This is a really easy and fun recipe to make. It’s great for breakfast topped with an egg and avocado and a handful of leafy greens, or enjoy it for lunch and dinner alongside a fresh salad and a fried or poached egg.
Ingredients - Serves 2
4 cups grated vegetables (2 grated carrots and 1 small-medium sweet potato)
3 tbsp coconut flour
Sea salt and pepper
For breakfast: 1 handful of rocket, fried egg and avocado
For lunch or dinner: a side salad drizzled in olive oil and a fried or poached egg
Pre-heat waffle iron.
In a large bowl add grated sweet potato and carrot, sprinkle a generous amount of sea salt onto the veggies and toss to coat. Let this sit for 10 minute (so the salt can absorb some of the liquid from the vegetables).
After 10 minutes transfer the vegetables to a nut milk bag (or thin tea towel) and squeeze out as much as liquid as possible.
Wipe the bowl to make sure there is no excess water inside. Place wrung-out vegetables back into the bowel. Add in the eggs, flour and a pinch of salt and pepper.
Scoop half the mixture into the waffle iron and cook until golden brown, roughly 4-5 minutes.
Serve with your desired toppings or side salad.