sweet potato waffles, nut free

someone i know… ok, myself… i love sweet potatoes so much. i eat them most mornings for breakfast with dippy eggs and bacon.

i love sweet potatoes in sweet applications, too. just ask my mom. between dad’s cranberries and mom’s buttery cinnamon sweet potatoes over thanksgiving, i was a happy, full-bellied eater.

this waffle recipe follows the same guidelines as my banana waffles recipe, swapping the pureed banana for half a cup of sweet potato puree. the same thing can happen with pumpkin puree. just follow the ratios!

i don’t like a soggy, rubbery waffle. i want my waffles super crisp on the outside, moist and stretchy on the inside. i want them to taste like real waffles. these waffles are exactly that, and have such a crisp, light crust on the outside, they almost seem yeasted. the tapioca flour is what is responsible for those textures. i like to use whey protein powder instead of coconut flour because i like extra protein in the morning, but coconut flour works the exact same in this recipe and produces a wonderful flavor. if you use coconut flour, think of adding a tablespoon of maple syrup to sweeten the deal.

schmear of warm cream cheese or neufchatel cheese, and drizzle of warmed, real maple syrup.. i insist. … -don’t skip it! melted coconut butter, toasted pecans, and whatever else you can dream up would be acceptable to have with these waffles. bacon on the side balances out the sweetness with salty protein., and a little sausage wouldn’t be a bad idea either!

just look at how orange the inside of these things are. such a yummy, healthy treat. one serving of sweet potato (1/4 cup) contains an entire day’s worth of vitamin A for your eyes and for your immune system. learn more about the magic of the sweet potato by clicking here.

this would make a wonderful addition to the holiday breakfast table.

whatever you do, don’t skip the cream cheese and syrup. i’m warning you..

sweet potato waffles

1/2 cup sweet potato puree (fresh or canned)

2 eggs, beaten

1 tbsp oil

1 tsp vanilla extract

3 tbsp whey protein powder or coconut flour

4 tbsp tapioca flour

2 tbsp flax meal

1/4 tsp salt

1/2 tsp baking soda

1 tsp pumpkin pie spice

method: plug your waffle maker in and coat the surface with oil. allow to heat up for at least 5 minutes, or according to the manufacture’s instructions.

combine all wet ingredients in a medium bowl.

separately, combine all dry ingredients in a medium bowl.

combine the 2 in a bowl or pyrex with a pouring spout, if you have it. stir well to form a runny batter. allow to set for 5 minutes to let all of the wet soak into the dry.

pour batter into waffle maker, close the lid, and allow to cook for 2-3 minutes. i like to wait until the steam slows to check the waffles.

carefully remove waffles and serve with desired toppings.

*note* while the batter is setting up, i like to place a hunk of cream cheese or neufchatel cheese in the microwave on super low setting for a few seconds to soften it. additionally, i like to place my cold bottle of maple syrup in a bowl of hot water to warm the syrup. this takes 20 minutes or so, so start doing this before you prepare the batter.

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banana waffles, nut free

i have been trying to rely less on nuts these days. don’t get me wrong, i think that almond cakes and walnut muffins are just about where it’s at, but it turns out that heating them up can make them inflammatory to the body when we consume them. i will still use them in many of my recipes, but it is time to venture out a little past the nut.

these banana waffles use tapioca and coconut flour as the base, which soak up lots of liquid and provide a light, crispy result. i have used both coconut flour or whey protein powder in this recipe, so feel free to swap them 1:1. the tapioca flour, however, can not be subbed out unless with another compatible starch, like arrowroot flour, or maybe even potato flour. flax meal provides a little more structure to these waffles, and gives them a wonderful texture without letting them feel wet.

if the finished batter seems a little thin, you can add an extra tsp or so of either flour. if it seems very thick, it can be thinned out with a little milk or yogurt. it should be similar to a slightly thin cake batter.

these have the perfect banana flavor, aroma, and sweetness. fluffy and light banana waffles like these deserve lots and lots of butter. i also piled on peanut butter and buckwheat honey. i know i have before professed my love for honey, but this is special honey. my dad gave me what might be a quarter gallon of buckwheat honey he bought on a vacation in michigan at a road side stand. i believe he may have purchased several gallons of it, because since said vacation, he has had a peanut butter and honey sandwich 5 days a week. really and truly, i’m not sure that this is exaggeration at all. when my sis and i were kiddos, if my dad didn’t have enough time to fry us a dippy egg in the morning, he would make us peanut butter and honey sandwiches for the road. we would climb into the car with our runny sandwiches and slop up the car upholstery with our clumsy, sticky fingers. really, pb & h is a flavor combination that will always remind me of dad. anyhow, thanks dad, for the honey. it was AMAZING with these waffles. let my days of pb & h sandwiches live on in memory through this grain free weekend treat!
banana waffles

serves 2

ingredients:

