Sweet Potato Maca Waffles
Although maca is usually added to sweet recipes, it sits very well within the flavour profile of these savoury sweet potato waffles.
The waffles have been topped with the much-loved brunch combo of smashed avocado and egg. For a sweet alternative, replace the nigella seeds and chives with your favourite pancake topping, but please do try the savoury version first – it makes a delicious, healthy and hearty breakfast or light meal!
140g cooked sweet potato
3 large eggs, separated
80g raw courgette, grated
50g ground chickpea flour
25g ground almonds
25g gluten-free flour
15g coconut oil, gently melted
2 tsp gelatinised maca
A good pinch of Herbamare (herb salt) seasoning
2 tsp chopped chives – dried or fresh (savoury option)
1 tsp nigella (onion) seed (savoury option)
A little oil for spraying the waffle iron
1 large ripe avocado
2 tsp cider vinegar
A good pinch of Herbamare (or herb salt) seasoning
4 poached or fried eggs
Chilli flakes to taste
Salt and pepper to taste
- Wash two medium sweet potatoes, dry them and then rub the skins with olive oil. Bake at 185 ℃ for 45 minutes to an hour – until the flesh is soft and cooked through. Leave to cool. This step can be done the previous day.
- Wrap the grated courgette in a tea towel or kitchen towel and squeeze to remove as much liquid as possible.
- Heat up your waffle iron on medium before you start mixing the waffle ingredients.
- Scoop the cooled sweet potato flesh from the skins and check its weight. Spoon into a medium mixing bowl and mash with a fork or potato masher. Add the grated courgette.
- Separate the first three eggs. Place the egg whites in a clean medium mixing bowl and whisk until stiff. Pour the egg yolk in with the mashed sweet potato and courgette and stir to mix.
- Stir the remaining dry ingredients into the veg mix and pour in the warm melted coconut oil, stirring to mix.
- Lastly, fold in the egg white, gently keeping the mixture light and fluffy.
- Immediately spray the waffle iron with a little oil. Note: if you don’t have a waffle iron, heat up a dessert spoon of oil in a large frying pan.
- Pour half to a third of the mixture in to fill your waffle iron and gently close the lid. Cook for about 5 mins, until the mixture is cooked through and golden brown. Alternatively, drop generous tablespoons of the mixture into your heated frying pan and fry on both sides over a medium heat.
- Meanwhile, scoop the avocado flesh in a separate bowl and mash coarsely with a fork. Stir in the cider vinegar and seasoning. Also poach or fry the four eggs for the waffle topping.
- To serve, spread a layer of the avocado mixture on a plated helping of waffle and top with the egg. Season with black pepper, salt and a few chilli flakes to taste.
400 kcals; fat 25.8g; carbs 27g; of which sugars 5.5g; fibre 7.9g; protein 17.3g.
Recipe by Ali Prentice, Nutri Know-How