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Breakfast in Bed Idea: Gluten-Free Sweet Potato and Rosemary Waffles


Photo Credit: Brita Potenza

Is there anything more luxuriously delicious and pampering than being served breakfast in bed? Or making it for someone you love? We think not. And this gluten-free sweet potato and rosemary waffle recipe from the POUND Rockout Results B.A.L.A.N.C.E. Nutrition Guide (Have you tried a POUND workout? OMG, so fun.) makes for such a good breakfast in bed idea for Valentine’s Day. Pair it with some juice, an egg or two and some snuggles, and you are set.
Sweet Potato and Rosemary Waffles
Recipe type: Breakfast
Cuisine: American
Serves: 4
Need a good breakfast in bed idea? Try these gluten-free waffles that bring the fit flavor with sweet potato and rosemary.
  • 1½ cup brown rice flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 4 eggs, whites and yolks separated
  • ¾ cup unsweetened almond milk
  • 1 tablespoon extra virgin coconut oil
  • 1 teaspoon alcohol-free vanilla extract
  • 1¼ cup sweet potatoes, peeled, cooked and mashed
  • 1 tablespoon rosemary, minced
  • 1 - 2 tablespoon ghee (clarified butter)
  1. Combine brown rice flour, baking powder and salt in a large mixing bowl. Add unsweetened almond milk, 4 egg yolks, coconut oil, vanilla extract, sweet potatoes and rosemary to mixture. Mix until combined.
  2. In a separate bowl, whip 4 egg whites with a hand mixer until it resembles whipped cream. Fold whipped egg whites into mixture until fully combined with a creamy texture.
  3. Grease waffle maker with ghee and place 3 large spoonfuls of waffle mixture onto the center of hot waffle maker. Close and cook for 4-5 minutes or until fully cooked.

What’s the best meal you’ve been served in bed? I do love breakfast in bed, but, for me, it’s pretty hard to beat a glass of good red wine and a piece of dark chocolate. —Jenn

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