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Title:   Sweet-Potato Waffles with Blueberry Syrup

Nutrition facts
Serving Size per serving (serves 6)
Amount per serving
Calories 263 Calories from Fat 0
Hide Daily Values % Daily Value*
Total Fat 6g 9%
  Saturated Fat 1g 5%
  Monounsaturated Fat 4g
Cholesterol 0mg 0%
Sodium 298mg 12%
Total Carbohydrates 48g 16%
  Dietary Fiber 3g
Protein 6g
Vitamin A 0%     Vitamin C 0%
Calcium 0%     Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet.
Description:
Ingredients:

For the syrup:
1.5 cups frst or frozen blueberries
2 tbsp water (only if using fresh blueberries)
1 tbsp fresh lemon juice
1 tsp grated lemon zest
1 tbsp honey
3 tbsp light molasses
Pinch of ground cloves

For the waffles:
1/3 cup peeled and diced sweet potato or 1/4 cup canned pumpkin puree
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1/4 cup cornmeal (preferably stone-ground)
1 tbsp baking powder
1/2 tsp salt
1/8 tsp ground cinnamon
1/8 tsp ground ginger
1 cup plain soy milk
2 tbsp olive oil
1 egg white

To make syrup:
In a saucepan, combine bluberries, water (if using fresh blueberries only), lemon juice, lemon zest, honey, 1 tbsp of the molasses, and the cloves.  Bring to a boil over medium-high heat, then reduce the heat to low, cover and simmer until the berries burst and the juices are slightly thickened, about 5 minutes. (Frozen berries might take a little longer to thicken) Set aside and keep warm.

To make waffles:
If using sweet potato, bring a small saucepan half full of water to a boil.  Add the sweet potato, return to a boil, then reduce the heat to medium-low and simmer until very tender, about 10 minutes.  Drain and puree in a food processor or mash with a potato masher until smooth.  Set aside.  If using pumpkin puree...you don't need to do any of this, just set it asside for later.

In a small bowl, sift together the flours, cornmeal, baking powder, salt, cinnamon and ginger.  In a large bowl, whisk together the soy milk, sweet potato puree (or pumkin puree), olive oil, and the remaining 2 tbsp of molasses.  Add the flour mixture and stir just until combined.

In a spotlessly clean bowl, using an electric mixer on high speed, beat the egg white until stiff peaks form.  Gently whisk one-third of the egg white into the batter to lighten it.  Using a rubber spatula, gently fold the remaining egg white into the batter, mixing just until combined.

Place a baking sheet in the oven and preheat to 225F or 110C.  Preheat a waffle iron.  Spoon or ladle about 1/2 cup batter into the waffle iron, depending on the size of the iron.  Spread evenly and cook according to the manufacturer's instructions.  If the batter thickens, thin with a little soy milk. Transfer the cooked waffle to the baking sheet in the oven to keep warm.  Repeat with remaining batter to make 6 waffles.  Served topped with the syrup.

Vancan


last edit by vancan, 9/26/2006 1:35:27 AM

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Breakfast Food   Ovo - Vegetarian  


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