Sweet Potato Waffles & Cashew Cream
Moeko Munaretto, the creative & curious foodie who loves experimenting in the kitchen, documenting her life through pictures and traveling. Based in Italy.
Something new to try:
Although most people have it at home, not everyone’s aware of the versatility of aquafaba. If you’ve never heard about it before, this magical ingredient is chickpea water or brine, and it’s a wonderful alternative to eggs. You can use it for baked goods, mousses, creams and meringues too!
Your latest food discovery?
I’ve recently tried the most comforting golden milk ever at a cozy café in the centre of Paris and fell in love. A warming mix of plant milk and spices for a boost of anti-inflammatory goodness, thanks to the benefits of the curcumin contained in turmeric. It’s been a staple for breakfast ever since.
Sweet potato waffles & cashew cream
1 heaping cup sweet potato puree
½ cup almond milk
2 tbsp coconut oil
1 tbsp rice malt syrup
1 cup kamut flour
½ cup whole wheat flour
2 tsp vanilla baking powder
½ cup cashews
Preheat the waffle iron. Sift flours and baking powder in a bowl. In another bowl, add sweet potato puree, almond milk, coconut oil and rice malt syrup. Whisk thoroughly. Add the dry ingredients to the wet and mix until combined. Pour 2-3 heaping tablespoons of batter on the hot waffle iron, close it and cook for roughly 2 minutes or until crispy. For the cashew cream, simply blend the ingredients in a powerful blender—I used a NutriBullet!— and mix until a creamy mixture forms.
Serve the waffles hot with raspberries, a drizzle of rice malt syrup and some cashew cream.