Fluffy, golden waffles that make for a deliciously different brunch or lunch. You’d never know they were vegan.
This recipe was created by Luke Willcox - New Product Development team.
SEASON
Autumn/Winter
COMPLEXITY
Intermediate
PREPARATION TIME
50 minutes
COOKING TIME
20
SERVES
Serves 4
Ingredients
1 large, sweet potato (300g)
300ml almond milk
1 tablespoon apple cider vinegar
3 tablespoons olive oil, plus extra for cooking
180g gluten free plain flour
1 ½ teaspoons baking powder
3/4 teaspoon sweet smoked paprika
2 spring onions, finely sliced
Small bunch dill, finely chopped
Small bunch parsley, finely chopped
Sea salt and freshly ground black pepper
For the spinach
2 tablespoons olive oil
400g frozen spinach, defrosted and drained
¼ teaspoon grated nutmeg
1 tablespoon dairy-free butter
Sea salt and freshly ground black pepper
Dairy-free crème fraîche, sour cream or yogurt, to serve
Method
1
Preheat the oven to 220ºC / 200ºC fan / Gas mark 7. Prick the sweet potato all over with a fork, place on a tray and bake in the oven for 40-45 minutes, or until tender. Let cool, then cut in half and scoop out the flesh. Place in a bowl to one side.
2
Pour the milk into a jug and stir through the apple cider vinegar. Leave to one side for 5 minutes, then stir in 3 tablespoons of olive oil.
3
Sift the flour, baking powder and smoked paprika into a large bowl, then stir through the chopped herbs. Make a well in the centre of the flour mix and pour in the milk mixture.
4
Mash the sweet potato flesh well with a fork, add to the batter and whisk to combine.
5
Preheat a waffle maker and brush with a little olive oil. When ready, pour the batter into the waffle maker and cook for 6 minutes, or until the waffles are puffed and golden all over. Keep the cooked waffles warm while you repeat with the remaining batter.
6
While the waffles are cooking, prepare the spinach. Add the oil to a pan and place over a medium heat. When glossy, add the spinach and cook gently until warmed through.
7
Add in the nutmeg and dairy-free butter and season well. Serve alongside the waffles with a few dollops of dairy-free crème fraîche, sour cream or yogurt.
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