Happy Friday! The people close to me know the obsession with this recipe is real. I feel like it’s all I’ve talked about! I love hash browns and I was craving them so badly earlier in the week, and thus.. a new recipe was born! I originally paired these with chickpeas and avocado on a bed of mixed greens but because this recipe makes about 24 fritters I was able to experiment. They paired nicely with eggs and salsa as well as with turkey burgers! I love the versatility of this recipe and they make great leftovers.
Sweet Potato Fritters
1 medium sweet potato
1 medium zucchini
1/4 cup melted coconut oil
2 large eggs
2 tbsp almond meal
1/2 tsp chilli powder
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Preheat your oven to 375. Start by grating the sweet potato and zucchini. You should have a surprisingly large pile of veg, add it to a large bowl. Melt your coconut oil and add it to the shredded veggies. Beat the two eggs in a separate small bowl and add them to the large bowl. Add the almond meal and spices. The mixture should stick together but still feel very wet. If it won’t stay together add some more almond meal. Place the fritters on a large greased cookie sheet. They should be about and inch thick, mine were 2 inches wide but you can make them as wide as you want. Don’t pack them overly tight, just enough to stay together. Bake them for 15 minutes at 375. After 15 minutes take the fritters out and ensure they’re still in patty form. Lower the oven temperate to 350 and bake for another 10 minutes. After this 10 minutes carefully flip the fritters and bake for another 10 minutes. Let them sit on the pan for about 10 minutes before removing them.
I hope you enjoy this recipe and give it a try! It would make a great healthy addition to a brunch or family dinner!
TGIGFF! Thank goodness it’s guilt free friday! I’m so excited not only because the weekend is almost here but because I love this recipe! This is my go-to brunch recipe! It’s totally guilt free while being delicious. I actually prefer this waffle recipe over a more traditional waffle.
It’s sweet and has a nice maple flavour while getting some crunch from the pecans. I hope you give this recipe a try next time you’re craving waffles! I promise you won’t be disappointed.
Waffles are something I am very passionate about, brunch is important. As an athlete I can’t always indulge in a full blown brunch extravaganza. These waffles were a life saver on my sugar free detox. They are so satisfying and in a blind taste test I would choose these over any other waffle!
Banana Pecan Waffles – Vegan + Refined Sugar-free
1 cup mashed banana
1 3/4 cups unsweetened vanilla almond milk (room temperature, not cold)
1/2 cup coconut oil, melted
1tbsp Pure maple syrup
1 teaspoon vanilla extract
2 cups All purpose flour
1 1/2 tablespoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon ground nutmeg
1/2 cup roughly chopped unsalted pecans
Preheat your waffle iron, you don’t want to have batter ready to go while you impatiently wait for your iron to heat up.
In a large bowl, whisk the banana, almond milk and coconut oil. You’ll notice the importance of the room temperature almond milk at this point. If it’s too cold the oil will solidify and you’ll have chunks. Add the maple syrup and vanilla and give it a good whisk.
To the mixture you can add the flour, baking powder, sea salt and nutmeg. Fold in the pecans and allow the batter to sit for a few minutes.
Using about 1/2 cup of batter (depending on your waffle iron) cover the bottom layer of the waffle iron. Once the waffle rises it will fill the iron! Any more batter and it will run down the sides. Baking time is approximately 5 minutes.
These are a perfect guilt free brunch! I hope you enjoy.