- 1-1/2 cups milk alternative mixed with 1-1/2 tablespoons apple cider vinegar (Meredyth uses almond milk, but any original, unsweetened, or vanilla variety will work)
- 3 tablespoons ground flax seed
- 9 tablespoons water
- 1 medium sweet potato, cooked and peeled
- 2 tablespoons brown sugar
- 2 tablespoons dairy-free margarine (such as Earth Balance), melted
- 1 cup all-purpose white flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Method:-
- First, mix together the "milk" and vinegar and set aside. In a food processor, combine the ground flax seed with the water and process until thick and creamy. Add the now soured milk alternative, sweet potato, brown sugar and margarine. Process until completely smooth (no chunks of potato left).
- In a large mixing bowl, mix together the flours, baking powder and salt. Add the wet ingredients from the food processor and stir to combine. Thin out with a few tablespoons of additional "milk" or water if it is too thick.
- Cook in a waffle iron according to the manufacturer's directions. Meredyth likes her waffles extra crispy, so she transfers them to a warm (250ºF) oven after removing from the waffle iron.
