Sweet Potato Waffles

A very lovely person went to the store and bought a cheap waffle iron just for me! I've been wanting home-made waffles for years and lately I've been using it for at least five times a week, when I can. My favorite type of waffle is set just before you - sweet potato with cinnamon and nutmeg. Originally I had just made them to get rid of the extra sweet potato pie filling from Thanksgiving. But for now - I'm hooked.

(Sweet Potato Waffle Ingredients)

• 1 Large Diced Sweet Potato (Boiled)
• 1/2 cup of White Whole Wheat Flour
• 1/2 cup of All-Purpose Flour
• 1/4 cup of Sugar
• Enough Non-Dairy Milk to Thin it out
• Cinnamon and Nutmeg to taste
• A pinch of Salt
• 2 tbl of Oil (optional

(Directions)

• It is best to use an electric mixer to blend ingredients while you heat up your waffle iron.
• Follow waffle iron instructions as best as you can and keep the already made waffles in an oven at 200 degrees to stay warm until you're ready to eat.
• Cover with your favorite fruits, some coconut cream and enjoy!

Happy Birthday Tres Leches

(Tres Leches Cake Ingredients)

• 1/2 cup of Soy Milk/Rice Milk
• 1/2 cup of Almond Milk
• 1 and 1/2 tsp Vanilla Extract
• 1 tsp of Apple Cider Vinegar
• 1/3 cup Melted Coconut Oil
• 1 and 1/2 cups Cake Flour
• 3/4 cups of White Sugar (add less if it is a sugary frosting)
• 1 tsp of Baking Soda
• 1 tsp of Baking Powder
• 1/4 tsp of Sea Salt
• A pinch of cinnamon (optional)

(Tres Leches Blend)

• 3/4 cup Coconut Milk
• 3/4 cup Almond Milk
• 3/4 cup Soy/rice milk

(Whipped Topping)

• Coconut Cream (refrigerated and whipped)

(Directions)

• Combine your dry ingredients together and wet ingredients (separately). Then slowly add the wet to the dry. Combine until everything has come together well and then place into a lightly greased pan.
• Bake for about 30 minutes at 350 degrees or until well browned. Let it cool completely and cut off the top.
• Poke as many holes into the cake with them as you can. After that, mix your Tres Leches blend and slowly pour it over the cake (do this in batches and let the cake soak up each one).
• Let it sit in the fridge for about 24 hours and then cover in whipped and refrigerated (full-fat) coconut cream.
• Serve with your favorite fruits and stash the rest later.(it tastes amazing the next day).
• Enjoy!

I hope that you enjoy the cake as much as my family and I did!