Almond Flour & Coconut Sweet Potato Waffles With Agave Siracha Sauce

By • March 24, 2014 • 0 Comments



Author Notes: 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!
Andie

Serves 3-4

Waffle Batter

  • 1.5 cups almond flour
  • 1 tablespoon arrowroot powder
  • 1/4 cup unsweetened shredded coconut
  • 1/2 teaspoon baking soda
  • 3/4 teaspoons 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)

Agave Siracha Sauce

  • 2 tablespoons siracha
  • 4 teaspoons agave nectar
  1. Preheat waffle iron to medium/high.
  2. Begin by mixing the dry ingredients: almond flour, arrowroot powder, baking soda, salt, unsweetened coconut, and cinnamon. Set aside.
  3. Now mix the wet ingredients: Eggs, almond milk, raw honey, and vanilla extract. Once whisked together add your dry ingredients and mix with a spatula until all ingredients have been combined. Now fold in the sweet potato. The sweet potato addition may seem like a lot and it may make your dough seem overwhelmingly thick but its fine.
  4. Spray your waffle iron with cooking spray to prevent sticking. I personally like to use coconut oil spray from trader joes. Add your batter to the iron spreading it evenly and let your waffle iron do the rest. When the waffle is done it will be beautifully browned and crisp! Repeat until all batter has been used.
  5. Now mix the agave and siracha together to make the sauce and drizzle a spoonful over the top of your waffle. Be careful not to put to much on a first because siracha sauce is spicy. If you can handle the heat then do what you gotta do. The suace mixture mentioned above doesn't make a ton so if you want to make more just stick the the ratio 1 T siracha to 2 tsp agave. You can make these waffles ahead of time and freeze to eat later.
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