Yumi’s Roasted Beetroot Waffles with Sweet Potato Bacon
You will need to begin the bacon the day before
470ml unsweetened almond milk
2 heaped tbsp Yumi’s Roasted Beetroot Dip
4 tbsp neutral oil (we used grapeseed oil)
2 tsp baking powder
1 pinch of salt
Maple syrup, to serve
SWEET POTATO BACON
1 medium golden sweet potato (try to choose a long, skinny potato if possible)
5 tbsp neutral oil
3 tbsp tamari
2 tbsp nutritional yeast flakes
2 tbsp maple syrup
1 tbsp sweet paprika
2 tsp garlic salt
1 tsp liquid smoke
1 tsp onion powder
1/2 tsp pepper
1/4 tsp chipotle chilli powder (optional)
- To make the bacon, use a mandolin (or sharp, long knife) to cut very thin slices down the length of the sweet potato (about 2mm thick). Line a large baking tray with foil, place a baking rack on top then spread sweet potato slices in a single layer. Preheat oven to your lowest heat (we set ours at 50ºC).
- Whisk together remaining ingredients. Use a pastry brush to brush over both sides of the sweet potato slices. Allow dehydrating in the oven for 8-10 hours or until completely dry and chewy.
- To make waffles, whisk together all ingredients. Lightly spray the surfaces of a waffle iron with oil spray and preheat. Pour 1/4 of the batter into the centre of the waffle iron and cook until crispy and lightly browned.
- Serve waffles with a generous pour of maple syrup and sweet potato bacon strips.