Blender Sweet Potato Waffles with Blueberry Sauce (vegan + gluten-free

• Vegan
• Gluten free

• Produce

  • 1 cup Blueberries, fresh or frozen
  • 3/4 cup Sweet potato

• Refrigerated

  • 1/2 cup Almond milk

• Condiments

  • 2 tbsp Agave nectar or maple syrup

• Pasta & Grains

  • 1 1/2 cups Oats, old fashioned

• Baking & Spices

  • 1 tbsp Baking powder
  • 1/2 tsp Cinnamon
  • 1 tbsp Flax meal
  • 1/2 tsp Salt
  • 2 1/3 tbsp Tapioca starch/flour
  • 3 tsp Vanilla extract

Found on emilieeats.com

Description

Ingredients

• 1 tablespoon flax meal + 2.5 tablespoons water
• 1½ cups old-fashioned oats
• ¾ cup sweet potato, mashed (about 1 medium potato)
• ½ cup almond milk
• 2 tablespoons + 1 teaspoon tapioca starch/flour, divided
• 2 tablespoons agave nectar or maple syrup, or a few drops of stevia extract
• 1 tablespoon baking powder
• 3 teaspoons vanilla extract, divided
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 cup blueberries, fresh or frozen

Directions

• In a small bowl, add flax meal and water. Set aside for 10-15 minutes.
• Preheat waffle iron; lightly grease or spray with non-stick spray.
• In a blender or food processor, add flax mixture, oats, sweet potato, almond milk, 2 tablespoons tapioca starch, agave, baking powder, 2 teaspoons vanilla, cinnamon, and salt. Blend until smooth.
• Pour batter into the waffle iron. Cook each waffle for 8-10 minutes, until it is your desired crispiness. Repeat 1-2 more times, depending on the size of your waffles.
• While the waffles are cooking, add blueberries, 1 teaspoon tapioca starch, 1 teaspoon vanilla, and ⅓ cup water to a small saucepan. Bring to a boil; reduce heat to low and simmer for 5-7 minutes, stirring constantly, until a thick sauce forms. Lightly mash the blueberries to incorporate them into the sauce; add more water if necessary.
• Serve waffles warm with blueberry sauce and additional toppings!