Sweet Potato and Coconut Waffles with Mixed Berries
Serves: 4
Cost Cutting Eco Friendly Freezes Well Gluten Free
Cook up the tastiest of breakfasts with this guilt-free recipe, or serve up for a delicious dessert, topped with seasonal fruit and your favourite syrup.
Ingredients:
500g Alpro Plain with Coconut225g sweet potato
120g buckwheat flour
1 tsp cinnamon
2 tsp mixed spice
2 tsp baking powder
20g soft light brown sugar
½ tsp vanilla extract
2 large free-range eggs
groundnut oil
300g mixed frozen berries
maple syrup, to serve
method:
- Preheat the oven to 200°C. Bake the sweet potatoes in the oven for around 30 minutes or until completely soft inside. Scoop the flesh out and discard the skin, then place in a bowl and mash with a fork until smooth, leaving in the fridge to completely cool.
- Sift the flour, cinnamon, mixed spice and baking powder into a mixing bowl and stir in the sugar.
- Whisk together the eggs, vanilla extract, 270g of the Alpro Plain with Coconut and the sweet potato, then pour in the dry ingredients and whisk into a smooth thick batter.
- Brush a waffle iron liberally with groundnut oil and heat then cook the batter in batches.
- 5. Pour the frozen berries into a small saucepan and heat until defrosted and warm.
- Plate the waffles and top with the hot berries and remaining Alpro Plain with Coconut. Drizzle over a little maple syrup to serve.
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