I’ve been looking for a new, interesting base for brunch. My first choice is to start my day with something savoury, not sweet. So while pancakes, waffles with syrup, and muffins are all good, they’re not my first choice. Instead, I’ve taken the idea of waffles and come up with a great savoury version.
These savoury waffles are crisp on the outside, fluffy on the inside and full of flavour. Using chickpea flour as a base means these are packed full of protein but still vegan and gluten free. The additional flavours make a tasty savoury waffle and a great base for your next meal. Pile on top some coleslaw and cauliflower winge, drizzled with sauce. Pair with your next tasty curry – or even use for a sandwich.
Enjoy!
- Makes: Serves 4-6
Ingredients
- 200g Chickpea Flour
- 80g Gluten Free Flour*
- 1/2 tsp Salt
- 350 - 500ml Water
- 2 Tbsp Oil
- 1/4 cup Fresh Coriander, finely diced
- 1 Small Red Chilli, diced
- 1 tsp Grated Ginger
- 2 1/2 tsp Baking Powder
Directions
In a large bowl mix together all the dry ingredients apart from the baking powder. Gradually mix in the water, a quarter cup at a time, until it forms a thin batter. I find it easier to use an immersion blender as the coriander leaves tend to get stuck in a whisk. Allow the batter to rest for at least 15 minutes (or up to overnight) so the chickpea flour can absorb the water. The batter will thicken while resting. When ready to use, whisk in the baking powder and more water if the batter is too thick, aiming for a consistency of double cream.
Preheat your waffle maker to medium high heat. Once heated, spray with cooking oil and ladle in about half a cup of batter. Cook according to your maker’s instructions, or until the waffles are a golden brown and crisp on the outside. Remove and repeat with the rest of the batter.
The waffles can be made ahead of time and reheated in the toaster or served immediately with your favourite toppings.
Notes
* If your flour blend doesn’t include xantham gum then a dash may help here.
Allergy Notes; These waffles are vegan, gluten free, nut free and soy free. If you have any issues with this recipe, let me know and I can suggest substitutions.
