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Savory Spinach and Sweet Potato Waffles

Savory Spinach and Sweet Potato Waffles2

We are now on our second (and soon to be third!) snowstorm this week, so I am spending the snow days cooking and stocking the freezer.  And because I also decided to treat myself to a new waffle maker this week, I decided to try out a new recipe.

These savory waffles are very versatile, great for breakfast or snacks, you could even make a sandwich with them.  They are equally tasty fresh from the waffle maker, or at room temp, so they make for great on the go snacks as well.  They cover all the bases, filled with vegetables and a little added protein and fibre from lentils sneakily hidden away in the batter.

If planning to make and serve on the day, keep your oven at low heat and put a wire rack in there to keep the prepared waffles warm until you are ready to go.  The beauty of these waffles is that they can also be frozen and warmed in the toaster or toaster oven, so make a big batch, and keep them in the freezer for rushed mornings or after school snacks.

On to the recipe!

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 2 tsp salt
  • freshly ground black pepper
  • 1/4 cup roasted sunflower seeds
  • 2 cups milk
  • 1/2 cup cooked red lentils
  • 1 tbsp dijon mustard
  • 2 large eggs
  • 1/2 cup melted butter, cooled slightly
  • 1/2 cup cooked chopped spinach
  • 1/2 cup mashed baked sweet potato
  • 1/2 roasted red pepper, chopped (about 2 tbsp)
  • 2 green onions, green only, chopped
  • 2 cups shredded havarti cheese

Preheat waffle maker. To a bowl, add flour, baking powder, salt and a few grinds of fresh pepper, whisk to combine, then stir in sunflower seeds.

Use a stick or regular blender to combine the milk, lentils and dijon mustard. Once lentils are pureed, add the eggs and give the blender a few pulses just to incorporate the eggs. Stir in melted butter, spinach, sweet potato, roasted red pepper, green onions and cheese.

Pour milk mixture into flour and whisk to combine.

Fill waffle maker with batter, close lid and allow to cook for 5-6 minutes (open lid after a few minutes to see progress, cooking time may depend on your waffle maker).

Serve with your choice of dipping sauces or as is. I served mine with a chipotle salsa and a herb and garlic sour cream.

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One response »

  1. Pingback: Lentils, Lentils and more Lentils !! | Sugar n' Stuff

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