Enter the sweet potato waffle. My mind is blown. Yours will be too.
Sweet Potato Waffles
Excerpted from Whole Grain Vegan Baking by Celine Steen and Tami Noyes
Lightly textured with a gorgeous color, these waffles are a flavorful way to start any day. Three whole grains and sweet potatoes add up to serious satisfaction. Sweet potatoes and spice aren't just for fall—enjoy them year-round!
Celine and Tami's M.O. with Weight and Measurements
"We use one bowl for dry ingredients and another bowl for wet ingredients, and we keep a smaller bowl or two handy in case a few ingredients need to be weighed separately. For each ingredient, we've listed our preferred method of measurement first to help your baking get off to the best possible start."
10 ounces (280 g) 1-inch (2.5 cm) peeled sweet potato cubes
1 3/4 cups (325 ml) refrigerated coconut milk; more if needed
1/4 cup (60 ml) neutral-flavored oil
1/4 cup (60 ml) pure maple syrup
240 g (2 cups) whole wheat pastry flour
60 g (1/2 cup) barely flour
60 g (1/2 cup) corn flour
16 g (1 tablespoon plus 1 teaspoon) baking powder
1 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
Nonstick cooking spray
Fill a medium-size saucepan halfway with water and bring to a boil over high heat. Add the sweet potato and decrease the heat to a simmer.
Simmer for 10 minutes or until fork-tender. Drain and let cool until the cubes can be handled. Put the potato, milk, oil, and maple syrup in a blender. Process until smooth.
Combine the flours, baking powder, salt, cinnamon, and cloves in a medium-size bowl. Stir together.
Pour the potato mixture into the dry ingredients and stir to combine. The mixture will be thick but should be spreadable. If not, stir an additional tablespoon or two (15 to 30 ml) of milk.
Preheat a waffle iron to high heat. Lightly coat with cooking spray. Spoon 2/3 cup (180 g) batter onto the waffle iron and cook according to the manufacturer's instructions.
Yield: 6 standard waffles.
Have Your Cake and Feel Good About It Too!
Do whole grain flours intimidate you? Does amaranth flour sound fascinating but perhaps a little too froufrou? Do you love the chocolate cherry scones at your local coffee shop, but feel way too scared to attempt them on your own?
Fears begone! You are now in the safe (albeit floury) hands of Celine Steen and Tamasin Noyes, two vegan ladies who know their way around the oven—and barley and buckwheat flour too. Expect to see not an ounce of white flour, refined white sugar, or powdered egg replacer in this book. Instead, indulge in wholesome breads, muffins, pies, pancakes, and other treats that draw on the nutty depth of flavor and enhanced taste of ingredients like whole grain flours and natural sweeteners.
All you need is a bowl, a spoon, and a little can-do! attitude to whip up treats like Caramel Nut Barley Squares, Potato and Walnut Wheat Bread, and Chocolate Raspberry Tart. With more than 100 recipes to choose from, the hardest thing you’ll have to do is pick out what to bake first!
Your taste buds will love you, your friends will adore you, your waist will thank you, and the planet will be singing your praises with Whole Grain Vegan Baking. You’re just a whisk away!