Dandelion Sweet Potato Waffles with Banana Caramel Sauce (establishing a weekly ritual)
I wrote this post last fall, long before the changes we have all experienced through the pandemic. Now is an even more important time than ever to establish rituals and make special occasions. I hope you enjoy this article, plus a couple of recipes that are gluten-free, vegan, and refined sugar free - and most of the ingredients are still stocked in most grocery stores or you can forage them for free.
Growing up, my dad kept a sourdough starter. Sometimes my parents would bake bread from it, but more often than not it went into waffles. Feeding the starter once a week turned into a ritual: every Saturday evening, my dad would mix in some fresh flour and water and let it happily bubble away overnight so it would be ready to mix into batter in the morning. Sunday Waffles soon became a pillar of our family; we’d set out a variety of toppings (huckleberry sauce, yogurt, apple butter, and maple syrup were the usual suspects) and sit down together. Each toasty hot waffle would be divided into four sections and evenly dispersed, another put on to follow. The slow pace of waffle cooking ensured that our family would spend a long breakfast at the table together, passing toppings and talking about the day’s plans. My dad’s need to keep his sourdough starter alive turned into a beloved family ritual that lasted throughout my childhood! Longer, in fact, as I resurrected the Sunday Breakfast tradition in my college dorms. (In this case, it was more of a hangover first aid station for my friends who would drink more than me.) Once again, cooking those leisurely breakfasts for people I cared about was a much-needed break from studying, homework, and classes.
One specific, slow meal a week can become such a wonderful anchor. Whether it’s Friday Night Supper or Sunday Morning Waffles, consider committing to a weekly meal. Involve your family or friends if you can - it can be extra fun over video chat! It’s pretty amazing how just setting the intention of a slow, casual weekly meal can bring family and friends together (virtually if not physically) and create closer relationships. There’s one other rule of the weekly gathering: whoever cooks doesn’t have to do dishes. (That right there is often enough to motivate me to take charge!) I will always love my dad’s sourdough waffles, but when I’m cooking, I like making ones that are more seasonally adaptable. As soon as the dandelions start popping up in the spring, they remind me to make these delicious waffles full of their light flavor and wonderful benefits. I love taking an early morning walk to forage for dandelions, then cook them up in time for a great brunch for the late-risers. Make sure you forage your dandelions in a safe, unsprayed location - and do leave plenty behind for the bees, who depend on them in early spring.
The recipes below are plant-based, gluten-free, and free from processed sugar. I like having recipes like this on hand because I know how wonderful it feels to know that a friend has remembered and worked around my dietary limitations. Many people use lifestyle and dietary changes to manage chronic illness or bad reactions, not to mention those who base their dietary choices on ethical decisions as well. I find that I feel better when I avoid gluten and that I’m severely intolerant of dairy, which means that I often can’t eat breakfast treats or desserts. I’m used to bringing my own baked goods and/or planning to skip dessert, but on the rare occasion that someone bakes something I can actually eat, I am nothing short of elated! If you have a friend or family member with similar limitations, they will be so grateful that you took dietary accessibility into mind. Promise!
Coconut Caramel Banana Sauce:
This delicious sauce has all the flavor of a dairy-based caramel, but is even easier to make! It is gluten-free, vegan, and doesn’t contain any refined sugar. The rich coconut flavor works really well with the bananas. Whether or not you have dietary limitations, give this recipe a try! You’ll have a little extra left over (unless you really load up those waffles), so try it over some ice cream or yogurt later too!
Ingredients:
1 c. palm sugar paste (or coconut sugar, or brown sugar)
1 c. coconut cream
½ tsp. Sea salt
½ tsp. Cornstarch (optional- helps stabilize the mixture)
2 firm but ripe bananas
1 c. chopped walnuts
Directions:
Add the palm sugar, coconut cream, cornstarch, and sea salt to a small saucepan over medium heat. Stir constantly until the sugar has dissolved. Bring to a boil, then reduce to a simmer and cook for 5-10 minutes, stirring often.
Meanwhile, heat a cast-iron skillet over medium-high heat. Add the walnuts and stir as they toast until they are golden and fragrant. Pour onto a cool plate to prevent over-cooking. Slice the bananas.
After the caramel has thickened into a nice syrup, add the walnuts and bananas and stir. Cook another minute or two, then cover the pan and set on a warm area of the stove while you make your waffles.
Dandelion Sweet Potato Waffles:
These gluten-free waffles are a beautiful golden color, plus they are slightly sweet and filled with energy-boosting ingredients like sweet potatoes and almond meal. (After all, you want to be ready for a big adventure after breakfast, right?) Tip: use leftover roasted sweet potatoes from dinner the night before, or find some pure sweet potato baby food to use to make the waffles come together quickly! This recipe is adapted from this great waffle recipe. Make sure you gather your dandelions from an area that hasn’t been sprayed. This recipe serves four.
Ingredients:
1 ½ c. dandelion flowers
1 ½ c. dairy-free milk
3 Tbs. vegetable oil or melted vegan butter, cooled slightly
2 tsp. Pure vanilla extract
1 Tbs. maple syrup
1 c. sweet potato puree
1 c. gluten-free flour mix*
1 c. almond flour
1 Tbs. baking powder
½ tsp. Baking soda
¼ tsp. Salt
Directions:
First, forage for and process your dandelion flowers. Remove the petals and put them in a small bowl and set aside.
Add the dairy-free milk, oil, vanilla, maple syrup, and sweet potato puree to a high-speed blender.
In a large bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
Pre-heat your waffle iron. Blend your wet ingredients until smooth, then pour into the dry mixture. Whisk until you have a smooth batter and fold in the dandelion petals.
Spray your waffle iron with some oil, then add a scoop of batter to the iron and cook according to the directions that come with the waffle iron. (Every waffle iron is different!) Cook until the outsides are lightly browned and the insides are nice and fluffy. Eat warm with plenty of bananas and caramel.
*My gluten-free flour mix is simple: measure equal parts white rice flour and tapioca flour by volume, then add 1 tsp. xantham gum for every 4 cups of mixture.
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Join me for a little winter night magic as we bake this cake full of rich seasonal flavors and black cocoa!