Did you say SAVORY WAFFLE? Surely did, and it’s our new favorite thing. Savory breakfast fans and/or waffle fans and everyone in between should give this recipe a go. Heat up those waffle irons, this recipe from @lilyfeedsyou is tasty and nourishing!
(Servings: Makes 4 waffles)
Gluten Free, Grain-Free
- 2 eggs
- 1/2 cup unsweetened milk of your choice
- 1/4 tsp salt
- 1/4 cup + 1 tbsp almond flour
- 2 tsp baking powder
- 1 packet of Atlantic Sea Farms Ready-Cut Kelp, drained & rinsed
- 1 heaping tbsp chopped chives, plus more for topping
- 1 tbsp toasted sesame seeds, plus more for topping
- Pinch of red pepper flakes
- Coconut oil
- Optional: Butter or vegan butter
-Plug in waffle iron & allow time to warm up.
-In a mixing bowl, crack & whisk eggs.
-Add the unsweetened milk, salt, almond flour, baking powder, kelp, chives, sesame seeds, & a pinch of red pepper flakes to the same bowl & mix evenly, no lumps!
-Coat your waffle iron with coconut oil to avoid sticking & pour batter in evenly.
-Cook waffles until your desired crispness, which will vary depending on waffle maker.
-Remove from waffle iron, coat with butter or vegan butter if desired, top with extra chopped chives & toasted sesame seeds, & enjoy!
**These waffles taste great on their own but also go well with a massaged kale salad with sesame oil, a fried egg, or fermented seaweed salad on top.
**These can be refrigerated & reheated, best within 3-4 days. They can also be frozen, but best within 1-2 weeks. Allowing the frozen waffles to thaw in the refrigerator, then reheating at a low temperature in the oven is recommended for crispness.