Sweet Potato Ginger Waffles with Candied Nuts
Kickstart your day with these sweet potato ginger waffles topped with crunchy candied nuts for a breakfast full of flavor!
Equipment
- Mixing bowls
- whisk,
- waffle iron
Ingrediënten
For the candied ginger nuts:
- 60 g pecan halves
- 28 g packed light brown sugar
- 14 g nondairy butter
- 15 ml Triple Sec dark rum, or water
- 2 teaspoons grated gingerroot
For the waffles:
- 235 ml plain soymilk
- 2 teaspoons apple cider vinegar
- 120 g whole wheat pastry flour
- 16 g arrowroot powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 170 g homemade or canned sweet potato purée
- 30 ml pure maple syrup
- 30 ml canola oil
Instructies
To make the candied ginger nuts:
- Place pecans, brown sugar, nondairy butter, Triple Sec (or alternative), and ginger in a small saucepan.
- Cook over medium-high heat, stirring often, until the liquid reduces and the nuts are golden, about 5 minutes.
- Set aside to cool.
To make the waffles:
- Combine soymilk and apple cider vinegar in a medium bowl; let sit until it curdles into buttermilk.
- In a large bowl, whisk together flour, arrowroot powder, cinnamon, ginger, baking powder, and salt.
- Whisk sweet potato purée, maple syrup, and oil into the curdled soymilk mixture until well combined.
- Gently fold wet ingredients into the dry mixture, being careful not to overmix.
- If the batter is too thick, add additional soymilk, 1 tablespoon at a time, until the consistency is manageable.
- Fold in the candied ginger nuts.
- Cook the waffles according to your waffle iron’s instructions until golden and crisp.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a spiced white wine like Gewürztraminer or a non-alcoholic apple cider for a comforting combination.Nutritional Information
Calories: 140 kcal | Carbohydrates: 22 g | Protein: 3 g | Fat: 5 g | Sugar: 6 g | Salt: 0.2 g
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