We recently moved, but the moving process started months ago when I started putting items we didn't absolutely need into storage. The waffle iron was one of those "unnecessary" items, so this is the first waffle recipe since February, and my first intentionally gluten free waffle recipe.
Source: FiTomatoes | Serves: | Time: 20 min
Changes: used chickpea flour instead of oats and buckwheat; skipped pepper (I'm supposed to limit it); replaced maple syrup with agave
1 3/4 cup chickpea flour
2 tsp Xanthum gum (optional, I use it to keep the batter together better)
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp apple cider vinegar
3/4 cup green #peas, defrosted
2/3 cup water
Cherry #tomatoes, halved
#Avocado slices (I skipped today, because the nutritionist has me eating avocado every 3 days)
Mix the dry ingredients for the waffles in a large bowl. Separately, blend the peas with the water and vinegar.
Add the mixture to the bowl and stir everything together. Only stir until there are no lumps left, not too long because otherwise they won’t be as fluffy.
Heat up you waffle iron, add a little bit coconut oil if necessary and fill the batter into it. Bake the waffles until they turn slightly brown on the outside. The time is different depending on which waffle iron you use. So be careful and watch the waffles, but don’t open the waffle iron before 5 minutes are over.
While the waffles are baking you can prepare your toppings. Cut the tomatoes & avocado, fry the chickpeas in a pan together with spices like curry & herbs (works perfectly without oil) and mix the tahini dressing.
Plate with toppings and dressing. Enjoy!