1 super ripe banana, worked over in the food processor or otherwise pureed

2 eggs, beaten

1 tbsp oil

1 tsp vanilla

1/4 tsp salt

1/2 tsp baking soda

3 tbsp coconut flour or whey protein powder

4 tbsp tapioca starch

2 tbsp flax meal

method: plug  your waffle iron in and allow it to heat properly. generally, 5 minutes or so does the trick. it must be piping hot before you pour the batter in. brush it with oil.

combine all dry ingredients together.

separately, combine all wet ingredients together.

now combine wet with dry. whisk well. allow batter to rest for 5 minutes before using. this allows the flours to soak up the liquid, and the flax to expand and get spongy.

pour batter into hot waffle maker. cook for 2-3 minutes. no peeking. opening the waffle maker while the magic is happening makes for a sloppy mess. you can wait.

remove cooked waffles from waffle maker, serve while hot and crispy with melty butter, peanut butter, and buckwheat honey.. or whatever your pleasure!

these waffles are an awesome blank canvas to be topped with nuts, chocolate chips, almond butter, coconut butter.. whatever tickles your fancy!

crispy almond waffles & hot buttery peaches

i made these peachy waffles for brian and i because, well, we love waffles. the sun was shining, and i felt like we needed a bright and cheery breakfast!

also, i’m pregnant and crave waffles. -let me amend: i crave fruit, butter, and maple syrup, which are best facilitated by waffles.

so yeah.

many of my pancake and waffle recipes are similar in their ingredient list, but these are a little different. i used tapioca flour to crisp them up a pinch.

by golly, it worked!

these were pretty darn fluffy on the inside, crisp and sturdy on the outside. the sweet almond flavor always blows my mind when i use almond flour. brian was able to wolf down 2 waffles and both of our portion of bacon, but i could only manage the 2 waffles. pregnant ladies don’t have as much room in their tummies any more because babies like to put their feet in there. so,  i donated my bacon to the hungry guy who sits across the table from me. expect very filling waffles. especially if you add toppings. i think toasty almonds would make a great addition to the toppings list.

i had decided that syrupy, warm, buttery peaches would be the best fruit to perch on the top of my crispy treats.

i was right.

i’ll give you the recipe for both waffles and peaches, cuz i’m that nice. -the peachy recipe uses frozen peaches because it is april and i don’t eat fresh fruit out of season, but feel free to sub fresh if you’d like, adding 1/2 cup water to the ingredients.

oh, before we go off giving away our secret recipes, let me lecture you a little on scientific method, only because i want you to have much success in the kitchen.. or in the chemistry lab. (consider this your payment for my wealth of free recipes). it is really important to try a formula in its origin, adjusting accordingly after trial and error. try this recipe as is, and if it fails, hypothesize why and make adjustments from there and try again. i discourage differing from this recipe on your first try, rather make your own substitutions or corrections after knowing how this formula acts as is, assuming you followed the recipe completely!

per half of provided recipe without any toppings, here are the facts, jack: 425 calories, 20g carbs, 18g protein

not bad at all for a sweetie-pie breakfast. enjoy responsibly!

crispy almond waffles

makes 4 large waffles

1/2 cup almond flour, lightly packed

4 tbsp tapioca starch/flour

1 tbsp coconut flour or 1 scoop protein powder

1/2 tsp baking soda

1/4 tsp salt

2 eggs

3 tbsp milk

1 tbsp oil

1 tsp vanilla

few drops almond extract

optional drizzle of honey to keep the batter sweet and a little sticky

method: plug your waffle maker in to preheat.

combine all dry ingredients in a bowl.

in a large bowl with a pour-spout, beat eggs with milk until well blended. add the rest of the wet ingredients and whisk again.

combine dry and wet ingredients into the bowl with pour-spout.

allow batter to set and thicken for 5 minutes or so. it will be a little thin still after it sets, so don’t go adding a bunch of stuff. just give it a try as is.

pour into waffle iron, close lid, and cook for 3 minutes or so. i like to check on waffles after the 2 minute mark to ensure they are not burning.

be ready to serve ’em up.

hot buttery peaches

1 cup frozen peach slices

3 tbsp butter

2 tbsp maple syrup

method: in small saucepan over low heat, warm peaches (with a lid on) until they begin to slowly release some juices. allow liquids to bubble up for about 5 minutes. this is allowing the pectin to thicken and sweeten things up a bit. give them a stir every once in a while, quickly replacing the lid. take off of heat well before the liquid thickens completely, stir in butter and syrup, and replace lid. let it settle for 5 minutes, then stir and serve.

spoon over waffles, drizzle with a little more syrup and maybe some toasty almonds.

this works well over vanilla ice cream, too. just sayin’.