Ingredients for 4 people (about 8 waffles): For the waffles. 420g uncooked red sweet potatoes*, 90g wholemeal oat flour, 75g fat free Greek yoghurt, 15g hemp seeds, 3 eggs, 1 tablespoon lemon juice, 12g yeast for cakes, 3 sprigs of thyme, salt, black pepper, oil for the grill. For the asparagus: 250g Almaverde Bio frozen asparagus, 30g mild mustard, 4/5 fresh spring onions, 2 cloves of garlic, 2 teaspoons of extra virgin olive oil, salt, black pepper, 12g hemp seeds, 4 sprigs of thyme .
If you want to prepare the batter in advance, store it in the fridge until 30 minutes before using and add the yeast at the last moment. Oat flour is high in protein and has a low glycemic index, but you can replace it with wholemeal flour made from other grains if desired. This dish makes a perfect brunch, but is also great for lunch or as an unusual dinner. If you do not have a waffle grill, you can make pancakes with the same batter.
Instructions: Peel and boil the potatoes, which should weigh *350g when cooked, drain well and mash with a potato masher. In a bowl beat the eggs, add the yoghurt, potatoes, lemon juice, hemp seeds, thyme, salt, pepper and stir. Sieve the oat flour and yeast into the mix. Stir until the ingredients are just mixed. Heat the waffle grill. Soak a piece of absorbent kitchen roll with oil and grease both sides of the grill, quickly add a few tablespoons of the batter and close the grill. Cook for a few minutes or until golden brown. Remove the waffles with tongs, grease the grill again and continue until you have used up all the batter. Meanwhile, heat two teaspoons of oil in the pan and sauté the spring onions (cut into rings) over very low heat until they are soft. Remove from pan and set aside. Add the asparagus with garlic to the same pan along with a cup of water and cook for about ten minutes, adding very little water at a time if necessary. After cooking no liquid should remain in the pan. Remove from heat, add the cooked spring onions and season with salt and pepper, add the mustard and stir gently. Serve the waffles with the asparagus, season with hemp seeds and fresh thyme.
Recipe and photo by Tiziana Molti, food blogger and food photographer, author of the blog “L’ombelico di Venere”