Spicy Veggie Waffles
I got a new waffle maker!* The excitement is palpable. I used it three times within the first two days of getting it. Waffles are just delicious. And I love that you can turn (almost) any food into a waffle.
This recipe is less number 1,000,000 on how to hide your veggies! While I am slowly learning to like more and more veggies, it’s mainly because I hide them from myself. This a great recipe for kids of all ages that are still struggling with eating their greens.
I have an 8” waffle maker, this recipe makes two full waffles, or you could make a bunch of little ones. Begin by using a cheese grater or food processor (with the grater attachment) to shred one med-large carrot (about three quarters to one cup shredded) and one large zucchini (about one and a half to two cups shredded). Using a cheese cloth or a kitchen towel—that you don’t mind getting stained—to squeeze the excess liquid out of veggie shreds. Place juiced shreds into a medium bowl. Crack two eggs into bowl and add two tablespoons of gluten free all purpose flour—I used King Arthur Flour brand. Add one to two teaspoons of seasoning of choice. Optional ingredients: one jalapeño, de-seeded and minced, a third cup of shredded lactose free cheese—I use Cabot Cheddar. Mix all ingredients together.
Heat waffle maker. Once ready, spray a light coating of cooking oil before adding waffle batter. Scoop half of the veggie batter into the waffle maker, spread out to edges, close and cook. Once waffle is ready it should be a dark golden brown. It will be a little flimsy, so remove from maker carefully. Top with whatever you like! Avocado, tomato, chicken, etc.
Enjoy!
Spicy Veggie Waffle
Gluten Free/Dairy Free/Refined Sugar Free/Vegetarian
Makes approximately 2 servings
Ingredients:
1 med-large carrot
1 large zucchini
2 eggs
2 tbsp gluten free all purpose flour (I use either King Arthur Flour or Bob’s Red Mill)
1-2 tsp seasoning of choice (salt, pepper, paprika, Old Bay)
Optional: 1 jalapeño
Optional: 1/3 cup shredded lactose free cheese (I use Cabot Cheddar)
Directions:
Use a cheese grater or food processor (with the grater attachment) to shred carrot (about three quarters to one cup shredded) and zucchini (about one and a half to two cups shredded).
Using a cheese cloth or a kitchen towel to squeeze the excess liquid out of veggie shreds.
Place juiced shreds into a medium bowl.
Crack eggs into bowl and add gluten free all purpose flour.
Add one to two teaspoons of seasoning of choice.
Optional ingredients: one jalapeño, de-seeded and minced, a third cup of shredded lactose free cheese—I use Cabot Cheddar. Mix all ingredients together.
Heat waffle maker.
Once ready, spray a light coating of cooking oil before adding waffle batter.
Scoop half of the veggie batter into the waffle maker, spread out to edges, close and cook.
Once waffle is ready it should be a dark golden brown. It will be a little flimsy, so remove from maker carefully.
Top with whatever you like!
Enjoy!
*I use a DASH waffle maker.