1. In a large bowl combine spelt flour, baking powder, pumkin seed powder, salt, minced garlic. Stir well until combined.
2. For the beetroot cream, soak cashews in hot water (it's best to heat up your kettle and use boiling water). Let cashews soak for about 10-15 minutes. Then add them together with beetroot chunks and half the water to a food processor. Blend until you get a smooth cream. (3 minutes) Add more water if too thick and add all other ingredients. Blend again until well combined.
3. Preheat waffle iron for a few minutes and add a little bit of vegan butter on both grids. Pour batter into the center of the iron, covering no more than two-thirds of the iron's surface. Bake each waffle for about 5 minutes or until golden brown.