueberries, if using, with the honey and cook on medium heat for a few minutes until it reaches a sauce consistency.
Top waffles with blueberries and cinnamon.