SAVORY WAFFLES. This is what I’m here for! I hope you are here for it too. I’ve only made two types of savory waffles. In February, I made the recipe in this blog post: Spinach Cauliflower Parmesan from Zest My Lemon here. When I made them I used 1/2 cup almond flour and 1/2 cup oat flour. This time I changed it up. Keep reading to find out the flour blend I used this time. You can really play around with the flour ratios. The original recipe calls for a gluten free flour blend. I would just keep in mind that some flours like coconut absorb more liquid than others.
The other savory waffle I made was earlier in the summer. It was a simple sweet potato waffle, so I thought. It was just shredded sweet potato, eggs and spices. I didn’t think the taste was worth how long it took me to grate the sweet potato LOL. So, stay tuned for more healthy savory waffles because breakfast foods are my JAM.
This is the kind of breakfast I want to eat before a 6-7 hour shift at work. It’s packed with hella veggies!! It’s got a little bit of everything, it’s diverse, and it can go with just about anything. You fry an egg with it, whip up some hash browns, throw some bacon on it, or literally anything else your heart desires. Maple syrup? Yeah I like that sweet and savory combo, don’t you?!
I come bearing tips as always:
- Recipe calls for 1 cup gluten free flour blend. Instead I used coconut, almond, oat, and wheat flour. You can use whatever you have in your pantry!
- Most things are cheaper when you do it yourself. But decide for yourself which is more important saving time or money? For me, some days/weeks it’s money and other times I have more time!
- If you plan on cooking with a lot of spinach or cauliflower rice then buy in bulk in the freezer section. Or DIY and cook a bunch of spinach and freeze it. Same with cauliflower, food process a head or two and freeze.
Ingredients: Makes 4-5 waffles (flour blend adapted)
- 2 tablespoons coconut flour
- 2 tablespoons almond meal (blend almonds then measure)
- 1/2 cup oat flour (blend oats then measure)
- 1/4 cup whole wheat flour
- 1/2 teaspoon garlic powder (or 3-4 cloves minced)
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup freshly grated parmesan
- 2 eggs
- 1/2 cup almond milk (or any time of milk)
- 1 cup cooked spinach (frozen or ~1 fresh large package)
- 1 1/2 cup cauliflower rice (frozen or fresh)
- Heat your waffle iron.
- If necessary cook your spinach and rice your cauliflower.
- In a medium bowl, combine your flour blend (I used coconut, almond, oat and wheat flour), garlic, salt, pepper and parmesan.
- Stir in the eggs and almond milk. Then, fold in the spinach and cauliflower.
- Generously spray your waffle iron with oil spray. Pour in the mixture, filling all the way or more (they won’t puff up too much). Cook for 6-8 minutes. Spray with oil spray in between each waffle.
- Eat right away or let them cool completely on a wire rack before transferring to the fridge or freezer. To reheat just toss them into the toaster for a few minutes!
Thanks for reading. I like you a waffle lot!