Crux ARTISAN Serie Manual De Instrucciones página 13

Recipes
Sweet Potato Vegan Waffles
Makes the perfect snack-on-the-go. Spread with peanut or almond butter for a delicious
protein kick. For a special treat, top with candied pecans, cinnamon sugar and maple
syrup.
Makes: 4 waffles
• 2 tablespoons ground flaxseed
• 5 tablespoons water
• 1 cup rolled oats
• 1 cup whole wheat flour
• 4 teaspoons baking powder
1. Preheat Waffle Maker.
2. In a small bowl, add flaxseed to water. Stir well and allow to sit for 2 to 5 minutes,
until thickened.
3. Add all dry ingredients to a large bowl.
4. In a separate bowl, use a blender to whip flaxseed, coconut oil, almond milk and sweet
potatoes.
5. Pour wet ingredients into dry ingredients and mix until blended. Add chopped
cranberries.
6. Bake waffles until golden brown, about 6 minutes.
Grilled Italian Sausage on Savory Herb Waffles
A Sausage & Egg Sammie fit for an Italian King...Serve with your favorite Italian or any
sausage and top with an egg, sunny-side-up.
Makes: 4 waffles
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon garlic salt
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon turmeric
for serving
• 4 grilled Italian sausages, or your any
sausage of your choice
1. Preheat Waffle Maker.
2. Add all dry ingredients, except cheese, to a large bowl.
3. In a separate bowl beat egg whites until stiff peaks form.
4. In a third bowl, combine egg yolks, vegetable oil, buttermilk, and sour cream.
5. Pour wet ingredients into dry ingredients and mix by hand until blended. Fold in egg
whites and cheese.
6. Bake waffles until golden brown, about 6 minutes.
7. Savory Herb Waffles can be enjoyed plain or as a breakfast sandwich.
8. Cut 4 sausages in half and then split down the middle. Break waffles into quarters. Top
each waffle quarter with a piece of sausage; then add egg.
• 1/2 teaspoon salt
• 1 cup dried cranberries, chopped
• 2 tablespoons coconut oil
• 1-1/2 cups almond milk
• 3/4 cup chopped cooked sweet potatoes
• 1 tablespoon parsley
• 1-1/2 cups grated smoked Gouda
• 3 eggs, separated
• 1/2 cup vegetable oil
• 1-1/2 cups buttermilk
• 3/4 cup sour cream
• 8 eggs, cooked sunny-side up, or
scrambled
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