Often on weekends I get requests for waffles. We bought a waffle iron recently which during the last time I used I managed to inadvertently stab myself in the foot with the kitchen knife. I was chopping some fruit for the toppings and I turned around and knocked it off the chopping board and it went summersaulting down and ended up point down in the top of my foot. Bad luck. When the knife was removed the blood started flowing quite freely and I had to lay down to stem the flow and call Theresa. Not the first time I’ve had to call her for a kitchen accident, but I’ve always been accident-prone. But she never gets used to my casualties and almost fainted. Anyway, it ended up not begin so bad at the time, but then a week later turned infected, literally overnight, swelled up to double it’s normal size and I ended up in A&E.
|Gluten Free Sweet Potato Waffles with Cashew Cream|
Anecdote over, these waffles involved a more harmonious cooking session. There were no accidents and I improvised this recipe with a halve a sweet potato I found left over in the fridge. It did most definitely produce a different kind of waffle. Denser, less fluffy and you can taste the sweet potato, but I liked them and so did Theresa and as she’s notoriously the hardest judge to please and a pretty tough and exacting cookie (excuse the pun) when it comes to being cooked for, you can take it that these are worth trying.
Sweet Potato Waffles – Vegan & Gluten Free
1/2 sweet potato (boiled and peeled)
1/2 cup soya milk
1/4-1/2 cup cup water
1/2 cup gluten free flour (or I use a mix of rice, buckwheat and corn)
1 tbs molasses
1 tbs coconut oil
1 tsp cider vinegar
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
sunflower or any other neutral oil for greasing
- Grease your waffle iron well, the sweet potato in this recipe gets a little sticky. Heat your waffle iron according to makers instructions. Usually you just turn it on and wait five-minutes.
- Blend the sweet potato, soya milk, 1/4 cup or the water, coconut oil, cider vinegar, molasses and vanilla extract together. Set aside.
- Sift the rest of the dry ingredients together, then add the wet to the dry with deft, sparing strokes until just mixed. You want the batter to be the consistency of a very thick double-cream. Adjust by gently folding in more water if it’s too thick.
- Pour a ladleful of the batter into the centre of each mould. Close the lid and toast for about 4-5 minutes. Due to the sweet potato these take a couple of extra minutes more than regular waffles. Grease the waffle iron again between making each batch.
3/4 cup cashews, rinsed then soaked for 3 hours, preferably overnight
1/2 cup water
3 tbs agave or any other liquid sweetener
1 tsp vanilla extract
2 tbs lemon juice
1tbs coconut oil
pinch of salt
- Drain the cashews and place them in a small food processor or the jug of a hand-held blender with the rest of the ingredients. Blend for a minute or so, stopping intermittently and scraping down the sides until you have a smooth paste.