No waffling! These gluten and sugar-free waffles are amazing
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I love waffles. They're good for a leisurely breakfast during quarantine or any time. They're a good take-with-you food too...you don't even need utensils.
Waffles are perfect for breakfast, lunch, dinner or snack.
But there are among you, those who have a gluten intolerance issue or celiac disease who need an alternative to the flour-based batter.
I did a little poking around the internet and did a little experimenting with various flours in my pantry. At the same time, I was also working on a sweet potato dish for dinner. That's when the idea of a sweet potato-based recipe hit me. (Hey, potato pancakes are a thing...why not sweet potato waffles?)
Some inspiration from the website Lemons and Basil, which is a healthy lifestyle site, set me on the path for this eventual recipe. My friend Lori recently sent me some sprouted barley flour and she always brings maple syrup when she visits from Vermont so I worked those in.
Gluten Free Sugar Free Waffles
Makes 4 waffles
- 1 cup of sprouted barley flour
- 2 tablespoons of almond flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 teaspoon of cinnamon
- 1/2 teaspoon of grated nutmeg
- 1 large sweet potato cooked, boiled and peeled
- 1/2 tablespoon of oil (I like the slight flavor boost I got from peanut oil)
- 1/3 cup of your favorite nut milk
- 3 eggs
- 2 tablespoons of syrup (if you can get real Vermont maple syrup, use it!)
- Preheat the waffle iron and grease the grids with butter or oil.
- Mix the flours, the baking soda, the salt, the cinnamon and the nutmeg in a big bowl.
- In a smaller bowl, mix the sweet potato, the oil, the milk, the eggs, and the syrup.
- Pour the wet ingredients into the dry ones and mix them until they are completely combined.
- The batter is going to be thick. Spread it onto the waffle grids and close the iron. As a general rule, the waffles are done when there is no longer steam coming from the iron.
- Pop the waffles out and dress them up any way you like.
