Serve up these sweet potato waffles for the ultimate Saturday brunch spread. Simply delicious topped with avocado and rocket, and just a hint of lime.
200 g cold cooked sweet potatoes
150 g gluten-free flour
2 tsp baking powder
2 tsp cumin
4 Tbsp Gram flour mixed with 4 tbsp water
350 mL almond drink
2 Tbsp coconut oil
4 tsp nigella seeds
2 handful of rocket
- Peel and mash the sweet potato until smooth. Sift the flour, cumin, salt and baking powder into a mixing bowl.
- Whisk together the gram flour and almond drink. Gradually whisk the wet ingredients into the dry until you have a smooth batter.
- Grease a waffle iron liberally with coconut oil, sprinkle in a little of the nigella seeds and heat until hot. Cook the batter in batches until all the batter is used up, keeping the waffles warm as you go.
- Peel and slice the avocado, top the waffles with sliced avocado and rocket, serve with a couple of lime wedges on the side to squeeze over.