These are a wonderful variation on the traditional waffle. Using a whole food, potato, in place of refined flour, it works great as a sweet and a savoury waffle for a meal rather than just the sweet waffles commonly made for breakfast.

Potato Waffles

• 2 pounds of potatoes
• oat flour

Cut into large cubes and bake potatoes covered (so they’re moist) for 40 minutes at 360º.

Mash the potatoes with a hand masher or electric hand mixer to a course mash.

Add 1/4 cup oat flour per cup of potato and mix well.

Add seasoning and cook in waffle iron. For the size of my waffle maker, it takes 1/2 cup per waffle.

Cook for 10 minutes, remove and lay out on cooling rack (or they get soft on the bottom)

Continue to make waffles until your batter is used up.

Here are some seasoning combinations we like:

Seasonings per full cup of potato / flour mix

¼ cup salsa + 1/3 cup nutritional yeast + ½ teaspoon onion powder + ¼ teaspoon garlic powder

or

¼ cup onion + heaping tablespoon dry dill

or

2 teaspoons ground cumin + 1 teaspoon paprika + ½ teaspoon garlic powder + ¼ teaspoon black pepper

or

1 teaspoon rosemary + 1 teaspoon oregano + ½ teaspoon basil (this is a nice seasoning if you want to make mini-pizzas)

For a non-savory, more traditional waffle:

¼ teaspoon cinnamon + 2 tablespoons date paste

These freeze well so you can batch cook them and have them on hand for a quick bite.

We use these waffles more as a bread substitute than a traditional waffle. We make:

• Avocado toast
• Hummus and avocado with alfalfa sprouts
• Salsa & refried beans with avocado and cilantro
• Tomato & onion
• Mini Pizzas
• Traditional breakfast waffles topped with fruit