Cast Iron

Savoury breakfast waffles

March 24, 2018
Photo by Alannah | Kale Mary
Author Notes

These savoury breakfast waffles are gluten-free, vegan, soy-free and dairy-free. —Alannah | Kale Mary

  • Serves 4
Ingredients
  • For the waffles
  • 2 cups chickpea flour
  • 2 cups filtered water
  • 1 tablespoon extra virgin olive oil
  • Small bunch of chives, finely chopped
  • Pinch of salt
  • For the toppings
  • 1/2 Head cauliflower, cut into small pieces
  • 5 Kale leaves, roughly chopped
  • 1 Punnet cherry tomatoes
  • Pinch of salt
  • 1/4 cup Pumpkin seeds
  • 1/2 Avocado, skin removed and sliced
  • 2 cups hummus (add 1-2 tbsp miso if you have it to hand)
In This Recipe
Directions
  1. Add all waffle ingredients into a large bowl and whisk until combined. Let stand at least 10 minutes.
  2. 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.
  3. 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.
  4. Add pumpkin seeds to the same cast iron pan and toast over a low-to-medium heat. Once browned, remove from heat.
  5. 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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