Monday, January 26, 2015

Sweet Potato Waffles
















I love waffles! There are few things in this world as delicious as a warm, crisp waffle in the morning. The light, fluffy center. The dimpled, golden brown outside. Whether drizzled with butter and syrup or covered in whipped cream and fresh fruit, we can all agree, nothing beats waffles!

Imagine, if you will, a waffle that is not only warm, crisp, and tasty, but also completely gluten-free and made with a sweet, mouth-watering ingredient, perfect for this time of year. What type of ingredient you ask? Sweet potato. Yes, you read that right. Using our versatile almond flour, coconut flour, and freeze dried sweet potatoes, we've created the perfect gluten-free, grain-free waffle for your healthy morning. Oh, and it's delicious too! Grab your favorite waffle iron, it's time to bake up some Sweet Potato Waffles!

Ingredients:
1 cup Honeyville Blanched Almond Flour
2 Tbsp Honeyville Organic Coconut Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg
1 cup Honeyville Freeze Dried Sweet Potatoes
2 Eggs
1 1/2 tsp Vanilla
2 Tbsp Maple Syrup
1/2 Tbsp Coconut Oil, melted
1 cup Almond Milk

Directions:
Preheat Waffle Iron.

Dry-Ingredients











In a large bowl, combine almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg, and whisk together.

Soaking-sweet-potatoes











In a large pot, bring 2 cups water to a boil, then add freeze dried sweet potatoes, reduce heat, and cover. Let the sweet potatoes soak until completely soft.

mashed-sweet-potatoes











Drain sweet potatoes, add to a bowl, and mash.

wet-ingredients

In a medium bowl, combine eggs, vanilla, maple syrup, coconut oil, almond milk, and sweet potatoes.

Waffle-Batter











Combined wet ingredients with dry ingredients and mix until a thick batter forms.

cooked-waffle











Pour batter in waffle iron and bake until steam stops rising from the iron. Remove and serve.

waffle











These waffles bake up warm, delicious, and full of a sweet, cinnamon-like taste and aroma. Crispy on the outside, but soft and moist on the inside, they're perfect smothered with butter and topped with maple syrup. Serve these up as a healthy alternative each morning. Trust us, one bite, and you'll be in love.

Sweet-potato-waffle











It's time to fall in love with waffles again. It's time for Sweet Potato Waffles.

4 comments:

Jonica Kelly said...

I do not have a waffle iron can i make these as pancakes?

In The Kitchen With Honeyville said...

Hi Jonica! You should be able to. I would suggest adding just a little bit more almond milk, to make the batter just a bit thinner for pancakes.

Connie said...

If I wanted to store the dry ingredients for long storage, what would be the shelf life?

In The Kitchen With Honeyville said...

Hi Connie! We don't recommend this for long term food storage. Coconut Flour has a shelf life of 9-12 months, so anything past that and it wouldn't work. This is more of a recipe that you can use everyday.

Hope this helps!