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Beer and Cheddar Chickpea Waffles

Beer and Cheddar Chickpea Waffles (2)These savory beer and cheddar waffles are great for breakfast, lunch or snacks.  Enjoy them on their own with a dipping sauce of your choice (I have a dijon mayo here), or as I also have, used them in place of sandwich bread! And as long as you use a gluten-free beer, the chickpea flour used in these waffles means that they are not only filled with extra protein, but gluten-free too.  As with other waffles I’ve made, I also find that these stand up great to freezing, and are easily re-heated.

  • 1 cup beer
  • 1 small onion, chopped fine
  • 1/2 cup milk
  • 1/2 tbsp dijon mustard
  • 2 large eggs
  • 2 tbsp olive oil
  • 1/4 tsp smoked paprika
  • pinch of cayenne
  • 1 tsp sea salt
  • 1 1/2 cups chickpea flour
  • 2 cups grated cheddar cheese

In a small saucepan or microwave safe container, bring the beer and onions to a boil and cook until onions have softened.  Remove from heat source and set aside to cool (this can be done the night before if preparing these for breakfast)

Combine the milk, mustard, eggs, oil and seasonings in a bowl.  Strain in some of the beer.  Use an immersion blender or whisk to combine the chickpea flour with the liquid, until smooth.  Whisk in remaining beer with onions, as well as the grated cheese.

Heat up your waffle iron and pour batter, allow to cook for several minutes until crisp.  I got 4 large waffles from this recipe.



One response »

  1. Oh wow
    I plan on trying this
    All the ingredients are right here in my cupboard already


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