The fluff, the grooves, the crunch… we need a waffle, and we need it right now.
These savory, superfood-packed waffles comes straight from Honey Hi, a new-ish flexitarian joint in L.A.’s Echo Park. The two adorable founders recently guided us through a planty Mother’s Day cooking class at Jenni Kayne’s (get the full run-down here). We loved all of their gluten-free, whole food recipes, but this sweet potato waffle situation still has us drooling.
Packed with veggies, fiber, protein, and herbs, this colorful dish will keep you sated and happy long after the last bite. Make it for mama this weekend, or keep the recipe bookmarked for DIY brunches all summer long…
Gluten-Free Sweet Potato Waffles
with turmeric poached egg, spiced labneh, avocado + za’atar herbs
2 cups shredded garnet yams
1 pasture-raised egg, separated
1 egg white
2 roughly chopped green onions
1 Tbsp chopped flat-leaf parsley
2 Tbsp coconut flour
1/2 tsp Himalayan sea salt
1/2 tsp chopped fresh rosemary
½ tsp toasted cumin seeds
1/2 tsp paprika
1/4 tsp chopped fresh sage
1/8 tsp cayenne pepper
1 turmeric poached egg (see directions)*
2 Tbsp sheep milk kefir yogurt or labneh
1/4 avocado, sliced
chopped chives, cilantro
Shred yams on the largest part of a box grater. In a medium bowl, combine all ingredients except egg and mix well. Whisk yolk and fold into waffle mixture.
In a separate bowl, beat egg whites until soft peaks form. Gently fold into waffle mixture.
Heat up the waffle iron and coat lightly with avocado or olive oil. Place 1/2 of mixture in the center of waffle iron and cook until yams are soft inside and a little crispy on the outside, about 6 minutes.
Meanwhile, cook the egg in the turmeric poaching water and prepare garnishes. Top with sliced avocado, egg, yogurt, spices and herbs.