In my research to find out more about the waffle, I found a rich history emanating from Belgium/Brussels—a less cloying taste than the Americanized waffle found in the freezer section. Check out this excellent article for an in-depth account.
Since I’m avoiding gluten and sugary foods lately, I wondered if some of the hip sweet potato waffles might be worth exploring. After doing some research and trial and error, I decided to take this Old World waffle and give it a decidedly New World twist, using sweet potatoes, onions, coconut flour, avocado guacamole, and a poached egg.
Results? Leave your toaster waffle for the birds and tuck into this hearty, healthy and tasty waffle!
Makes 2 large Belgium/Old World Waffles
- 1 medium sweet potato, peeled and shredded (about 2 C total shredded)
- 1 medium onion, peeled and shredded (about 1 C total)
- 2 eggs
- 2 T coconut flour (add 1T more if not firm enough)
- ½ t lime zest (or 1 packet of True Lemon crystalized lemon powder)
- 2 t crushed cumin seeds (in your mortar and pestle) or 1 t powdered cumin
- 1 t crushed coriander seeds (in your mortar and pestle) or ½ t powdered coriander
- ½ t cayenne powder
- 1 t kosher salt
- ½ t crushed black pepper
- 1 T crushed fresh garlic
- 2 T chopped fresh parsley or cilantro (your choice), plus enough to garnish
- 2 T EVOO
- Spray coconut oil to coat the griddle
- Your favorite guacamole
- Poached eggs (1-2 per person)
- Grate the sweet potato by hand or in your food processor
- Add all the remaining regular ingredients (mix by hand or add it to your food processor)
- Cook in your waffle maker (use coconut oil to grease it)
- Serve your crispy waffle, topped with guacamole and a perfectly poached egg (or eggs)
- Sprinkle with salt and pepper, a few sprigs of cilantro
- I originally used a large grater for the sweet potatoes and onions. Everything turned out fine. However, I think a regular size box grater (or your Cuisnart attachment) would work better.
- How to keep warm if serving several people? Plate the waffle on a rack and place in a 200F oven. Or, just serve serially as they are made. They really are best when just pried out of your waffle iron.
- Precook your poached eggs and set aside in ice water. Reheat in hot water for 1 minute prior to plating.