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Sweet Potato Waffles

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After being diagnosed with celiac disease and dealing with related digestive problems and food sensitivities, I spent a lot of time experimenting with alternative baking. Up until recently, tapioca and arrowroot flour had been my safe, go-to baking flours. Alas, I became sensitive to them as well. I really wanted to find something I could eat that would satisfy me and have that bread-like texture I was missing on a diet free of gluten, grains, nuts and seeds.

These delicious waffles, that are so quick and easy to make, really satisfy my cravings. Perfect for a weekend treat or when I have guests to feed, but don’t want to risk contaminating my home with unsafe ingredients.

Further Food Nutritionist Commentary:

These nutrient-dense waffles are as good for you as they taste. Sweet potato flour and pumpkin boost vitamin A, which is essential for immunity and cell regeneration - especially important in people like Rahna who are healing from the havoc celiac can wreak on the small intestines. The fat in coconut milk helps the body absorb more vitamin A. Bananas and cinnamon add sweetness without refined sugar, helping to prevent blood sugar spikes. Rahna likes to serve these with a side of bacon, which adds protein and fat which also help keep blood sugar levels regulated. For those that can tolerate nuts, tossing in some walnuts or topping with nut butter would do the same.

By Casey Giltner, Nutritionist

Sweet Potato Waffles

  • Prep Time:5 mins
  • Cook Time:5 mins
  • Servings: 4

Ingredients

coconut oil (or lard)

1/2 cup coconut milk

1 cup pumpkin puree

2 medium bananas

2 tablespoons gelatin

1/2-1 teaspoon cinnamon

2 cups sweet potato flour

Instructions

  1. Grease your waffle iron with coconut oil or lard and preheat.
  2. Add all ingredients except the sweet potato flour in food processor and run until combined. While machine is still on, gradually add the flour until a dough forms.
  3. Spoon mixture into waffle iron (amount per waffle depends on the size of your iron), close lid and cook for approximately 5 minutes, or until indicator light says it’s done.

 

Suggested pairings:

I like to have mine with a little maple syrup, bacon and blueberries!

Grease your waffle iron with coconut oil or lard and preheat. Add all ingredients except the sweet potato flour in food processor and run until combined. While machine is still on, gradually add the flour until a dough forms. Spoon mixture into waffle iron (amount per waffle depends on the size of your iron), close lid and cook for approximately 5 minutes, or until indicator light says it’s done.   Suggested pairings: I like to have mine with a little maple syrup, bacon and blueberries!

Nutrition Information

Per Serving:  Calories: 430; Total Fat: 8g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 53mg; Potassium: 415mg; Carbohydrate: 87g; Fiber: 7g; Sugar: 10g; Protein: 7g

Nutrition Bonus:  Vit A: 141%; Vit C: 14%; Iron: 9%

 

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2 thoughts on “Sweet Potato Waffles

  1. Kelly Adams Massey

    WOW! I would love to hear from anyone this worked for. 4 servings? Meaning what? 4 waffles? I put some in my old tried and true waffle maker and it was a nightmare. The waffles never got done in the middle, yet stuck and ended up burnt to my iron. I tried different settings. I finally added two eggs, the rest of the can of coconut milk and some raw milk from our local dairy. Nope. That’s expensive flour to play around with so I’m hoping to make a loaf of bread or something to salvage these precious ingredients.

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