Waffles aren’t just for brunch or weekend breakfasts. They’re great as a snack, as a go-to for those busy weekday mornings and can easily get popped in a toaster. But these waffles don’t just look good – they also taste AMAZING (and they’re packed with good-good-goodness!)
FILLING:
¼ cup minced green onions
1 cup packed thinly sliced, spinach or tender kale
1 cup baked mashed sweet potato
1 tsp (1 clove) minced garlic
BATTER:
Wet ingredients – blend well in a bullet blender
2 eggs
½ cup milk (any kind)
1 cup water
1 tbsp oil (coconut, avocado, olive or melted butter)
Dry ingredients – blend well together
1 cup chickpea flour
1 tsp baking powder
½ tsp salt
1 tsp curry powder
½ tsp cumin
¼ tsp cayenne pepper
¼ tsp black pepper
Blend wet ingredients with dry and then fold into the filling veggies.
Drop batter into preheated / pre-greased waffle maker avoiding overfilling (should be spread out so that the “bumps” are visible).  Bake until golden and firm.
Can also be baked as muffins or oven waffles – preheat oven to 400 degrees F.  Grease a muffin pan or silicon waffle pan (greasing lightly makes the end product crispy on the outside.)  Fill depressions making sure to not overfill – perhaps 1/3 full for muffin pans and just fill the depressions in a waffle pan so “bumps” are visible.  Bake for 20 to 25 mins until golden and the little cakes pull easily out of the pan.
Tip – when you have time, bake extra sweet potatoes.  They make for a quick meal or side dish option and pack a huge nutritional whallop.
Thanks to Theresa Rollet-McWilliams for this recipe!

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