Savory Spinach & Cheese Waffles

By susanwadle

Ingredients

• 1/2 cup raw/light buckwheat flour
• 1/4 cup sweet rice flour
• 3 tablespoons almond meal
• 1 teaspoon oregano
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt + pepper
• 1 egg
• 1/2 cup + 1 tablespoon unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1 1/2 tablespoons olive oil
• 1 teaspoon minced garlic
• 3/4 cup chopped baby spinach
• 1/3 cup freshly grated pepper jack cheese
• egg, avocado, salsa, cream cheese, butter, optional toppings

Details

Servings 1
Adapted from edibleperspective.com

Preparation

Step 1

Preheat and grease a 6-inch, round Belgian waffle iron, or other.
Stir the flours, almond meal, baking powder, oregano, salt, and pepper together in a bowl.
Whisk the egg, then whisk in the milk, applesauce, oil, and garlic.
Pour the wet into the dry and whisk until you no longer see dry flour. Do not over-mix.
Fold in the spinach + cheese.
Let sit for 2-3 minutes, then pour 1/2 of the mixture into your waffle maker and lightly spread if needed. Depending on your waffle iron, you may get more/less than 2, 6-inch waffles.
Cook according to your preference and your specific waffle iron. I set mine just over medium for a lightly crisped exterior.
Remove + serve immediately with desired toppings. While waffle is cooking, prepare sunny-side up eggs if desired.
notes/substitutions: 2% milk or soy milk will also work. Sharp cheddar, asiago, or grated parmesan would also work well. A sharp cheese will make the waffle more flavorful. Dried basil or parsley can be subbed for oregano if desired.