Sweet Potato Waffles With Maple Almond Butter & Bacon
October 10, 2024
Makes 2 waffles – 4 servings
½ waffle per serving
Ingredients
12 slices nitrate-free uncured bacon (such as Applegate)
2 tbsp maple-flavored allulose syrup (RxSugar Organic Maple Pancake Syrup)
1 cup cooked and mashed sweet potato (purple or orange)
2 scoops Reignite Wellness™ Vanilla Paleo-Inspired All-In-One Shake
1 ¼ cup rolled oats (use an additional 2 tbsp if using pre-ground oat flour)
1 tbsp ground flaxseed mixed with 3 tbsp water (aka “flax egg” - let this sit for 5-10 mins before using)
Directions
1Preheat oven to 350°F. Turn on waffle iron and use nonstick spray on both sides.
2Place bacon on a parchment-lined sheet pan. Place in the oven for 15-20 minutes until browned. Take out of the oven, pour out the bacon grease, and place on a cooling rack.
3Mix the almond butter and allulose syrup together in a bowl. Set aside.
4Mix the almond milk and apple cider vinegar together in a small bowl. Set aside.
5Grind the rolled oats in a blender until they have a flour-like texture. Set aside.
6Using a food processor, add the bacon and blend until crumbly. Add the milk mixture, sweet potato, vanilla protein powder, flax egg, cinnamon, salt, and nutmeg. Blend well.
7Add the oat flour, baking powder, baking soda, and hemp seeds to the sweet potato mixture and blend for 20 seconds. Open the lid, scrape down the sides of the bowl, and blend for another 10 seconds.
8Spread half of the mixture onto waffle griddle and close lid. Cook for 10 minutes until crisp and browned (don’t open until it’s ready). Gently lift out with a butter knife and repeat with the rest of the mixture.
9Place ½ waffle on a plate and smear on 1 tbsp maple almond butter.
10Place any leftovers in an airtight container in the refrigerator for up to 2 days.
