30Sep

Oatmeal Flour Waffles with Mixed Seeds, Toasted Walnuts and Sweet Potato “Butter”

Perfect for a post-workout snack!

Oatmeal Flour Waffles with Mixed Seeds, Toasted Walnuts and Sweet Potato “Butter”

I was "Inspired" to make the following breakfast meal by some very wonderful clients that brought me a delicious jar of sweet potato "butter" from a farmer's market in North Carolina. First of all, I LOVE homemade waffles – not just any kind – but the way I make them...oh, and by the way, I almost never make these for breakfast – but I prefer to use them for snacks!

We decided to include this post on both our Inspired Culinary and our Inspired Fitness Facebook pages because the waffle recipe is not only a great and yummy snack idea – it is one that is perfect for a post-workout snack. These waffles can be stashed in a container in your gym bag – no heating or toasting required before munching. You can spread the sweet potato butter on like peanut butter and stack your waffles for travel – or just skip the butter on the "to go" waffles – you won't even miss it! I love the added protein and good fats in these waffles.

To prepare the waffles, start with your favorite whole grain waffle mix – or even better – you make your own mix using toasted whole rolled oats that you grind yourself in the food processor. Next, stir in the milk or milk substitute of your choice into the waffle mix and, depending on how many waffles you are making, a little bit of coconut oil. I use coconut oil for both the added health benefits of using this oil as well as the nice sweet flavor it imparts to the waffles. Note, I did not add eggs to my waffle mix. If you are so inclined, feel free. There is no need to add them, but in case you want the additional protein, foam up a couple of egg whites and fold them into your mix.

The fun part is when you start adding the extra touches that give your waffles great texture and lots of power packed nutrients. The first ingredient I like to add is wheat germ. This gives the waffles a nutty flavor as well as adding vitamin E, folate and essential fatty acids to your meal. Next, I like to add in a mixture of several seeds including chia, hemp, flax and sesame. The seeds will provide additional flavor components, textures, fiber and nutrients. Finally, I like to add toasted raw walnuts. Just chop up a handful of your raw walnuts, toast them lightly in a dry skillet or your toaster oven and throw them in your mix.

Heat your waffle iron up to temperature. Using another one of my favorite grocery store finds, spray your waffle grates with some Spectrum brand High Heat Canola oil. Most cooking sprays burn when they hit the high heat of a waffle iron – not so with the Spectrum High Heat oils. No more burnt oil ruining the rich flavor of your waffles. Pour in the batter, let the machine do the cooking and PRESTO...waffles fit for royalty!

For those of you that are going to enjoy your waffles right away, think about adding some fresh fruit like strawberries, blueberries or tiny chunks of banana (my favorite with the sweet potato "butter").

Finally, for the sweet potato "butter"...think of this like apple butter only sweet potato butter has a lot more natural sweetness and flavor.

Sweet Potato Butter

(recipe source: Happy Healthy Mama)

Makes 8-10 ounces

  • 1 pound sweet potatoes (about 4 medium), cut into chunks*
  • 1/2 cup unsweetened apple cider
  • 1/4 cup agave nectar
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

*To peel or not to peel, that is the question! I didn't because I prefer to keep all the nutrients that are in the skin. With my Vitamix blender, I was able to get a super smooth consistency. If you are worried that your blender or food processor won't be able to get the potatoes smooth with the skin, go ahead and peel them.

Steam your sweet potatoes until they are very soft, about 15-20 minutes. (I used my rice cooker which has a steamer option; you can also use a steamer basket on top of a pot of boiling water)

Transfer the potatoes to a blender or food processor and process until you have a smooth puree. Put the puree, along with the rest of the ingredients, in a medium pot and bring to boil. Reduce the heat and simmer gently until the mixture thickens slightly, about 20 minutes or so.

Allow the mixture to cool before transferring it to an airtight container for storing. The sweet potato butter will keep, refrigerated, for 2-3 weeks.

Posted in Culinary

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