The days are getting a little shorter. The air has that special quality that signals the end of one season transitioning into another. Suddenly I’m craving nutmeg and cinnamon, ginger and cloves – sweet potato pie? How about waffles that taste like sweet potato pie?!
These waffles are Paleo-style which means no grains. These waffles won’t give you a sugar rush (unless you spill the maple syrup – oops!) as they are full of protein, complex carbs and good fats. Make a double batch and freeze some for easy school-day breakfasts. Just pop them still frozen into the toaster for a few minutes.
If you don’t have pumpkin pie spice you can blend your own from 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon ground cloves. Or for a fun flavor twist use Chinese Five Spice powder which is a blend of cinnamon, anise, clove, ginger and black pepper.
Sweet Potato Spice Paleo Waffles
1 cup mashed cooked sweet potato
1 cup almond butter
2 eggs from hens raised on pasture
1/2 teaspoon baking soda
1/4 teaspoon sea salt
coconut oil for greasing the waffle iron
Preheat your waffle iron according to the directions. Place the almond butter into a mixer and use the whisk attachment to whip the almond butter for about one minute. This helps to give the waffles a lighter texture and makes it easier to mix in everything else. Add in the remaining ingredients and continue to use the whisk attachment to mix it all up. The batter will be somewhat thick. Bake the waffles according to the directions for your machine. My Belgian waffle maker uses about 1/2 cup batter for 3 minutes. Yield from my machine was five waffles.
- 1 cup mashed cooked sweet potato
- 1 cup almond butter
- 2 eggs from hens raised on pasture
- 1 Tablespoon arrowroot powder (or equal amount of coconut flour)
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 teaspoons pumpkin pie spice (or 1½ teaspoons five spice powder)
- coconut oil for greasing the waffle iron
- Preheat your waffle iron.
- Place the almond butter into the bowl of a mixer and use the whisk attachment to whip the almond butter for about one minute. This helps the texture of your waffles.
- Add the remaining ingredients (except coconut oil) and continue to whip until everything is blended.
- Bake according to your waffle iron's directions using the coconut oil to grease the iron.