Sweet Potato Waffles ( vegan, gluten free)


Yet again sweet potatoes take over my recipes. Apologies to any followers who don’t like sweet potatoes, as you can now see I love everything about them and will be making numerous sweet potato recipes. Can I just say my waffle maker was such a good investment and I love making homemade waffles!

To think for most of my life I lived off high amounts of processed foods. My waffles growing up consisted of heavy amounts of butter and doused in cinnamon and sugar. That’s all changed to healthier versions.

These are super easy to make and quite yummy. I like getting creative with toppings so I made a yummy almond butter syrup. I’ll post that recipe as well. Seriously I truly hope others enjoy my creations as much as I do. I do have to say my recipes are healthy and if it’s not something you are used to the taste may be bland.

Ingredients for waffles:
1 sweet potato peeled
2 flax seed eggs  ( 2 tablespoon flax meal 6 tablespoons water)
2 tablespoons coconut syrup
1 cup gluten free oat flour
1 teaspoon vanilla extract
1 teaspoon nutmeg
1/4 teaspoon sea salt

Directions:
I boiled my sweet potato then mashed it with a fork. Grind oats into flour add to a mixing bowl. Add all ingredients and mix well. Heat your waffle iron to setting 3 and pour on batter. There’s enough batter for 2 waffles.

As waffles cook prepare almond butter syrup.

Almond butter syrup recipe:
1/2 cup almonds
1 teaspoon coconut oil
1 teaspoon cinnamon
1 teaspoon coconut syrup
Almond milk ( about 1/4 cup pour in as it runs to get a creamy sauce consistency)

Directions:
Add all ingredients to a food processor and blend add in the milk as it runs.

Once waffles are done top with the syrup and fresh or thawed frozen blueberries and enjoy!

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Sweet Potato Falafel

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Yes yet another sweet potato recipe. I’m honestly thinking I can live off sweet potatoes and be fully happy. Just to point out why I’m eating sweet potatoes over yellow or white. With weaning off psych meds I’m limiting foods that spike my blood sugar because constant spiking and dropping of my blood sugar can cause mood issues or irritability. So sweet potatoes don’t effect blood sugar levels like a white or yellow potato would. I’m all about healing my brain and staying stable and eating a ton of sweet potatoes while I do it. What I also love about sweet potatoes is that they can be eaten raw. What’s not to love about a sweet potato. To think I refused to even try them until about 2 years ago. Crazy I know.

I’ve only eaten falafel a few times and always felt so full and bloated after trying them seeing they were fried in oil. So I’ve made homemade baked falafel on a few occasions and they are so delicious! I love preparing a large amount of fresh chickpeas and saw I had sweet potatoes and thought about mixing them. By all means if you enjoy frying up falafels when you prepare them go for it. Still trying to keep my weight under control so baked is perfectly fine with me.

Ingredients:
1/2 of a large sweet potato
2 cups chickpeas
1/2 tablespoon cumin
2 tablespoons tahini
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon ground ginger
1 teaspoon tumeric
Black pepper
1/4 cup gluten free oat flour
1/2 cup extra gluten free oat flour to mix in at the end

Directions:
Cook the sweet potato I kept the skin on and steamed in. Add chickpeas and sweet potato and everything but the 1/2 cup of oat flour and combine. Once mixture is well combined form into small patties and now coat with the oat flour and ball again. Do this with all of the falafel. Then add to non stick baking sheet or line with parchment paper or spray and bake at 350° for 15 minutes on one side then flip and bake for 10 or 15 more minutes.

Enjoy!

Sweet Potato Chickpea Pizza ( Gluten Free, Plant Based)

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This intermittent fasting and drastically cutting calories takes time to adjust to. Fasting isn’t so bad, but dropping my caloric intake is an adjustment for me. In the past when I needed to lose weight I’d just work out extra, but now I easily gain weight even with eating healthy and working out.

Sweet potatoes have turned into my new addiction. I used to eat a higher amount of yellow potatoes, but with weaning off psych meds I can’t have constant blood sugar spikes . So I will probably be posting numerous sweet potato recipes. Thinking of making a sweet potato banana nice cream.

I didn’t check my kitchen to make sure I had all my pizza crust ingredients and started preparing it to realize I had no yeast. So I tweaked my usual recipe to keep it yeast free and oil free. This way came out a bit crisper so it all worked out.

I made a stretchy cashew cheese and a spicy tomato carrot sauce. Then I topped it with sweet potatoes and chickpeas and threw on some curry and ginger seasoning. This meal is my lunch and dinner.

Ingredients for crust:
2 1/2 cups oat flour
1 cup water
1/4 teaspoon sea salt
1 1/2 teaspoon onion powder
1 1/2 teaspoon garlic powder
1 1/2 teaspoon Italian seasoning
1 teaspoon baking powder
Black pepper

Directions:
Combine ingredients in a mixing bowl then press onto a pizza baking sheet. I added extra Italian seasoning then baked it for 10 minutes at 350°.

While the pizza crust is baking prepare the sauce, cheese, and toppings.

Recipe for sauce:
1 large tomato
1 carrot
4 Sundried tomatoes
1 date
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Sriracha  ( optional)
Red pepper flakes

Directions:
Combine all ingredients in blender.

Now clean the blender and prepare cheese.

