By nutritional therapist Christine Bailey
A delicious vegan gluten-free waffle topped with creamy mushrooms.
200g sweet potato, steamed or baked
125g gluten-free self-raising flour
1 tsp baking powder
¼ tsp sea salt
125ml soy milk
1 tbsp olive oil
For the mushrooms:
1 tbsp olive oil
1 garlic clove, crushed
½ onion, diced
250g button mushrooms, sliced
¼ tsp dijon mustard
1 tbsp nutritional yeast
1 tbsp tamari soy sauce
Sea salt and black pepper
150g coconut yoghurt
First cook the mushrooms. Heat the oil in a large frying pan and add the garlic, onion and mushrooms. Sauté over a low heat for 5 minutes until the mushrooms begin to brown and soften.
Stir in the mustard, nutritional yeast flakes and soy sauce. Season to taste. Stir in the coconut yoghurt and heat through.
Preheat waffle iron. Place all of the ingredients into a food processor, blending until smooth and fully combined. Add a little more soy milk if needed to create a thick pourable batter.
Spoon batter into your preheated waffle iron and cook according to your waffle iron’s instructions.
Serve the waffles topped with the creamy mushrooms.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.