Gluten-free dill & spinach sweet potato waffles

SERVES 4- 6

For the waffles

1 large, sweet potato (about 300g

(10½oz))

300ml (10fl oz) almond milk

1 tbsp apple cider vinegar

3 tbsp olive oil, plus extra for

cooking

180g (6oz) gluten-free plain flour 1½ tsp baking powder

¾ tsp sweet smoked paprika 2 spring onions, finely sliced a small bunch of dill, finely chopped a small bunch of parsley, finely

chopped sea salt and freshly ground black

pepper

For the spinach

2 tbsp olive oil

400g (14oz) frozen spinach,

defrosted and drained ¼ tsp grated nutmeg

1 tbsp dairy-free butter sea salt and freshly ground black

pepper

To serve dairy-free crème fraîche, sour cream

or yoghurt

Preheat the oven to 220°C/Gas mark 7. Prick the sweet potato all over with a fork, place on a tray and bake in the oven for 40- 45 minutes, or until tender. Let cool, then cut in half and scoop out the flesh. Place in a bowl to one side.

Pour the milk into a jug and stir through the apple cider vinegar.

Set aside for 5 minutes, then stir in

3 tbsp olive oil.

Sift the flour, baking powder and smoked paprika into a large bowl, then stir through the chopped herbs. Make a well in the centre of the flour mix and pour in the milk mixture.

the sweet potato flesh well with a fork, add to the batter and whisk to combine.

Preheat a waffle maker and brush with a little olive oil. When ready, pour the batter into the waffle maker and cook for 6 minutes, or until the waffles are puffed and golden all over. Keep the cooked waffles warm while you repeat with the remaining batter.

the waffles are cooking, prepare the spinach. Add the oil to a pan and place over a medium heat. When glossy, add the spinach and cook gently until warmed through.

Add in the nutmeg and dairy-free butter and season well. Serve alongside the waffles with a few dollops of dairy-free crème fraîche, sour cream or yoghurt.