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
Author: POUND Rockout Results B.A.L.A.N.C.E. Nutrition Guide
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.
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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