5 – 6 dl (2 – 2½ c) water
5 dl (2 c) oatmeal
1 dl (½ c) cashew nuts, raw
2 – 4 dates or 1 tablespoon date sugar
1 teaspoon vanilla sugar
½ teaspoon salt
1 pt saffron (0.5 g or 1/8 teaspoon)
Zest the orange and press it for the juice. Set aside. Mix the cashews with 3 dl of the water in a blender on high speed, until they are creamy and smooth.
Add the remaining ingredients and blend until the oats are ground. Add enough water to have a waffle batter consistency. Allow to sit for 5 minutes. Bake in a hot waffle iron.
Enjoy with raspberry jam and soy whipped cream.