Almond Flour & Coconut Sweet Potato Waffles With Agave Siracha Sauce

1. 1

   Preheat waffle iron to medium/high.

2. 2

   Begin by mixing the dry ingredients: almond flour, arrowroot powder, baking soda, salt, unsweetened coconut, and cinnamon. Set aside.

3. 3

   Now mix the wet ingredients: Eggs, almond milk, raw honey, and vanilla extract. Once whisked together add your dry ingredients and mix with a spatula until all ingredients have been combined. Now fold in the sweet potato. The sweet potato addition may seem like a lot and it may make your dough seem overwhelmingly thick but its fine.

4. 4

   Spray your waffle iron with cooking spray to prevent sticking. I personally like to use coconut oil spray from trader joes. Add your batter to the iron spreading it evenly and let your waffle iron do the rest. When the waffle is done it will be beautifully browned and crisp! Repeat until all batter has been used.

5. 5

   Now mix the agave and siracha together to make the sauce and drizzle a spoonful over the top of your waffle. Be careful not to put to much on a first because siracha sauce is spicy. If you can handle the heat then do what you gotta do. The suace mixture mentioned above doesn't make a ton so if you want to make more just stick the the ratio 1 T siracha to 2 tsp agave. You can make these waffles ahead of time and freeze to eat later.

* Per serving · 4 servings · Values may vary.