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In my research to find out more about the waffle, I found a rich history emanating from Belgium/Brussels—a less cloying taste than the Americanized waffle found in the freezer section. Check out this excellent article for an in-depth account.
Since I’m avoiding gluten and sugary foods lately, I wondered if some of the hip sweet potato waffles might be worth exploring. After doing some research and trial and error, I decided to take this Old World waffle and give it a decidedly New World twist, using sweet potatoes, onions, coconut flour, avocado guacamole, and a poached egg.
Results? Leave your toaster waffle for the birds and tuck into this hearty, healthy and tasty waffle!
Ingredients
- 1 medium sweet potato, peeled and shredded (about 2 C total shredded)
- 1 medium onion, peeled and shredded (about 1 C total)
- 2 eggs
- 2 T coconut flour (add 1T more if not firm enough)
- ½ t lime zest (or 1 packet of True Lemon crystalized lemon powder)
- 2 t crushed cumin seeds (in your mortar and pestle) or 1 t powdered cumin
- 1 t crushed coriander seeds (in your mortar and pestle) or ½ t powdered coriander
- ½ t cayenne powder
- 1 t kosher salt
- ½ t crushed black pepper
- 1 T crushed fresh garlic
- 2 T chopped fresh parsley or cilantro (your choice), plus enough to garnish
- 2 T EVOO
- Spray coconut oil to coat the griddle
Plus:
- Your favorite guacamole
- Poached eggs (1-2 per person)
Instructions
- Grate the sweet potato by hand or in your food processor
- Add all the remaining regular ingredients (mix by hand or add it to your food processor)
- Cook in your waffle maker (use coconut oil to grease it)
- Serve your crispy waffle, topped with guacamole and a perfectly poached egg (or eggs)
- Sprinkle with salt and pepper, a few sprigs of cilantro
Post Script:
- I originally used a large grater for the sweet potatoes and onions. Everything turned out fine. However, I think a regular size box grater (or your Cuisnart attachment) would work better.
- How to keep warm if serving several people? Plate the waffle on a rack and place in a 200F oven. Or, just serve serially as they are made. They really are best when just pried out of your waffle iron.
- Precook your poached eggs and set aside in ice water. Reheat in hot water for 1 minute prior to plating.
So here’s my question: I will most definitely be trying this recipe….my only concern with this process is the waffle maker itself. Is there such a thing as a cast iron waffle maker?
I believe there are stove top cast iron waffle makers.
Yes! Here is one: https://amzn.to/32VPvEk
Thanks
If I had a kitchen I might try that. I stick to what is organic which includes very little. I just found out that my intense aching might be caused by the phthalates/BPA in plastics and can liners even if the food is organic and the radiation in the air and the fluoride in the water/products and the glyphosate and the aluminum in chem trails. I am really overwhelmed and never go to so much trouble to put all those ingredients together
Have you had your magnesium levels checked? If you are also experiencing cramps, your body might simply be needing more magnesium.
So, you can get it in powder form in supermarkets and chemists. You can get it in dark green leafy vegetables, nuts, seeds, and goat and sheeps cheese is a better source of it for you than from cow cheese. Cheers
P.S. Don’t email me, even though I had to provide an address. I don’t use it, so I’ll never see it