Have you ever really looked at your petâ€™s whiskers? Whiskers are one of those things that you normally look past â€“ until you really start to study them. Then itâ€™s all â€“ BAM! Whiskers in yer face.
James has the shortest whiskers of my bunch â€“ his are dark and short. Maggieâ€™s are longer but one side is white and the other side is black, like the fur underneath. Pippaâ€™s whiskers are the longest of them all. So large and in charge. In case youâ€™re wondering, I found this interesting post on why animals have whiskers. Pretty neat.
I actually found one of Pippaâ€™s whiskers on the rug the other day â€“ for the longest time, I couldnâ€™t figure out what it was. Whiskers are so much thicker and firmer than you imagine.
Yes, Henryâ€™s favorite toy is a salad tong. He wonâ€™t put it down.
I canâ€™t think of a creative way to transition from whiskers and tongs to this breakfast recipe sooooâ€¦ hereâ€™s a picture.
And hereâ€™s the recipe. I call them â€˜unwafflesâ€™ because thereâ€™s no flour or pancake mix involved.
Ingredients (for two waffles):
1/4 cup cashews, measured whole
1/4 cup cornbread mix
1/4 cup rolled oats
1/4 cup milk or milk alternative
In a food processor, blend the cashews so they form tiny pieces. Donâ€™t blend too long or youâ€™ll get cashew butter.
Pour cashews into a bowl, and then blend the oats until oat flour forms.
Combine cashews, cornbread mix, oats, egg, and milk.
Preheat waffle maker, grease with cooking spray, and prepare as you normally would.
Thanks to the cashews, these unwaffle waffles taste very butter; the cornbread mix gives it a nice kick. And the texture is awesome. I topped mine with coconut oil + a dash of sugar, as well as coconut shreds and blueberries. A very filling breakfast â€“ and very, very delicious.