Think sweet brunch treat when you think waffles? Think again! I’ve flipped the traditional waffle into a deliciously disguised vegetable fritter.
Enjoy for breakfast, lunch, or my favourite – a quick 15-minute dinner when you’re low on time but still want a nourishing, fulfilling meal. Savoury waffles can be enjoyed with endless toppings. I love to enjoy mine with avocado, cherry tomatoes, toasted seeds, pickled vegetables, homemade pesto, and herb yoghurt sauce. Yum!
Ingredients:
Waffles
- 2 cups pumpkin, peeled, cooked and mashed
- 1 ½ cup ground almonds or flour of your choice
- 3 free-range eggs
- 100g Feta cheese, diced
- 2 Tablespoons fresh parsley and chives, chopped
- 1 clove garlic, minced
- 2 Tablespoons butter, melted
Herb yoghurt sauce
- 1 cup plain coconut yoghurt or yoghurt of your choice
- 1 cup fresh herbs, finely chopped
- 1 clove garlic, minced
- 1 teaspoon hemp seed oil
- Salt and pepper to taste
Method:
- Peel, cook and mash pumpkin.
- Combine all ingredients in a large mixing bowl.
- Spoon into preheated waffle iron and cook until golden and crispy
- Serve hot with herby-yoghurt sauce, pickled veggies and avocado
- To make the herb yoghurt sauce, combine all ingredients in a small bowl and mix.
Prep Time: 15 minutes | Cooking: 10 minutes
Nutritional Information*
- Servings: 4 large waffles
Amount per serving:
- Calories: 408
- Total fat: 33g
- Total carbohydrate: 14g
- Net carbs: 10g
- Protein: 19g
- Dietary fibre: 4g
Dietaries: Gluten free
*Nutritional information is based on approximate calculations by My Fitness Pal.
