Natalie’s Sweet Potato & Carrot Waffles

Here is another really easy and fun recipe from our favourite holistic nutritionist Natalie Brady . It’s a great option for breakfast, lunch or dinner topped with an egg, avocado and a handful of leafy greens or salad of your choice.

Natalie’s Sweet Potato & Carrot Waffles

 4 cups grated vegetables (2 grated carrots and 1 small-medium sweet potato)

 2 eggs

 3 tbsp coconut flour

 Sea salt and pepper 

Serving options

 For breakfast: 1 handful of rocket, fried egg and avocado

 For lunch or dinner: a side salad drizzled in olive oil and a fried or poached egg

Method:

Pre-heat waffle iron.

In a large bowl add grated sweet potato and carrot, sprinkle a generous amount of sea salt onto the veggies and toss to coat. Let this sit for 10 minute (so the salt can absorb some of the liquid from the vegetables).

After 10 minutes transfer the vegetables to a nut milk bag (or thin tea towel) and squeeze out as much as liquid as possible.

Wipe the bowl to make sure there is no excess water inside. Place wrung-out vegetables back into the bowel. Add in the eggs, flour and a pinch of salt and pepper.

Scoop half the mixture into the waffle iron and cook until golden brown, roughly 4-5 minutes.

Serve with your desired toppings or side salad.

Keen to try more yummy whole food recipes like this one? For Natalie’s scrumptious Paleo Protein Bars click here.