Ingredients

WAFFLES 

• 350 g cooked sweet potato
• 120 g almond meal
• 100 g potato starch
• 1/4 tsp bicarbonate of soda
• 1 pinch pink himalayan salt
• 4 eggs vegan version (4 flax eggs)
• 180 ml water

TOFFEE MAPLE WALNUTS

• 180 g Walnuts
• 30 g ghee or, purified coconut oil
• 40 ml Noble Maple Syrup
• 1 tsp ground cinnamon
• 1 pinch pink himalayan salt

TO SERVE 

•  Coyo natural yoghurt
•  Noble Maple Syrup
• 1 banana diced
•  strawberries
•  
•  

Method

1. Cook sweet potato in the oven whole. Once cooled, removed the flesh from the skin.
2. To make the walnuts place all ingredients in a large heavy based fry pan. place over medium heat. Continue to stir and cook walnuts for about 5 minutes or until golden and crunchy. Remove and place on a sheet of non-bleached baking paper. Allow to cool.
3. To make the waffles place all the ingredients into a high-speed blender. Blend until smooth. Follow the instructions of your waffles maker. Continue to cook waffles until all the mixture has been used. Keep warm in the oven.
4. To serve, top waffles with lashings of coconut yoghurt, fruit, maple syrup and lots toffee maple walnuts.
5. Enjoy!