Waffles aren’t just for brunch or weekend breakfasts. They’re great as a snack, as a go-to for those busy weekday mornings and can easily get popped in a toaster. But these waffles don’t just look good – they also taste AMAZING (and they’re packed with good-good-goodness!)

FILLING:

¼ cup minced green onions

1 cup packed thinly sliced, spinach or tender kale

1 cup baked mashed sweet potato

1 tsp (1 clove) minced garlic

BATTER:

Wet ingredients – blend well in a bullet blender

2 eggs

½ cup milk (any kind)

1 cup water

1 tbsp oil (coconut, avocado, olive or melted butter)

Dry ingredients – blend well together

1 cup chickpea flour

1 tsp baking powder

½ tsp salt

1 tsp curry powder

½ tsp cumin

¼ tsp cayenne pepper

¼ tsp black pepper

Blend wet ingredients with dry and then fold into the filling veggies.

Drop batter into preheated / pre-greased waffle maker avoiding overfilling (should be spread out so that the “bumps” are visible).  Bake until golden and firm.

Can also be baked as muffins or oven waffles – preheat oven to 400 degrees F.  Grease a muffin pan or silicon waffle pan (greasing lightly makes the end product crispy on the outside.)  Fill depressions making sure to not overfill – perhaps 1/3 full for muffin pans and just fill the depressions in a waffle pan so “bumps” are visible.  Bake for 20 to 25 mins until golden and the little cakes pull easily out of the pan.

Tip – when you have time, bake extra sweet potatoes.  They make for a quick meal or side dish option and pack a huge nutritional whallop.

Thanks to Theresa Rollet-McWilliams for this recipe!