Heart-Shaped Blueberry Waffles
These heart-shaped vegan sweet potato waffles are so delicious and nourishing.
Recipe by: Valeria Graves | Nutsaboutgreens
Ingredients
1 1/4 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 cup mashed Bako Sweet Potatoes
1 flax egg (1 Tbsp ground flax seed + 3 Tbsp warm water)
1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon pure maple syrup
2 tablespoon avocado oil (or any oil)
Directions
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Wash 2-3 sweet potatoes very well. Use a fork and poke holes in the sweet potatoes a few times.
Bake for 45-50 minutes, or until soft inside when poked with a fork or knife.
Once sweet potatoes are done, slice in half and scoop out the flesh. Mash with a fork. Measure out 1 cup and set aside.
Make your flax egg in a small bowl and let it sit for 5 minutes to thicken.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the remaining ingredients, including the flax egg and 1 cup of mashed sweet potatoes.
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
Preheat waffle iron and lightly spray or brush with oil or melted coconut oil. Scoop batter into the waffle iron and cook until done.
Remove waffle and place on a cooling rack while you cook the rest of the batter. Enjoy with some blueberries, walnuts, yogurt, and pure maple syrup!
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.
