Sweet Potato Waffles
A delicious start to the day, these sweet potato waffles from our friends at Deliciously Legal are complemented by crunchy toffee, maple walnuts and topped with seasonal fruits and maple syrup.
Enjoy!
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
- Cook sweet potato in the oven whole. Once cooled, removed the flesh from the skin.
- 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.
- 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.
- To serve, top waffles with lashings of coconut yoghurt, fruit, maple syrup and lots toffee maple walnuts.
- Enjoy!