These gluten-free sweet potato waffles will add some whirl and twirl to your tastebuds!
This past Sunday, I was invited to do another cooking demonstration over at the Glazer Children’s Museum. The theme for the day was a mad hatter tea party. Acknowledging the morning’s theme, I had been trying to figure out a creatively cunning way to incorporate the morning’s theme into a healthy, one-of-a kind kid-friendly recipe. After going back-and-forth with several ideas, a simple concept came to mind.
Pic of me in action at the Glazer Children’s Museum cooking demonstration
Breakfast. I love and breathe breakfast. It’s my absolute favorite meal of the day.
So why not share my love of this first square meal with others?!? I eventually realized that what I wanted to create were waffles, but not just ANY type of waffle. This one had to have a healthy dose of produce and pizzazz. After mulling around with the concept for a little while longer, the ‘A-HA!’ moment came:
Why not show parents and their children how to make colorful waffles which utilize three different sweet potato varieties?
The accumulation of all these factors results in the creation of what I deem as ‘Whimsical Waffles’. Sweet potatoes served as the perfect ingredient for this recipe for a few reasons: First, due to the glucose they contain, they’re naturally sweet, and would not require any additional sugar. Second, sweet potatoes are positively notorious for their high amounts of vitamin A, among many other important nutrients and minerals. Finally, the colorful sweet potato varieties served as a great way to provide natural coloring to food, without the reliance on processed chemical-laden food coloring, often found at supermarkets.
Did I also mention that this recipe is gluten free?! If I haven’t now you know!
I would like to impart a couple words of advice, before cooking these waffles:
1. As you will see in the directions, it is HIGHLY recommended to split the batter into three separate bowls, in order to preserve the integrity of each colored mixture.
2. Due to the incorporation of chickpea flour, you may find that these sweet potatoes have a very hardy dense texture. I find them to be quite filling! The texture also leaves for a more pliable waffle. Feel free to place the finished waffles into a toaster or toaster oven to crisp up a bit, if that’s your preference. You can always opt out for a different four, as well!
3. You may notice that your purple sweet potato batter gradually begins to turn into a blue-green hue. THAT IS COMPLETELY NORMAL!! You see, a little bit of a chemical reaction occurs with the purple sweet potatoes. Sweet potatoes contain flavonoids, which are a type of anti-oxidant. From the moment they are opened and sliced, the purple sweet potatoes begin to oxidize, when the water soluble pigments in the cooked sweet potatoes are exposed to air! Let’s just say that the kiddos and their parents were blown away by this color transformation.
Alright folks, let’s move onto the recipe, shall we?
1 small purple sweet potato
1 small white sweet potato
1 small orange sweet potato
3 Eggs, separated
3 cups of chickpea flour, separated
3 tsp. Baking powder, separated
1.5 tsp. Baking soda, divided into three
0.75 tsp. salt, divided into three
1.5 tsp. cinnamon, divided into three
0.75 tsp. Nutmeg ground, divided into three
1.5 cup Milk, divided into three
1.5 tsp. Vanilla extract, divided into three
1 can of cooking oil
1.Take each potato, and cut into ½” slices.
2.In a large saucepan, fill it with 3” of water and allow to gently boil on medium-high. Once the water boils, add sliced potatoes, cover, and steam for 20-25 minutes, or until the potatoes are soft to pierce with a fork. Immediately take potatoes out one by one, and let them sit in a cold water bath for about two minutes. Once cool to touch, gently remove skin. Afterwards, place each of them into three designated medium-large bowls.
3.Preheat waffle iron and spray with cooking oil. While iron is pre-heating, mash each of the potatoes in their designated bowls until they have the consistency of a puree. Afterwards, add each of the remaining listed separated ingredients into each of the three designated bowls. This will serve as the batter for each of the colored sweet potatoes.
4.Take a mixer and mix each of the batters on medium speed for about 45 seconds-1 minute, until each of them has a smooth consistency. Each of the batters will be thick.
5.In each waffle mold, add one heaping tablespoon of each individual batter mixture into a third section of each waffle mold. With a clean spoon, gently swirl with a large tablespoon to make a marbled pattern unto each waffle iron mold and cook for three minutes, or until golden on both sides. You may notice that the purple sweet potatoes have turned blue/green. That is completely NORMAL.
6.Serve with maple syrup and/or fresh fruit, and enjoy!
12 servings | Per serving: 152 calories/ 7.25g protein/ 3g fat/ 24g carbs/ 3.8g fiber per serving