Chocolate chunk waffles, yes we said it!
Just perfect for that breakfast-in-bed-special- Sunday. And basically any other day.
Sweet potatoes will help us maintain that gorgeous, glowing skin.
Serve these with a cold glass of fresh almond milk.
2 small Sweet Potatoes - roasted and cooled
2 tablespoons Chia Seeds
6 tablespoons filtered Water
1 ¼ cups Almond Milk
1 tablespoon Apple Cider Vinegar
1 ½ cups Spelt Flour
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon sea Salt
1 teaspoon ground Cinnamon
1/4 cup Coconut Oil - melted at room temperature
2 tablespoons Coconut Sugar
2 tablespoons pure Maple Syrup
2 teaspoons pure Vanilla Extract
1 bar Dark Chocolate - cut into small chunks
Coconut Oil spray
Place a rack in upper third of oven. Preheat to 425°F
Wrap whole, unpeeled sweet potatoes in foil. Place on a rimmed baking sheet and allow to bake until fork tender (about 60 minutes)
Remove potato from oven and allow to rest until cool enough to handle. Discard the peel, mash well with a fork, set aside. (If you want your waffles NOW, feel free to microwave sweet potatoes with the ‘potato’ setting)
In a small bowl; combine chia seeds and filtered water.
In another small bowl; Combine almond milk and apple cider vinegar. Set each aside until chia forms gelatinized consistency and milk is curdled.
In medium bowl; Whisk together flour, baking powder, baking soda, sea salt, and cinnamon. Set aside.
In another medium bowl; Combine coconut oil, coconut sugar, maple syrup, and vanilla extract. Whisk in the mashed sweet potato, chia mixture, and milk mixture until well combined.
Add the wet ingredients to dry ingredients and allow to rest while the waffle iron heats.
Thoroughly spray waffle iron with coconut oil spray. Add ½ cup waffle batter, cook according to your specific waffle iron’s instructions (about 6-7 minutes for crispy waffle perfection].
Repeat with remaining batter. Serve & enjoy warm with fresh berries and pure maple syrup.
6g Protein | 7g Fiber | 12g Fat | 13g Sugar | 39g carbs | 285 calories