Almond Flour & Coconut Sweet Potato Waffles with Agave Siracha Sauce


I love breakfast food. I could eat it for every meal if I had to. This recipe is the kind of perfect weekday breakfast that you could very easily eat for dinner as well! Serve it up with breakfast sausage and youve got breakfast. Pair it with some chicken and you've got yourself a great chicken and waffles combo for dinner! The agave siracha sauce is the perfect sweet and spicy combo and it pairs oh so well with the flavors of sweet potato and coconut in the soft but crisp waffle. This waffle is gluten-free and grain-free but not flavor-free. The combination of the sweet potato and unsweetened coconut develops a flavor profile that matches perfectly with the nutty almond flour and cinnamon. In creating this recipe I initially wanted to make sweet potato hash brown waffles that were simply shredded sweet potato in a waffle iron. I ended up with a pile of something I guess you could call a sad excuse for hash browns. So I ended up deciding to try a regular grain-free paleo waffle recipe I found on PaleOMG and adding shredded sweet potato to it. The batter came out thick with the addition of the sweet potato but not to worry this is just fine. I simply spread the batter out over the waffle iron and it came out delicous!

What you will need

1.5 cups almond flour

1 tablespoon arrowroot powder

1/4 cup unsweetened shredded coconut

1/2 teaspoon baking soda

3/4 teaspoon sea salt

1/2 teaspoon cinnamon

2 eggs

1/4 cup vanilla almond milk (I used the light version by silk)

1 tablespoon raw honey (melt slightly to help mix in)

1 teaspoon pure vanilla extract

1.5 cups shredded sweet potato (wrap in tea towel and squeeze out any excess moisture)

2 tablespoons siracha

4 teaspoons agave nectar


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