Is there always one thing that you see on a menu that is available gluten free and you just have to have it (no matter what time of day)? For me, it’s waffles – I so rarely find them that, when I do, excitement reigns and I’ll find myself having them for dinner. However, after getting bored of waiting to stumble across places that might have them gf, I decided to pull out my debit card and buy a waffle maker myself.
I’ll admit, the idea of cleaning the thing meant I still didn’t actually kick it into life for over four months, but I am now regretting this as after my first use the other day revealed that it’s non-stick and the easiest thing ever to wipe down.
For my first venture, I decided to make sweet potato waffles rather than regular ones – I wanted to try something a bit different and make it a bit more substantial by adding lots of savoury toppings. I’d seen a few recipes online that I took some inspiration and the general gist from, but ultimately ended up making my own – and it worked perfectly. Not only did it taste fantastic, but there was just the perfect amount of mixture to make two really good sized waffles. When you first scoop the mix into the waffle maker, it looks like a bit too much, but don’t panic – it (should) fit once the lid is closed and squishes it all down!
As I was whipping these up for lunch, I poached eggs to go on top, then grilled some chopped mushrooms, crisped up some torn pieces of proscuitto and sliced a baby avocado – but you can obviously add whatever takes your fancy.
Ready to go?
Sweet potato waffles
380g sweet potato
55g gluten free plain flour
1/2 tsp salt
1/2 tsp black pepper
A good pinch of chili powder
1 tsp olive oil or several sprays of low fat cooking oil
100g chestnut mushrooms, chopped
5 slices proscuitto, shredded
1. Cook the sweet potato whole in the oven or microwave until soft. When cooked, carefully remove the potato from its skin (mind your fingers!) and place into a mixing bowl and give it a good mash.
2. Add the flour and one of the eggs, and mix together until well combined – the mixture should be fairly thick and gloopy. Meanwhile, pre-heat your waffle maker.
3. In a pan, heat the oil and add the mushrooms and proscuitto. Cook over a medium heat for 10 minutes, turning occasionally to avoid burning.
4. Spoon all the potato mix equally into both sides of the waffle maker, then close the lid and leave to cook for 4-5 minutes (depending on the temperature of your maker).
5. At the same time, in a pan of boiling water, poach your eggs for three minutes, then remove both this pan and the frying pan from the heat.
6. Carefully remove the waffles from the iron and serve onto two plates. Top each with an egg, half the mushroom and proscuitto mix, and half the sliced avocado. Enjoy!