There are so many ways we can make waffles healthy and tasty. The following recipe is super healthy and makes eating waffles a joyful experience any time of the day.
Main Ingredients:
2 cups Oats Flour *
1 tbsp baking powder
1 cup plant-based milk (e.g soy milk, almond milk etc)
2 flax eggs **
1 small zucchini grated (about 1 cup)***
1 small carrot grated (about 1 cup)***
1/3 cup thinly sliced onions (optional)
1 finely minced Jalapeno or green chilies (optional)
Additional Ingredients used for flavoring (you can adjust spices and spiciness according to taste):
1 ½ tsp Cumin powder,
1 tsp Curry powder,
½ tsp Ajwain (Carom seeds)
Pinch of cayenne pepper
Salt & pepper (to taste)
2 or 3 Tablespoon finely chopped cilantro (or other fresh herbs)
* You can substitute with Chickpea (besan) flour
** 1 flax egg = 1 tbsp. ground flax seed + 3 tbsp. water (mix well)
*** To remove excess moisture, spread and press shredded zucchini and carrots on a clean kitchen paper towel
Instructions:
Make the flax eggs and keep it aside for a few minutes to set.
Mix the dry ingredients in a bowl – flour, baking powder , spices, salt, pepper, cayenne pepper.
Add the milk, flax eggs and combine well with the dry ingredients. If needed to get the desired consistency, add milk (tablespoon at a time)
Add the zucchini, carrots, onions and cilantro to the wet ingredients. Mix until it is well incorporated.
Add the batter to a preheated waffle maker. Cook according to the manufacturer's direction. When done, let it sit for a few extra seconds before removing the waffle off grid. I have found that it comes out much easier when I do this. Serve warm with Green Chutney, Cashew-Tahini Dip(Recipe below) or hot sauce.
Texture: The waffles should come out golden brown, crispy from outside and soft from inside.
PS: I have this good quality waffle maker brand Calphalon that I love. You don’t even have to grease with oil before use.
Cashew-Tahini Dip
1 cup raw cashews, soaked for few hours
½ freshly squeezed lemon
2 tbsp. Tahini
2 garlic cloves
7-8 tbsp. water
¼ cup chopped fresh dill ( or use dried dill or other herbs)
Directions:
In a food-processor or high-speed blender, combine all the ingredients. Blend until smooth and creamy, adding more water if needed. Taste and season with salt, pepper and cayenne pepper. Cover and refrigerate for an hour before serving.
Tip: You can use the same dip recipe to make vegan Tzatziki sauce by adding grated cucumber. I use it when I make homemade - baked falafels.
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