Cook the sweet potato the day before to speed up the process on Christmas Day. Light and savory—these make a great sharing breakfast.
Sweet Potato Waffles
2 Tbsp chia seeds, blitzed to a fine powder
5 1/2 oz cooked sweet potato
1 cup buckwheat flour
1/2 cup chickpea (gram) flour
1 1/2 cups nondairy milk
2 tsp baking powder
1 tsp onion salt
2 Tbsp maple syrup
1/4 tsp cayenne pepper
Handful of fresh chives
Oil, for greasing
2 Tbsp canola oil
10 1/2 oz mushrooms of your choice
Handful of cherry tomatoes
Handful of chopped fresh parsley
Pinch of sea salt and pepper
1 avocado, peeled and sliced
3 Tbsp mixed seeds
Measure waffle ingredients into blender and blend on medium speed until fully combined. You may need to stop, scrape the sides and stir mixture a couple of times. It should be the consistency of thick batter. If it is too thick, add a little more milk.
Preheat oven to 300 F. Preheat waffle pan or machine to medium temperature and lightly grease with oil. If machine or pan is too hot, the middles of the waffles won’t cook. When waffle pan has reached temperature, pour in batter (use a ladle) and leave waffle pan to work its magic for 10 to 12 minutes. Cooking times may vary depending on type of waffle pan or machine. Once waffles are golden brown and quite firm to the touch, they are cooked—remove and keep warm in preheated oven. Lightly grease pan/machine before repeating with remainder of batter.
While waffles are cooking, heat nonstick frying pan over low heat and add canola oil. Sauté mushrooms for 4 to 5 minutes, tossing in pan regularly. Once mushrooms are golden, throw in tomatoes, parsley and seasoning and cook for 2 to 3 minutes.
Once mushrooms and all waffles are cooked, serve immediately with sliced avocado on the side. Sprinkle with mixed seeds.