embracing nutrition and functional medicine

Sweet Potato & Rosemary Waffles

Sweet Potato & Rosemary Waffles

Preparation Time

25 minutes

Cooking Time

5 minutes each batch

Servings

Serves 4-6

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Ingredients

  • 1 ½ cup of brown rice flower
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 4 eggs
  • ¾ cup of almond milk
  • 1 tsp coconut oil
  • 1 tsp vanilla extract
  • 1 ¼ cup of sweet potatoes , peeled, cooked & mashed
  • 1 tsp rosemary, finely chopped

Method

  1. Mix brown rice flour, baking powder & sea salt in a large mixing bowl.
  2. In a separate bowl whisk 4 egg whites with a hand mixer until the egg whites resemble whipped cream.
  3. Add unsweetened  almond milk, 4 egg yolks, coconut oil, vanilla extract, sweet potatoes and rosemary to the large mixture
  4. Gently fold in the egg white until fully combined
  5. Grease the waffle maker with ghee (clarified butter) or coconut oil and place 2-3 large spoonfuls of waffle mixture onto the centre of the hot waffle maker.
  6. Close and cook for 4-5 minutes or until fully cooked

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