There’s just nothing like this time of year. I get giddy starting November 1st and it hangs on through the end of the year. There’s a little switch that goes off and the food takes a decidedly holiday twist. I start seeking out warm spices and my slow cooker and things that taste like home. It makes the holidays feel like they’re really (finally!) here.
Sophie’s been climbing up to help me a lot lately, and I love watching her measure, mix, and pour. She’s getting so good at measuring and leveling. I feel like this year, even more than in years past, she’s going to be my little sous chef as we cook and bake our way through the season. She’ll ask “what are we making?” as though she’s already part of the process.
Breakfast for dinner has always been a big thing in my family, especially around the holidays. We also always have a huge waffle breakfast for Christmas morning, and I’ve been experimenting with gluten free waffle recipes over the last few months to get ready for the big get-together we’re having this year. This is it. This it the one we’ve been waiting for.
With warm spices like cinnamon, nutmeg, and cardamom, some color and incredible texture from the sweet potatoes, these taste just right. Topped with a few maple candied pecans and a tiny drizzle of pure maple syrup, these are the holiday breakfast (or breakfast for dinner) of your dreams.
We made them with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which is our favorite all-around GF blend to use. It’s got a great blend of whole grains and starches to give you good texture and browning without being too heavy. Plus, you don’t have to add anything extra (like gums or fillers) to it to get things to turn out right. It’s also the blend I recommend to anyone who is baking for a GF family member. In a typical recipe, you have to buy several kinds of starches and flours (which gets expensive fast). This is literally a 1-to-1 substitute for wheat flour, which makes conversions a cinch.
If you have the time, I really wouldn’t skip the maple candied pecans. They add such great texture and flavor! Serve these up warm or freeze a batch for delicious warm breakfasts throughout the week. They’ll definitely add a little holiday cheer to your season and table.
p.s. This really is my go-to gluten free flour blend. It’s the blend I use in my Perfect Gluten Free Pie Crust and these decadent Peppermint Truffle Brownies. Print off a coupon to stack on top of sale prices this season. It goes on sale this time of year, and they offer small, medium, and large bags these days, so you can just just the amount you need.Print
I prefer baking to boiling or steaming for this recipe. The caramel-y bits that roasting add are my favorite! Simply wash, poke a few holes, place on a baking sheet and bake at 350 for 40-50 minutes, or till a knife can easily poke through.
- 1 cup mashed sweet potato (I prefer baked sweet potatoes)
- 1 1/4 cup milk of choice (I use a combination of almond and coconut milks)
- 1 tsp apple cider vinegar
- 5 Tbsp coconut oil, butter, or ghee, melted
- 3 Tbsp pure maple syrup
- 2 eggs
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups gluten free 1-to-1 baking flour (like Bob’s Red Mill)
- **You can make this recipe in a food processor or mixer, if you prefer**
- Preheat your waffle iron.
- In a large bowl, whisk together mashed sweet potato, milk, vinegar, oil/butter, syrup, eggs and vanilla. Whisk until very smooth. Sift in cinnamon, nutmeg, cardamom, baking powder, baking soda, and flour blend. Stir to combine and be sure there are no large lumps. Batter will be fairly thick.
- Grease or spray waffle iron with nonstick spray. Scoop 1/3-1/2 cup of batter into the center of your waffle iron and cook according to manufacturer’s directions. Repeat with remaining batter.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.