This nut free and vegan waffles recipe with sweet potato is a real winner !! For a long long time I was looking for a waffles recipe fully plant-based (no eggs or dairy) and using healthy gluten free flour only (not a super refined gluten free flour). And that actually works. You can ask at home how many failed recipes I have tried.
This recipe is completely insane, tasty and packed with the good stuffs even if sweet potato for breakfast can sound weird. Sweet potato is a great way for more sweetness, more texture, vitamin A and fiber.
Because in most of the snacks from the supermarket, there is a lot of sugar and other unhealthy ingredients or NUTS, this recipe is just wonderful for me. I love nuts, don’t get me wrong and I am using them often in my recipes, but there is often a nut free and chocolate free policy at school or some friends are allergic to them. So it is tricky sometimes to give something homemade, healthy, gluten and nuts free. This nut free and vegan waffles with sweet potato thick all the boxes.
So here it is. A nut free and vegan waffles recipe that sounds to me like the perfect recipe and insanely sweet and tasty !
Curious about the ingredients ?
As many waffles recipes, I have some wet and dry ingredients. Then I have added some sweet potato puree.
For my wet ingredients, they are super healthy. I mix rice milk with apple cider vinegar, maple syrup and coconut oil. So it is if free of dairy, refined sugar and processed oil.
For my dry ingredients, I have created my own gluten free flour (and not refined). This gluten free flour is made of gluten free oat (reduced into flour), rice flour (preferably brown to get more fiber !) and some tapioca starch. There are line seeds too to provide more goodness and to thicken the batter (and replace the eggs). Finally I add delicious cinnamon from Ceylan (it helps to sweeten the batter and to add more benefits) and vanilla extract.
Lovely variations
This nut free waffles recipe with sweet potato is not only for the kids but it’s a perfect basic recipe with a lot of options : you could replace the sweet potato by pumpkins or butternut squash (probably carrots too) or add some raw cacao powder to the batter.
I love to eat them for breakfast and to combine them with some fresh fruits and a spoon of coconut yoghurt, yummy ! You can literally eat it for dessert too and with some sweet cashew cream and roasted nuts, it is exquisite !
And, if you want to try another lovely and healthy waffles recipe, check out my delicious grain free waffles !
What type of waffle maker should you use?
I have noticed while baking vegan waffles, sometimes the batter sticks to the waffle maker and it is a nightmare to get a nice batch of waffles. This is why this waffles recipe is my winner vegan or plant-based waffles recipe. I have tried it many times with 2 of my waffle makers and it works nicely.
I have a Fri Fri waffle maker (it is supposed to be ‘preferred waffle maker by Belgians’). The plate I use is quite deep and close to the Belgian waffle category. My best tip here is to wait for them to cook properly (around 8 minutes or more) and to turn the waffle maker few times. I cook them on number 7 (number 8 being the maximum). Don’t ever open it while cooking to simply avoid breaking your waffles into 2. The waffles are deliciously crusty. Un regal !
My other waffle maker is a very cheap waffle maker with heart shapes. This is an easy one to use and it cooks very quickly. Again the result is perfect, slightly crusty from the outside and so soft on the inside.
The cherry on the cake
Try out my delicious sweet cashew cream recipe that I have included here. I finally found a PERFECT combination for dessert or for a plenteous breakfast.
I often use cashews for mayonnaise or pasta sauce, but it is perfect for sweet recipes too. I like to soak the cashews for 6 hours or I will boil them for 3 minutes. To make this kind of vanilla cream (custard), I mix my cashews with date syrup (deep and intense sweetener) or 3 dates, vanilla powder, cinnamon and a pinch of salt. While blending, I might need to scrap one or 2 times and eventually add some water.
It lasts for few days in the fridge.
Top Tip about freezing them
It is better to eat them warm straight away after baking them.
Another option : you can freeze the nut free and vegan waffles and take them out whenever you want to eat them. Just put them in the toaster and they will be fluffy and warm in just a moment. Bon Appetit!!
Healthy nut free and vegan waffles with sweet potato and …
Delicious, versatile, savory or sweet, full of goodness!
If you make it
If you make the nut free and vegan waffles with sweet potato, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
NUT FREE AND VEGAN WAFFLES WITH SWEET POTATO
INGREDIENTS
WAFFLES
- 1 cup rice milk - (1 cup = 250 gr)
- 1 tbsp apple cider vinager
- ¼ cup maple syrup or more if you like it sweet
- 2 tbsp coconut oil, melted
- ½ cup oat flakes - (gluten free) – if you don't have time to grind your oat into flour, go for oat flour or replace it with brown rice flour.
- 1 cup brown rice flour
- ¼ cup tapioca starch flour
- 1 tbsp ground flaxseeds
- 1 tsp cinnamon powder
- 1 ½ tsp baking powder, aluminium free
- ½ cup mashed sweet potato - (approx. 1/2 big sweet potato)
SWEET CASHEW CREAM
- 1 cup cashews - (soaked at least 6 hours or overnight)
- 3 tbsp date syrup or another sweetener of your choice
- ½ tsp vanilla powder
- ½ tsp cinnamon
- 1 pinch salt
- Few roasted pecan nuts for topping
INSTRUCTIONS
WAFFLES
- Peel and steam the sweet potato. When ready mash it into a puree.
- In the meantime, mix the wet ingredients in a medium bowl : rice milk with the apple vinegar, maple syrup and coconut oil and let it sit while preparing the dry ingredients.
- Grind the oat flakes into flour using preferably a high speed blender (or use oat flour or rice flour). Pour into a large mixing bowl.
- Add to this large mixing bowl the remaining dry ingredients and mix well with wooden a spoon.
- Mash the sweet potato. Add all the wet ingredients including the mashed sweet potato to the dry ingredients and mix it well with a spoon or a whisker until it looks smooth. Let it sit at least for 15 minutes.
- If the batter is too thick then add 1-2 Tbsp of rice milk and mix again.
- Preheat the waffle maker and grease it with coconut oil.
- Bake the waffles until golden brown.
SWEET CASHEW CREAM
- Place the soaked and drained cashew nuts in a high speed blender and add all the other ingredients (except the roasted pecan nuts). Blend it for 1 to 2 minutes until you have a smooth cream. Sometimes you have to stop the mixer, scratch down the sides and continue. If the cream is too thick you can add a little bit of water (start with 1 tbsp at a time).
- Garnish your delicious waffles with it and top with some roasted pecan nuts !
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