Potato Waffles Recipe
By Earth of Maria
👩🍳Cook Time: 40 mins
1.9 lbs potatoes
2 tbsp ground flaxseed
2 cloves garlic, minced
1/3 cup spring onion, chopped
1/3 cup dill, chopped
1/2 tsp salt
1/3 cup tapioca flour
1First of all, bake the potatoes at 200 degrees C/400 F for 45-50 minutes, until fully cooked through (this will vary depending on the size of the potatoes you use).
2Around 10 minutes before the potatoes are done, soak the ground flaxseeds in 3 tbsp water (per 2 tbsp flaxseeds).
3Set the potatoes aside until cool enough to handle, then peel.
4Start preheating your waffle iron, and in the meantime transfer the potatoes to a large mixing bowl and mash really well (do NOT blend as this will make the dough runny). Then, add the garlic, spring onion, dill, salt, flax egg and tapioca flour. Mix thoroughly to combine.
5Add 1-2 heaping tablespoons of the batter into each waffle cavity. The batter will be very thick, but do not worry because it will spread out once you close your waffle iron. You may need to use a cooking spray to prevent sticking, depending on the waffle iron you use.
6Cook until crispy and golden brown: the necessary time will depend on your waffle maker, but for me each waffle took around 7-8 minutes.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.