You want to talk about passion projects? Let’s start with waffles.
When I was growing up, every Sunday was brunch day. We would come home from church in our Sunday best, only to change and throw on aprons for a morning of pancakes or waffles, bacon and eggs. And when I say “we,” I actually mean my dad. I’m pretty sure my primary role was bacon-eater and requester-of-highly-specific-pancake-shapes.
I still associate homemade waffles with those luxurious mornings. Brunch followed by hours of reading on the couch? Somehow that peace and quiet seems like more of a treat than brunch out in the city.
When Jim and I first started dating, we made brunch together for some friends staying at my house. Waffles were the first item on the menu, and we both reminisced about our parents cooking waffles on weekend mornings. Both families had their own special waffle recipe (ahem Bisquik, go Johnstons!) but there wasn’t one that fit my paleo menu.
Enter Project Waffles. I made it my goal to try waffle recipe after waffle recipe, looking to create my very own signature waffles. Sweet potatoes worked so well in brownies that making these sweet potato waffles from Adventures of Pip seemed like a no-brainer. I changed the spices and added some coconut flour for a firmer consistency. If you have a few sweet potatoes on hand, make a container of sweet potato puree and keep it on hand for meals morning, noon and night!
These paleo sweet potato waffles are thick and fluffy. No matter what heat and cooking time I used, they remained absorbent and ready to soak up every drop of maple syrup on the plate. They are somewhat delicate, but they firm up in the refrigerator overnight and make a wonderful post-workout snack or quick breakfast on the go. I recommend using a spray (coconut oil or butter) to grease the waffle maker.
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Project Waffles: Sweet Potato Waffles
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 30 minutes
Serves: 3-4 circular waffles
1 waffle
A sweet breakfast treat packed with sweet potato and free of grains and refined sugar
Ingredients
2 cups sweet potato puree (about 2 large sweet potatoes worth)
4 eggs
2 tablespoons coconut flour
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon Chinese 5-spice or allspice
a dash of cloves
a mister with coconut oil or butter for greasing the waffle maker
Preparation
In a large mixing bowl, combine all ingredients while heating up the waffle iron. Grease waffle iron or spray with coconut oil or butter, thoroughly coating to avoid sticking. Pour batter into the center, leaving about 1.5 inches clear around the edge of the waffle iron. Close iron and cook until done. Makes 3-4 circular waffles as shown. Serve with maple syrup, apple sauce, almond butter or other desired toppings.
Notes
Slightly adapted from Adventures of Pip
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http://jaybirdblog.com/project-waffles-sweet-potato-waffles/
Next up, I’d love to try to perfect a paleo version of the “hotel waffle”–the crisp, golden make-your-own waffle offered at hotel continental breakfasts and in dining halls. I also want to make a waffle breakfast sandwich like the one I tried in Michigan. If you have recipe suggestions, I’m all ears! In the meantime, what are your favorite waffle toppings?