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