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1/2 cup oil
1/2 cup brown sugar
1/2 cup sweet potato puree (or pumpkin)
1 tsp. vanilla
3/4 cup flour or flour substitute
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1 1/2 cups oats
1/2 cup brown sugar
1/2 cup sweet potato puree (or pumpkin)
1 tsp. vanilla
3/4 cup flour or flour substitute
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1 1/2 cups oats
Heat waffle iron. In a large bowl, whisk together oil, sugar, sweet potato, and vanilla until smooth. In a medium bowl, combine flour, baking powder, salt, cinnamon, ginger, and nutmeg. Stir the dry ingredients into the wet ingredients until just combined. Stir in oats. Spray waffle maker, then pour batter in, spreading out gently to fill each indent (mine was 1/4 cup per indent and made 7). Cook for 4-6 minutes until firm and golden brown. Transfer to a wire rack to cool.
Additional Info
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Source:
Modified from Bittersweet
Published in
Breakfast
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2 comments
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Monday, 22 March 2010 19:50
posted by
Jennifer Penick
These didn't work out well at all for me. I used oat flour and baking soda instead of baking powder so that could have something to do with it. My son liked the crumbles though, lol.
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Tuesday, 23 February 2010 21:09
posted by
Michelle
These are fun and yummy and easy to eat. You can pick them up like a cookie and yet they are shaped like a waffle and still yet they contain vegetables! Love it!
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