To make them, you need some patience and you should not be in the hurry. But it is worth waiting! If you start making them in afternoon you will then have a nice breakfast next morning.
On the top (on the picture below) I have some hazelnut cream and bee-pollen, but you can top waffles with whatever you like, for example some honey, raw jam and so on....
Raw Waffles
1 ½ Cups flax powder
1 ½ Cups of walnuts (or nut of your choice)
3 Cups soaked buckwheat overnight (ca 1,5 cup un-soaked)
4 Tbs raw honey
Dough
1) Mix walnut in food processor or mixer.
2) Add it into a big mixing bowl together with buckwheat and honey. Combine everything by hand. Fix your blank plate attachment to your twin gear masticating juicer and feed mixture through the
juicer, creating the dough.
3) Take a waffle maker and cover the bottom with plastic wrap.
4) Spoon in a bit of dough and spread it evenly with your
hands, making sure it covers the entire waffle iron. Making sure not
to pile it too thick or spread it too thin. It is easier if you wet your hands with cold water.
4) Lay a piece of plastic wrap across the top side of your waffle
and press the 2 sides of the waffle iron together firmly to achieve a
nice waffle pattern on both sides. Using the plastic wrap, lift the
waffle out of the waffle iron and lay bottom side up on a dehydrator
tray. Trim off any unclean edges with a butter knife.
5) Dehydrate for 8 hours at 43 degrees. (after half a time flip them over carefully and dehydrate for 4 more hours)
6) Pull waffles out and top them as you please- fruit,
chocolate sauce, caramel sauce, raw nutella or any combination you like.
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