Ingredients for cheese.
1/2 cup cashews soaked and drained
1 cup almond milk
1/3 cup nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
Black pepper and sea salt to taste
6 tablespoons tapioca flour ( this flour is needed to make it stretchy cheese)

Directions:
Add all ingredients to high speed blender except the tapioca flour. Then add cheese sauce to a pot and cook on low heat and add in the tapioca flour and stir until it’s a stretchy cheese consistency. Once fully cooked form into balls and place in ice water for 5 minutes.

Crust is ready to add toppings so add the sauce then the cheese then peel and thinly slice the sweet potato  and add to pizza along with chickpeas. Bake for 30 to 35 minutes at 350° until the sweet potatoes are fully cooked. Optional is to season it with dried ginger and curry powder.

Enjoy!

Sweet Potato and Broccoli Cashew Cheesy Soup

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You may see a lot of sweet potato recipes on my blog coming up, because I’ve got a ton of sweet potatoes in my house. I usually make this soup with yellow potatoes, but I’m eating a higher amount of sweet potatoes instead of yellow because they are healthier. I can vouch this soup comes out amazing in my vitamix if you don’t own a vitamix might be slightly different.

Ingredients:
1/2 of a sweet potato peeled
1/2 cup cashews soaked and drained
1/2 of a large carrot
1 cup almond milk
1/3 cup water
1/3 cup nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon better than bouillon vegetable base low sodium soup broth
1 medjool date
1/4 teaspoon sea salt
1 cup broccoli florets

Directions:
Add cashews, milk, carrot, sweet potato, nutritional yeast, onion powder, garlic powder, medjool dates and sea salt to the vitamix. Blend well. Add the 1/3 cup water and vegetable broth to a pot and heat to dissolve the broth. Transfer the cheese sauce to the pot and add in the broccoli. Bring to a boil then simmer until the broccoli is cooked. Then carefully add 1/2 of the soup with 1/2 of the broccoli to the vitamix and turn on low and blend. Then transfer back to the pot and it’s ready to be served. Makes 2 servings.

Enjoy!

Homemade Almond Milk- The Easy Way

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So often I run out of non dairy milk when I desperately need it. Today I just wanted a cup of herbal coffee and was bummed I had no non dairy milk in my house. So then I whipped up some almond butter and used a tablespoon of almond with some water and vanilla extract. That’s the easiest way to make fresh almond milk no need for a nut milk bag either. I tend to make small batches, because it doesn’t stay fresh for very long. So I keep it for a few days only. Now I can also create my dinner that will call for some almond milk.

Ingredients:
5 tablespoons nut butter ( if you’ve never made fresh nut butter then simply add a cup of almond to your food processor and let it run until it forms a creamy nut butter consistency)
2 cups filtered water
1 teaspoon vanilla extract

Directions:
Simply add all the ingredients to your high speed blender and viola!

Enjoy!

Also please check out my raw apple doughnuts if you’d like I make those with fresh almond butter and man are they delicious!

Carob Waffle with Cherry Nice Cream ( gluten free, vegan)

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Loving cherries at the moment. I’m drastically cutting my calories in hopes to get my weight issues under control ( hate hypothyroidism) so I was just planning on having the cherry nice cream for breakfast, but said screw it I want waffles and nice cream. So I settled with one carob Waffle. Totally happy and at peace with my decision I’ll just snack less today.

Ingredients for waffles :
1 cup gluten free oat flour
2 flax seed eggs ( 2 tablespoons flax meal 6 tablespoons water )
3 tablespoons extra water to combine
3 tablespoons coconut syrup ( any liquid sweetener will do)
2 heaping tablespoons carob powder
1 teaspoon vanilla extract

Directions:
Combine all ingredients in a mixing bowl. Then heat your waffle iron to setting 3 and pour batter on and allow to fully cook.

While the waffle is cooking prepare the nice cream.

Ingredients for cherry nice cream:
1 large frozen banana
1/2 cup pitted cherries
1 teaspoon vanilla extract
1/2 tablespoon tart cherry extract ( optional if you don’t have but gives good flavor)

Directions:
Add all the ingredients to the food processor and blend well to combine.

Once waffles are done top with the nice cream and a few cherries if you’d like and enjoy!

Raw Cherry Pie

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Yay for cherry season! Hoping to create a few cherry recipes. This pie just randomly came to my mind and it’s healthy so no guilt eating it. The crust is dates and unsweetened shredded coconut. The filling is a whole lot of cherries and dates and Chia seeds. Super easy to make as well.

Ingredients:
1/2 cup of cherries + 1/3 cup
1 tablespoon Chia seeds
15 medjool dates
1 cup shredded coconut
1/4 teaspoon sea salt  ( optional)
3 tablespoons water

Directions:
First prepare the crust. Add 12 pitted dates to a food processor and add the cup of shredded coconut and optional 1/4 teaspoon sea salt. You want a well combined consistency that you can form into the crust. I sprayed a plate with coconut oil seeing the crust is super sticky. Form the crust with a bowl type of look so it holds in the cherry filling. Now make the cherry filling. Cut up 1/2 of the cherries and add those to the food processor add in 3 medjool dates and a 3 tablespoons filtered water and blend. Then add the cherry filling to the pie crust and stir in 1 tablespoon Chia seeds and cut up the rest of the cherries the 1/3 cup  and add those to the filling. Refrigerate preferably overnight so the Chia seeds thicken it, but a few hours is fine as well.

Enjoy!