Skip to main content

SWEET POTATO EGGLESS WAFFLES

Had mine with blueberries, maple syrup and  icing sugar, while my LO had hers plain with blueberries.

 This is an eggless version so it's suitable for those who are allergic to eggs. Well, not that we are allergic, just that when I opened the fridge, dang, no more eggs! <Being forgetful has become a common thing ever since I became a mom> Lol! But I was in the mood for waffles, so I started searching and found out that I could actually substitute the egg with those tiny black seeds that are loaded with nutrients that can have important benefits for our body and brain, a.k.a chia seeds! These little seeds are not only packed with goodness, they also provide some extra crunch to the waffles :D

Ingredients:


  • 1 tbsp chia seeds 
  • 3/4 cup of sweet potato purée (I used Japanese sweet potatoes)
  • 110g all purpose flour 
  • 1/4 cup cornstarch 
  • 1 cup fresh milk
  • 2 1/2 tbsp VCO
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3 tbsp drinking water
  • Pinch of ground cinnamon 


  1. Soak chia seeds in drinking water and leave for 15 mins to set. 
    This will serve as the egg substitute. 
  2. In a large bowl, combine sweet potaro purée, milk, coconut oil and chia seed mixture. 
    The wet ingredients.
  3. In another bowl, combine the all purpose flour, corn starch, baking powder, baking soda and ground cinnamon. 
    The dry ingredients.
  4. Add wet ingredients to the dry ingredients and stir til just incorporated. Leave to rest for about 10-15 mins (while I grease and preheat the waffle maker) and cook according to the manufacturer's directions for your waffle maker. 
    Do not worry about small lumps in the batter.
  5. Eat it plain, serve with fruits/maple syrup/ice cream or whatever toppings you like!


Labels:

Comments

Post a Comment

Popular posts from this blog

YACON SOUP WITH CORN AND CARROT

Was shopping at the usual supermarket recently when I saw a lady promoting something which, from far, looked like sweet potatoes to me. I didn't pay attention to her til she called out to me and handed me a piece to sample. She was promoting organic yacons, not sweet potato. The moment I put it into my mouth, I remembered eating this looong time ago, but because I seldom see it in the supermarkets, I had totally forgotten about such a thing.  The yacon is a traditionally grown for its crisp, sweet-tasting, tuberous roots. Though the root looks like a   sweet potato, the taste and texture are completely different. Its crispy texture, juiciness and mildly sweet taste makes it somewhat similar to water chestnut or snow pear. It can be eaten raw or cook. It is said that yacon  is very high in fiber and low in calories which makes it a healthy and nutritious snack.   Some of the health benefits of yacon include its ability to regulate blood sugar ...
Post a Comment
Read more

LEAN'S @ ATRIA SHOPPING GALLERY

Tong sui are a Cantonese specialty. If you've grown up in a Cantonese family, you must have had tong sui before. The term 'tong sui' literally means 'sugar water'. It is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. My dad is a huge fan of tong sui : red bean soup, peanut soup, barley ginkgo and black sesame soup being his favorite. I'm not really a tong sui person but I remember seeing this Lean's place in Atria that sells a variety of desserts, including tong sui , nyonya kuihs and light meals, so I brought my dad there to try when my parents came over. It was afternoon teatime when we arrived. We were feeling a little hungry, so we ordered 2 nasi lemak bungkus, a cucur udang, steam cakes for my LO, black sesame cream, barley ginkgo and bubur cha cha. Nasi Lemak bungkus (RM3.70). Cucur udang (RM3). Pandan and vanilla steam cake (RM1.50 each). Nasi lemak is a famous lo...
Post a Comment
Read more

CHINESE ARROWROOT SOUP WITH PORK BONES

This is the simple version of the Chinese arrowroot soup (Also known as 粉葛湯 'Fun Kot Tong' in Cantonese). Our family love drinking this soup. It is tasty and cooking it with pork bones and dried squid makes it sweet and refreshing. Some people who like boiling arrowroot together with lotus roots or peanuts, and my mother-in-law usually boils it on its own and drink as 'cooling' tea. Naturally sweet and tasty. If you don't like seafood, you can choose to omit the dried squid. This is how the Chinese arrowroot looks like.  The arrowroot is a type of root plant similar to taro, potato or tapioca. However, it is harder in texture and incredibly starchy. When it is cut up, it has patterns that looks like the ages of a tree trunk. It is usually made into powder and used as thicken agent in cooking. The arrowroot is high in protein and fiber which is very beneficial to our body. Ingredients: 1 medium-sized Chinese arrowroot (Approx 700g) 10 red dates, ...
Post a Comment
Read more