Savoury Bruschetta Sweet Potato Waffles
I have been looking for new brunch and lunch ideas and came up with this wonderful creation! I experimented with my buckwheat flour and came up with these savoury sprouted buckwheat sweet potato waffles. Sprouted buckwheat flour is easier on the stomach for digestion and is a great gluten free flour option! It is great for baking, and for making waffles and pancakes! I have been testing these waffles out with different types of toppings and have been obsessed with all of them!
These waffles are definitely my new favourite brunch recipe! My trick is that I make a large batch of waffles and I freeze the leftovers. I place the leftover waffles individually in ziplock bags and then I freeze them for later! When I pull out the waffles from the freezer I let them thaw and then I stick them in the toaster! This is the perfect way to freshen up the waffles and make them nice and crispy!
I topped these waffles with bruschetta mix. I mixed together diced tomatoes and avocado then topped them with a pinch of salt, pepper, parmesan cheese and then drizzled them with balsamic glaze. They made the perfect refreshing lunch and the juicy tomatoes added a nice twist to the waffles!
When making waffles, it is very important to put enough oil on the waffle iron to prevent the waffles from sticking. To keep the waffles fresh and hot, I always turn on the oven when I start making the waffles and then place the cooked waffles in the oven to keep hot until all of the waffles have been cooked. Keeping the oven on higher heat will keep them hot and will also keep the crispy.
Savoury Buckwheat Sweet Potato Waffles - Recipe
Prep Time: 20 minutes
Cook Time: 3-4 minutes (per waffle)
Yields: 9-10 small waffles
2 cups steamed sweet potato 2 cups sprouted buckwheat flour
3/4 plain Greek yogurt
1 + 1/3 cup milk
1 tsp salt
2 tsp baking powder
1/3 tsp black pepper
1/4 cup chopped green onions
1/4 cup fresh basil
1. Peel 1 large sweet potato and dice into small cubes.
2. Place in double boiler and steam for 15 minutes. Let cool for 5 minutes.
3. Place cooked sweet potato in the blender with all other ingredients. Blend for 1-2 minutes until smooth.
4. Preheat waffle iron. Once hot, brush with avocado oil and place approximately 1/2-1 cup of batter on the waffle iron (depends on how big you want them).
5. Cook for 3-4 minutes until golden brown.
6. Repeat until all batter is cooked (make sure to oil the waffle maker each time to prevent sticking).
7. Keep waffles in oven to keep warm until all waffles are made.
8. Top with desired toppings, serve and enjoy!