Gluten Free Waffle with Yam Cream

Instructions (Gluten Free Waffle)

• Step 1: Prepare the Wet and Dry Ingredients

Mix the soymilk and psyllium husk, let it sit for 5 minutes, then stir in the coconut flower nectar and rice bran oil.

Separately, mix all of your dry ingredients in another bowl.

• Step 2: Form the batter

  Combine the wet and dry ingredients together to form the batter.

  Pour 60 g of batter into a preheated waffle machine and heat for approx. 3 minutes.

  
  

• Step 3: Cool

  Transfer the cooked waffle to a cooling rack to cool down completely before serving.

Instructions (Yam Cream)

• Step 1. Prep & Steam 

  Peel the skin of the Chinese yam, slice it into thin pieces, and steam for 15 minutes until fully cooked. 

  
  

• Step 2. Combine & Blend  

  Add the cooked Chinese yam, cane sugar, and soy milk into a blender. Blend the ingredients thoroughly until the mixture achieves a completely smooth and velvety texture. 

  
  

• Step 3. Emulsify 

  Gradually pour in the odorless coconut oil in a slow, steady stream while continuing to blend thoroughly until the mixture is fully emulsified. 

  
  

• Step 4. Sieve the Cream 

  Pass the blended mixture through a fine-mesh sieve to remove any remaining fibers and ensure an ultra-silky texture. 

Serving Suggestions 

This yam cream pairs perfectly with waffles, scones, cupcakes, or pancakes. It is best enjoyed chilled; refrigerate for at least 2 hours before serving for the finest flavor and texture. 

Cooking Tips 

• Wear Gloves: Always wear gloves when peeling and handling fresh Chinese yam to avoid intense skin irritation and itching from its mucous secretions. 

• Why Iron-Rod Yam: Choose Iron-rod Chinese yam (Tiegun Yam) as it has a higher natural starch content, making it much easier to achieve a thick, silky cream texture. 

• Adjusting Consistency: If the mixture feels too dry while blending, simply add a splash more soy milk until it reaches your desired creamy thickness.