For waffles
  • 250 g sweet potato (1 large) peeled, cut into pieces and cooked
  • 200 g buckwheat flour
  • 200 ml almond drink (available on Amanvida)
  • 4 eggs
  • ½ tablespoon of gluten-free baking powder
  • 1 tablespoon of coconut blossom sugar
  • 1 tablespoon of coconut oil
  • + a little extra to grease the waffle iron
For the topping:

Preparation of sweet potato waffles with mango and turmeric latte

  1. Mix the sweet potato in the blender with the buckwheat flour, the almond drink, eggs, baking powder, oil, coconut blossom sugar and a pinch of salt.
  2. Heat the waffle iron, grease it and cook the waffles.
  3. While waiting, cut the mango into small pieces, warm it up in a little coconut oil and add 1 tablespoon of Turmeric Latte. Delicious as a topping on waffles with a teaspoon of GJ saffron, garnished with some edible organic flowers - Original and delicious!

Tip from Chantal Voets:

With the lattes you can make endless variations - its not just a drink, but is also perfect on your breakfast cereal, on oatmeal, on pancakes and waffle ... let your imagination go wild!