Ingredients

  • 1 C garbanzo flour or brown rice flour (Note 1)
  • ½ C potato starch
  • ¼ C tapioca flour
  • 2 T. baking powder
  • ½ T. salt
  • 1 T. cinnamon
  • 2 T. sugar (I use Xylitol but I use 4 T.)
  • ½ T. xanthan gum
  • 2 T. cooking oil
  • 1 medium sweet potato, cooked, mashed to yield ½ to ¾ C (Note 2)
  • 1 ¼ C to 1 ¾ C safe milk or regular milk (Note 3)
  • 2 T. vanilla
  • 1 egg (Note 4)

Instructions

  1. Combine dry ingredients and sift in a medium-size bowl.
  2. Whisk together oil, sweet potato, veggies, milk, vanilla, and egg in a separate bowl.
  3. Whisk liquid mixture into flour mixture until combined.
  4. Cook using a waffle iron.

Note 1:

Try using different flours to keep things interesting:

  • Millet and brown rice
  • Quinoa and garbanzo
  • Amaranth and brown rice
  • Millet, quinoa, garbanzo, and amaranth

Note 2:

Only use a little mashed sweet potato. Bake in the oven to let the natural sugar come out.

Optional vegetables to add:

  • Yellow peppers
  • Pinch of parsley
  • Zucchini
  • Butternut squash ~ cooked
  • Acorn squash ~ cooked
  • Carrots ~ steam to soften
  • Red peppers ~ steam to soften
  • Collard greens ~ steam to soften
  • Mustard greens ~ steam to soften
  • Broccoli ~ steam to soften
  • Sweet onions ~ steam to soften

The author takes some veggies purées them, then adds a little sweet potato. Pureed veggie and mashed sweet potato should equal ½ to ¾ C. Add this mixture to the recipe.

Note 3:

If the mixture looks too thick, add more safe milk.

Note 4:

You can add two eggs.