Snow days and freezer overflows mean lots and lots of cooking. This past week I’ve made soups and stews to use up the last of my CSA frozen veggies from the year along with a few other things. I’ve been trying to choose my carbs more carefully in the new year so decided to whip up a few new waffle recipes to have for snacks, breakfast or in place of sandwich bread (I had a breakfast sandwich with one of these today, so good!). These waffles are gluten free and good for a little extra protein. And best of all, easy to make.
Heat up your favorite waffle maker and start on the batter. Using a blender, mix together
- 1 cup chickpea flour
- 1/2 cup pureed cooked squash or pumpkin
- 1 egg
- 2 tbsp olive oil
- 1 cup water
- 2 cloves garlic
- 1 tsp sea salt
Remove to a bowl and stir in:
- 1/2 cup minced onion
- 2 chipotle peppers in adobe sauce, finely chopped (reduce to one if you like things less hot)
- 1 1/2 cups shredded cheddar cheese or cheese blend of your choice (a tex mex blend would work here too!)
Pour batter into heated waffle iron and allow to cook until crisp (the steam should almost stop, this will take a few minutes). You should get 2-3 large waffles from this recipe.
Enjoy! And stay tuned for another savory waffle recipe.