Plant-based Sweet Potato Waffles

Easy 
Makes 3 large waffles or 4 small ones 
Preparation time: 10 minutes
Cooking time: 5 minutes 
 

For the waffle mixture:

• 185 g Woolworths Kara Orange Sweet Potatoes , grated
• 80 g Woolworths Rolled Oats
•  1 t Woolworths Baking Powder
• Pinch of sea salt
• 1 T Woolworths Maple Syrup, optional
• 2 T Woolworths Golden Flaxseed Flour (combined with 1 T water)
• 2 T Woolworths Golden Flaxseed Flour
•  3 T Woolworths Organic Unsweetened Almond and Rice Drink
• 1 T  Woolworths Almond Nut Butter

For the sweet version – - Sticky maple strawberries and coconut yoghurt waffles:

• 150 g Woolworths Plant Powered™ Plain Cultured Coconut, to serve
• 250 g Woolworths Strawberries
• 1–-2 T Woolworths Maple Syrup
• Toasted almonds, to serve

For the savoury version –- avocado and basil pesto (no cheese):

• 40 g Woolworths Raw Flaked Almonds, toasted
• 60 g Woolworths Basil
• Lemon juice 
• ½ clove garlic
• 1 ice block 
• Salt to taste
• Olive oil, to blend 

1. Place the oats in a food processor or high-speed blender, and blend or pulse until a mealy texture is formed.
2. Place the ground oats in a large bowl. Add the baking powder, salt, and whisk to combine.  
3. Place the grated potato into a food processor or high-speed blender add flax mixture, milk, flax meal, and nut butter to the grated potatoes, and blend or pulse until they are well-combined. Transfer the mixture to the bowl with the ground oats and mix until combined. The batter will still be gritty due to ground oats. Let the prepared batter sit for 10 minutes.
4. Heat a waffle iron, and spray it with non-stick cooking oil. 
5. Once heated, scoop and heaped spoonful’s of the waffle batter into the waffle iron. . Help the batter spread with a palette knife or the back of a wooden spoon. Cook the batter 4–-6 minutes before removing it from the waffle iron. *Note that each waffle maker cooks differently, so check progress at every 2 minutes.
6. They will be slightly golden and crisp on the outside and soft on the inside. 
7. Repeat the cooking process until all the batter has been used. Let the waffles cool on a plate or baking rack.

For the sweet version:

• Chop or halve your strawberries and toss in the maple syrup to coat. Spoon your coconut yoghurt over your waffles and top with sticky strawberries and toasted almonds to serve. 

For the savoury version:

• Add to a Nutri-Bullet and drizzle over sweet potato waffles with sliced creamy avocado and grilled baby tomatoes.