Who said waffles had to be sweet? These savory einkorn waffles are loaded with zucchini and fragrant basil. What's einkorn? Einkorn is a wheat that's one of the oldest ancient grains. Having been left relatively untouched by modern agriculture, einkorn has also a different gluten composition and has been found to more digestible than modern wheat flour. It's a good alternative if you have a gluten sensitivity, however, it is not suitable for coeliacs. Serve these zucchini waffles with come chopped tomatoes. They make a perfect for brunch, lunch or dinner.

Einkorn Zucchini Waffles [Vegan]

$2.99
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Ingredients

  • 14 ounces zucchini
  • 3 cups einkorn flour
  • 5 tablespoons vegan butter
  • 2 chia eggs (2 tablespoons ground chia seeds, plus 6 tablespoons water)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups rice milk
  • 1/2 ounce basil
  • Oil, to grease waffle maker
  • Tomatoes, to garnish

Preparation

  1. Make chia eggs by mixing in a bowl 2 tablespoons ground chia seeds with 6 tablespoons water. Set aside.
  2. Grate zucchini with the coarse side of a cheese grater.
  3. Melt butter in a small saucepan.
  4. In the bowl of a food processor, mix together einkorn flour, baking powder, and salt.
  5. Mix melted butter with flour. Carry on mixing while adding chia eggs followed by rice milk. The mixture should be well blended.
  6. Add grated zucchini and chopped basil. Blend until everything is well mixed together and there are no lumps.
  7. Preheat the waffle maker brushed with vegetable oil.
  8. Pour waffle batter, one ladle at a time, into the waffle maker. Cook each waffle for around 4-5 minutes until golden and crispy.
  9. Serve hot with chopped tomatoes on top. Don't forget to oil the waffle maker with vegetable oil between each waffle.


About The Author

Annabelle Randles

See My Recipes

My name is Annabelle. Originally from France, I now live in London, UK. I am passionate about food and the environment. I love cooking seasonal vegetarian and vegan dishes and sharing them with my friends and family. You will find my recipes on my blog, The Flexitarian, where I hope to encourage more and more people to embrace a plant-based diet.

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