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Gluten Free Sweet Potato Waffles with Almond and Coffee Flours

This recipe was minimally adapted from one I found on www.runningthekitchen.com.


  • 1 cup almond flour
  • 2 tablespoons coffee flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 small sweet potato, boiled and mashed
  • 2 eggs
  • 1-1/2 teaspoons vanilla
  • 2 tablespoons maple syrup
  • 1/2 tablespoon melted virgin unrefined coconut oil
  • 1/2 cup almond milk
  • 1/2 cup of berries (blueberries, blackberries or raspberries)


  • 1 small apple, peeled, cored and cubed
  • 1 tangerine or orange, peeled and chopped
  • 1 cup of berries
  • 1/2 teaspoon vanilla
  • 2 teaspoons maple syrup
  • 1 teaspoon of lemon zest
  • 1/2 cup toasted pecans


Preheat your waffle iron & spray with non-stick spray.  Preheat your oven to 200 degrees.

Mix the first six ingredients in a large bowl.  Whisk together the potato, eggs, vanilla, maple syrup, coconut oil and almond milk in another bowl.  Add the wet ingredients to the first bowl and mix until combined.  Stir in the half cup of berries.  Let batter sit while you make the topping – fruit compote.

In a medium frying pan, put the tangerine or orange slices and squish out the juice with a spoon or spatula, then add in apples, berries, vanilla, maple syrup and lemon zest. Turn the burner to medium high heat and stir and let the fruits caramelize (become the consistency of a runny jam), if the juice evaporates, add a little water (2 tablespoons at first and then another tablespoon if you need more).  Once the fruit has cooked, turn off the heat and cover to keep warm while you make the waffles.

Pour the batter onto the waffle iron and cook.  If the batter is too thick, then add a little more almond milk.  Place the cooked waffles on a rack in the oven to keep warm until they are all cooked.  Place your waffles on plates, spoon some fruit compote on top and sprinkle with toasted pecans.  Enjoy your delicious and healthy breakfast!