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  • Prep-time: / Ready In:
  • Makes 6 waffles

An easy apple and date fruit slaw takes these naturally sweet waffles to the next level. On busy mornings, heat leftover waffles in a 350°F toaster oven for 10 minutes. For tips on grating ginger like a pro, see Ingredient IQ: Fresh Ginger.

Sweet Potato Waffles with Apple-Date Slaw

Ingredients

  • 4 apples, peeled and shredded (3 cups)
  • 6 pitted whole dates, chopped (1 cup)
  • ¼ teaspoon ground cinnamon
  • 1½ cups rolled oats
  • ¾ cup unbleached all-purpose flour
  • 2 tablespoons pure cane sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon sea salt
  • 1 cup unsweetened plant milk
  • ¾ cup mashed cooked or canned sweet potato
  • ¼ cup aquafaba
  • 1 tablespoon apple cider vinegar
  • 1½ teaspoons grated fresh ginger

Instructions

  1. To make apple-date slaw: In a medium bowl combine apples, dates, and ground cinnamon. Set aside.
  2. To make waffles: In a food processor combine oats, flour, sugar, baking powder, and salt. Cover and pulse until well mixed. Add the next five ingredients (through ginger). Cover and pulse just until moistened (batter should be slightly lumpy). Transfer to a bowl.
  3. Add batter to a preheated waffle baker according to manufacturer’s directions. Close lid quickly; do not open until done. Bake 8 to 10 minutes. When done, use a wooden chopstick or silicone spoon handle to lift waffle off grid. Repeat with the remaining batter. Serve warm with apple-date slaw.

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(4 from 1 votes)
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Tes4 months ago
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So on the app it literally doesn’t tell you to at the sweet potatoes at any point…

Becki Henderson6 months ago
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To make this recipe healthier, I sub whole wheat pastry flour for the white flour and use date paste instead of the sugar. I also found that using 1/4 tsp dried ground ginger gives a better punch than the fresh ginger. These waffles are not crispy because of all the moisture from the sweet potatoes. However, they taste great, and the apple-date slaw is a perfect topping.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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