Bite size sweet potato waffles with a medley of fruit drizzled with coconut nectar.
Just when you guys thought breakfast couldn’t get any easier I come along and hit with another breakfast recipe. There are coming in fast and furious and I’ll explain why in just a second.
I have a strange confession to make, for some reason I really struggle with what to make for breakfast, I’m really not what I would consider well versed, growing up in a Caribbean household, if I compare what my website encompasses in comparison to the food I was raised on, they are indeed polar opposites.
Speaking of Caribbean food, don’t worry I will have some amazing island cuisines coming up very soon. I’ve practically written down a laundry of recipes to submit over the next few weeks, so watch this space for more Caribbean food. As I have previously said before, creating adaptations of island food requires great precision and skill, oh lets not forgot countless trial and error.
Breakfast just wouldn’t be the same without adding waffles into the mix, I mean seriously Charlene what were you thinking? It took you over a year to showcase some waffles on your blog? I know, I know I do apologise for the tardiness, totally unacceptable. I’ve since upped my game, it’s tight and I’m on point with these mini sweet potato waffles. They are simply adorable in size, courtesy of my mini waffle maker and full of your favourite spices.
The great thing about these waffles is that they’re made using ground almonds. At first I was slightly worried that the texture, would come out crumbly or resemble cake batter, on the contrary, I was left pleasantly surprised. Well that’s me set in terms of making waffles with ground almonds. I still have some more experimenting to do with gluten free flour batches but for now the ground almonds are a win win for paleo and gluten free folks.
Dig in with this recipe…..whisk the dry ingredients with the wet one’s and follow the instructions of your waffle maker. Now the results will vary, my waffle maker is shallow and very small hence the miniature size/shape.
I’m sure your’s will look fabulous.
- 1 medium sized cooked sweet potato (peeled and mashed)
- 1 cup of ground almonds
- 1 tsp baking powder (aluminium and gluten free)
- ⅛ tsp of himalayan pink salt
- ¼ tsp of ginger
- ¼ tsp nutmeg
- ¼ tsp cinnamon
- 2 large eggs (free range)
- 3 tbsp of coconut oil
- 3 tbsp of coconut nectar
- ¼ cup of coconut milk
- ½ vanilla powder or extra
- Sift all of the dry ingredients in a large mixing bowl
- In a separate bowl, crack and beat the eggs then whisk together with the vanilla, coconut oil, coconut nectar and coconut milk.
- Add the wet ingredients to the bowl with the dry ingredients and whisk into a smooth consistency. The batter should be on the thick side, this is normal, so do not worry.
- Simply spoon or use a spatula to spread onto the waffle iron.
- Cook according to the instructions of your waffle maker.
- Serve with a drizzle of coconut nectar and a selection of fruit.