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Gluten Free Sweet Potato Waffles
This is a great eat a little bite of healthy so you can indulge later in something...well. You know what I mean. I have adjusted this recipe from my original pumpkin Gluten Free waffle. Which also tastes great and is good for you. If you are not a fan of sweet potato, you can just substitute with pumpkin ( make sure if you use can there is nothing but pumpkin or sweet potato). I just wanted to up the game a little. I serve these topped with my Brown Sugar Cinnamon Butter. I can taste it now, give these recipes a try-- I think they will be your new favorite.
Sweet Potato Waffles
Yields 5 (depends on iron)
1¼ cups GF flour-- I love Bobs Red Mill 1-1
3 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup brown sugar
1½ teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 cup milk or more if batter is a little thick
2 tbsp avocado (or coconut)
1 tablespoon butter
1 teaspoon vanilla (real)
1 cup pureed sweet potato
Heat waffle iron to your preferred setting.
In a large bowl mix wet ingredients(eggs, milk, avocado oil, butter,
sweet potato and vanilla) with a whisk or hand held mixer on low.
Stir together dry ingredients (flour, cornstarch, baking powder, baking
soda, sea salt brown sugar, cinnamon and pumpkin pie spice) fold
carefully into the wet ingredients. Do not over mix add more milk if
batter is too thick. Scoop batter into waffle iron cook approximately 6 minutes. Times vary depending on waffle iron.
Soften 8 ounces of butter, stir in 1 tablespoon of cinnamon and ¼ cup
brown sugar. Stir all ingredients together. Roll into log using wax paper
to roll like a Christmas cracker. Place in fridge to chill ahead of time.
Pull out of fridge ½ hour before waffle service time and slice into discs.
Your choice of width serve with Sweet Potato Waffle.
Indulge, enjoy and let me know what you think. If you need any recipes redone for you to adapt to the Gluten Free Lifestyle, just shoot me an email I will be more than happy to help.
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