Flourless Sweet Potato Waffles

My potato waffles have been a huge hit amongst the plant based community. They make a great bread replacement for burgers!
But today I bring you a sweet potato waffle that works fantastic as a sweet breakfast treat!
And honestly who wouldn't want a breakfast like this?!?!?

FLOURLESS SWEET POTATO WAFFLES

(To serve 1)

               1 small sweet potato
               1 heaped tablespoon ground flax seeds
               1/4 cup boiling water
               small drop of vanilla essence
               1/8 teaspoon ground cinnamon

 
Preheat your waffle iron.

Place the sweet potato in a microwave and cook for approx 5-6 mins until inside is tender. Note that time will vary in different microwaves. If you don't have a microwave you can cook the sweet potato in the oven. But I don't recommend boiling the sweet potato over a stove top as the consistency will end up different.
Whilst the sweet potato is cooking, prepare the flax mixture. Pour the boiling water over the ground flax seeds and whisk with a fork til thickens. Allow to sit for a few mins.
Remove the sweet potato flesh from the skin, discard the skin & mash the flesh into the flax mixture. Add vanilla & cinnamon, stir until completed combined. The mixture will be quite sticky.
Pour the mixture into the waffle iron & cook on medium for 8-10 mins. You can cook on a higher heat if you'd rather, but the waffle will come out darker. Don't lift the lid while it's cooking or this will pull the waffle apart. It needs to be fully cooked before the lid is lifted. You can wait longer, up to about 15mins on a lower setting and it will be fine. If you are in doubt, they are better to be left a little longer, not shorter!

When your waffle is done, remove & serve with desired toppings!
Shown here with homemade soy yogurt, banana, raspberries & walnuts:

QUESTION OF THE DAY:
Have you experimented with other types of waffles in your waffle iron instead of just flour-based mixtures?

WIAW - A week worth of Breakfast!

Today is Wednesday.
On Wednesday I usually take a picture of what I eat for each meal.
I did that last week.
Last week I realised that nearly every Wednesday its oats for breakfast, salad for lunch, leftovers or slow cooker meal for dinner.
I realised that is boring to post the same thing each week.
So........
I decided that instead of doing that this week I would instead share with you.......

A week worth of Breakfast!

Since I'm such a big breakfast lover of course..... but that does not mean I'm a morning person! If it wasn't for breakfast then I think I could spend all morning in bed!
I also tend to have oats every weekday morning and pancakes every weekend.
This week I decided I would have some other types of breakfast.... ~some~

So here's a collection of all my breakfast's for the past week -->

A breakfast wrap:

Hmmmmm, that doesn't really show much does it - let's unwrap and try again.....

A wrap with banana, goji berries, macadamia spread & cinnamon.

Brown rice with blueberries, banana, flax seeds & cinnamon:

Wholemeal waffles with strawberry jam & passionfruit:

Wholemeal english muffin with fig jam & strawberries:

Blueberry banana pancakes with maple syrup:

Sometimes you just need the day to start with chocolate!

A smoothie always hits the point!

 

I knew I couldn't last a whole week without oats!!!

Last but definitely not least....... Oats with apple, strawberries and cinnamon:

Questions of the day:

Are you a breakfast person or not?
Are you a morning person or not?

Potato Waffles

BEST ALTERNATIVE TO HOT CHIPS EVER!!!

These are so easy to make.  They don't take long and they can be served in so many ways.
Enjoy by itself, with tomato sauce, in a bread roll (who doesn't love a hot chip roll!!!???) served with salad, as a side or use them as a 'sandwich' to mix and match your veggies between 2 waffle potatoes!




Place potatoes in the microwave for 10 minutes with enough water to cover them completely. Drain the water and make sure the skin is dry.




Place a potato in a preheated waffle iron.


 






Press the lid til completely closed. The potato will squash down.

Heat for approx 4-6 minutes per potato.
You can press more than one potato at a time if you like. This will depend on the size potatoes you choose. 

Do not lift the lid if you think the potato is going to stick, it means it's not cooked enough yet. This will pull the potato apart. If in doubt, wait a bit longer! 

They will just get more crispy!

Weekend Oats

I promised you a week worth of oats and so I shall deliver!
Did you really think I had forgotten the weekend?!?!?

Of course not!
I was just preparing something special.....

When I think of the weekends, I think of special breakfast. In our home that usually means pancakes or waffles. So of course, I had to incorporate those into our week worth of oats.

Here's what you get for the weekend:

Oatmeal Waffles

In a food processor (it is the weekend so there'll be time to wash-up later!) combine 1 cup oats, 1/2 large banana  (or one small) 3/4 cup vanilla soy milk, 1 Tablespoon cashews and 1 teaspoon baking powder.

Blend until a smooth batter is formed.

Pour into your pre-warmed waffle maker & cook for recommended time. I find its best to have the waffle maker on the highest temperature for this mixture or else the oats can be a little under cooked. That is if you don't mind quite brown waffles of course!

Enjoy with running maple syrup or jam on top :-)

(Makes approx 3 waffles to make approx 5 use 1 1/2 cup oats, 1 whole banana, 1 cup soymilk & 2 T cashews.)

 

 Cheesecake Pancakes

 In a small bowl combine 3/4 cup oat-bran (either store bought or made yourself) with  1/4 cup wholemeal flour. In another small bowl or jug whisk together 1 cup vanilla soymilk, 1 Tablespoon maple syrup, & 3 Tablespoons tofutti cream cheese.  Whisk until there is no big lumps of the cream cheese remaining.


Stir 1/2 cup frozen blueberries into the oat/flour mixture & stir well.

Combine the wet & the dry ingredients and stir well.

Lightly spray a frying pan with oil. Drop spoonfuls into the pan.

Fry until the edges begin to bubble, then flip the pancakes & fry the other side until lightly golden brown.

Serve with more maple syrup dribbled over the top, or jam, or whatever you desire.

Mixture serves 2.

Nutella Waffles

Yes, I'm having a 'chocolate' fettish of late!

My latest edition to my chocolate meals is nutella waffles.
No nutella of course. Just that wonderful combination of hazelnut & cocoa flavours.

Enjoy :-)

You'll need:
3/4 cup wholemeal flour
1 teaspoon baking powder
1 over-ripe banana, mashed well
1/4 cup hazelnut meal (you can buy this from a healthfood store or else just make your own by grinding hazelnuts in a coffee grinder until no big pieces remain)
2 Tablespoons cocoa powder
1 cup soymilk

Combine the flour, baking powder & hazelnut meal together in a bowl.
Make a well in the middle of the dry ingredients and add the wet ingredients to the well. Slowly fold in the dry ingredients until all is well combined.

Lightly spray the waffle oven & pour the mixture in 1/2 cup at a time (or the amount advised in the instructions for your waffle oven).

Bake for 4 mins (or if you have a light indicator until the time required).

Lots of yummy options for serving:
    Berries, Sweet William Spread, banana slices, maple syrup, jam!

Whatever your taste buds feel like really......

Makes 4 waffles

Purple Breakfast!

You know its going to be a good day when its starts with a purple breakfast!

And here's how to do it:

Mash 1 over-ripe banana, set aside
Combine 3/4 cup of wholemeal flour with 1/2 cup purple corn flour (this is available in most health food stores) and 1 teaspoon baking powder.
Stir in the mashed banana and 1 cup soymilk.

Use this batter to make waffles!!!! mmmmmm, make sure you spray the waffle iron as the mixture will stick otherwise because it doesn't contain any oil.

For the purple sauce simple whiz up in a mini food process or blender 1 cup frozen blueberries with 2 tablespoons apple sauce.

~y~u~m~m~y~