Author Notes
These savoury breakfast waffles are gluten-free, vegan, soy-free and dairy-free. —Alannah | Kale Mary
Ingredients
- For the waffles
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2 cups
chickpea flour
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2 cups
filtered water
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1 tablespoon
extra virgin olive oil
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Small bunch of chives, finely chopped
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Pinch of salt
- For the toppings
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1/2
Head cauliflower, cut into small pieces
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5
Kale leaves, roughly chopped
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1
Punnet cherry tomatoes
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Pinch of salt
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1/4 cup
Pumpkin seeds
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1/2
Avocado, skin removed and sliced
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2 cups
hummus (add 1-2 tbsp miso if you have it to hand)
Directions
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Add all waffle ingredients into a large bowl and whisk until combined. Let stand at least 10 minutes.
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Heat your waffle iron and add a little coconut oil to the pan (this helps prevent the batter from sticking). Pour a ladle of batter into the iron and close it for five minutes. Repeat for remaining batter.
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While the waffles are cooking, heat a small amount of olive oil in a cast iron pan and add cauliflower, kale and whole cherry tomatoes. Keep it on a medium heat for around 15-20 minutes, stirring occasionally. Remove from heat and transfer contents into a heatproof bowl.
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Add pumpkin seeds to the same cast iron pan and toast over a low-to-medium heat. Once browned, remove from heat.
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To assemble, place two waffles and a couple of large dessert spoons of hummus on a plate. Top with kale, cauliflower and tomatoes, as well as avocado and pumpkin seeds.
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