Growing up my mom loved to use her professional waffle iron to make us waffles of every kind, so when I saw this recipe for multi-grain spinach and cheese waffles I immediately thought of her. Typical waffles are served with maple syrup and fruit or berries, but all that sweetness can be overwhelming. This recipe takes the savory route, which results in a healthy and satisfying breakfast. Flax seed, multi-grain flour and almond meal all make the waffles very nutritious. These spinach and cheese waffles can be served with a sunny side up egg on top and a trickle of hot sauce too. A fun thing to do with this recipe is to serve it as breakfast for dinner. This is usually a hit with the kids.
- 1 egg, room temperature
- 1 1/2 cup milk (any kind. I used 2% organic milk)
- 2 Tbsp. grapefruit juice (You can easily use orange juice too)
- 1 tsp. vanilla extract
- 2 Tbsp. olive oi or canola oil or coconut oil
- 2.5 Tbsp. flaxmeal (I grind flaxseeds at home to make flaxseed flour)
- 1/2 cup almond meal ( Almonds grinded at home to get almond flour)
- 1/2 cup plus 1 Tbsp. whole wheat flour
- 1/2 cup oat flour
- 2 tsp. baking powder
- 1 tsp. sea salt or to taste
- 1/2 tsp crushed black pepper
- 1/2 cup spinach puree ( Just rinse fresh spinach and grind it into a high speed blender for puree)
- 1 cup shredded parmesan cheese
- 4 eggs for topping
- Whisk egg, milk, grapefruit juice,vanilla, oil and spinach puree together.Add cheese and stir.
- Add the dry ingredients into a mixing bowl and mix well, pressing out any clumps. Add the wet ingredients to the dry ones and stir until just combined. Let the mixture sit for a few minutes.Add enough batter to fill your preheated waffle iron. Once done, serve with freshly made eggs and hot sauce. You can also serve some salad if making these for dinner.
- Don’t stack them. Lay them indivisually on a rack and let them cool down if making in advance.Just preheat in a 350F oven for 5-7 minutes before serving. Serve with freshly made sunny side up eggs.
Source: Naive Cook Cooks