Schermafbeelding 2020-02-25 om 16.37.36

Recipe: Sweet Potato Waffles with Blueberry Sauce

Preparation time 15 MIN | Cooking time 20 MIN
 

Ingredients (for 2 or 3 waffles)

1 tbsp linseed meal (ground linseed) + 2.5 tbsp water
1,5 cup oatflakes
1 medium sweet potato (mashed)
0,5 cup almond milk
2 tbsp + 1 tbsp tapioca flour
2tbsp agave syrup or maple syrup
1 tbsp baking powder
3 tsp vanilla extract
0.5 tl cinnamon
0.5 tl salt
1 cup blueberries, fresh or frozen
0,5 cup of water

Preparation method

Put the flaxseed flour with water in a small bowl. Set aside for 10 to 15 minutes.
Heat the waffle iron and grease it.
Put the flaxseed flour with the oat flakes, sweet potato puree, almond milk, 2 tbsp tapioca flour, agave syrup, baking powder, 2 tbsp vanilla extract, cinnamon and salt in the blender. Mix all ingredients well together.
Put the batter in the waffle iron. Bake the waffles for 8 to 10 minutes until golden brown.
Put the blueberries in a saucepan and add 1 tsp tapioca flour, 1 tsp vanilla extract and 0.5 cup water. Bring to the boil and keep stirring until the sauce thickens. Add some more water if necessary.
Serve the waffles warm with the blueberry sauce as topping. The waffles can be kept for 2-3 days in the refrigerator.

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