Description
These absolutely delicious sweet potato waffles are gluten-free, lectin-free, sugar-free, easy to make and taste like sweet potato pie. Perfect for breakfast, as a sweet treat with coffee or tea and can even be included in a savory meal.
Ingredients
- 2 cups mashed cooked sweet potato
- 2 pasture-raised eggs
- 4 tablespoons coconut cream
- 2 tablespoons pecan butter
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon licorice powder
- 1 teaspoon vanilla essence
- 1/8 teaspoon salt
- 2 tablespoons inulin powder (or another powder sweetener)
- 1/3 cup chestnut flour
- 1/2 cup sorghum flour
- 1/2 cup chopped pecans
- 2 tablespoons grated dark chocolate (above 85%)
- 1 teaspoon inulin powder for dusting
Instructions
- Blend the sweet potato, eggs, coconut cream, pecan butter, and olive oil until creamy.
- Add the blender content to a mixing bowl, add the spices and combine.
- Add the chestnut flour, through a sieve, as it tends to clump.
- Add the sorghum flour and combine with a spatula until all the flour is incorporated. You will get a thick batter.
- Follow the instructions on your waffle maker to cook the waffles (I don’t use extra fat on mine, but maybe you will need that).
- When they are ready, dust them with inulin powder and sprinkle with grated dark chocolate.
- They can be eaten warm or cold (I prefer them cold).
- Store in a stasher (silicon) bag in the fridge.