Straight from Spabettie | Serves: 2 large waffles (I made 1) | Time: 10-15 min
½ cup club soda
2 cups (packed) fresh #spinach
1 clove garlic, peeled and minced
1 cup gluten free all purpose flour
1 teaspoon baking powder
pinch sea salt
2 tablespoons coconut oil
1 (13.5 ounce) can full fat #CoconutMilk, refrigerated overnight
4-8 tablespoons sriracha hot sauce*
*adjust to your heat preference
In blender, combine water and a small part of the spinach (about a quarter of the amount) and the minced garlic, blend to liquid. Continue adding spinach while blending, until all spinach is blended to liquid.
In large mixing bowl, sift together flour, baking powder, and salt. Add oil and spinach mixture, stirring until just combined.
Scoop about ½ cup into middle of prepared waffle iron (depending on size of iron). Close and cook per machine instructions. I cooked mine about 3-4 minutes on one side, flipping and cooking another minute (using a waffle iron that flips).
Refrigerate coconut milk in can overnight.
When ready to use, open can and transfer solid coconut milk to large mixing bowl. (Pour liquid into another container for later use - smoothies, salad dressings, etcetera).
Add sriracha to solid coconut milk in bowl, and using hand mixer, whip to stiff peaks. Alternatively, you can use your stand mixer with balloon / wire whip attachment, at highest speed.
Since this was #brunch and I'm making dinner later, I'm tracking food and exercise in the next post.