For brunch or a light meal, the salty waffles they are an ideal choice. Unlike its sweet brothers, rich in sugars and fats, today I propose a green version with an interesting nutritional balance. Made with spinach and whole wheat flour, they have a strong antioxidant and satiety power. The same recipe also works with other green leaves such as chard, arugula or kale as an alternative, or to combine in the same preparation.
Simple to make, all you have to do is crush the leaves with the milk and then mix with the dry ingredients and cook. They will be ready to eat and be part of the weekend brunch or for a light meal along with a fresh salad and a serving of chickpea or pea hummus. I suggest doubling the recipe, to make more and have reservations and even freeze, for any time.
Turn on the oven at 180ºC.
In a food processor, blend the spinach leaves with the milk until you get a green juice and concentrate. In a bowl, mix the dry ingredients: flour, baking soda, nutritional yeast, lemon zest, and salt. Then add the green juice and the oil, and with a hand mixer, blend until you have a smooth mixture without lumps. You can use an electric mixer as well.
Take the silicone mold and paint with sunflower oil. Pour the dough in the mold and bake for 30 minutes until golden brown. Once ready, remove from the oven and let rest for 10 minutes before unmolding.
Serve the waffles and accompany to taste.
Beper – Waffle Iron, Waffle Maker, 5 Waffles at a Time, Non-Stick Iron 18 cm, 800 – 100 W, Red and White
With what to accompany the spinach waffle
These savory spinach waffles can be eaten alone or accompanied of a hot sauce, guacamole or poached egg, and they are even an ideal option to make sandwiches with them. We can also serve with an apple smoothie, raspberry mimosa or Bloody Mary for a fancy brunch.
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