Gluten free | Dairy free
When I’m serving brunch, I like to serve half a waffle per person, especially if I’m serving more food. If this is your entire brunch, though, you may want to double this recipe.
Tip
These waffles are great with many different toppings, including beans, guacamole, or spinach. Get creative and think of them like eggs Benny.
Chickpea Waffles With Tomatoes, Fried Egg, and Basil Sauce
Ingredients
- 1 cup (250 mL) fresh basil
- 1 Tbsp (15 mL) fresh lemon juice
- 1/4 cup (60 mL) extra-virgin olive oil
- 2 Tbsp (30 mL) raw cashews
- 2 garlic cloves
- 1/4 tsp (1 mL) salt
- Pepper to taste
- 2 cups (500 mL) chickpea flour
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) baking powder
- 1 3/4 cups (435 mL) water
- 1/2 cup (125 mL) fresh corn (1 small cob)
- 1/4 cup (60 mL) extra-virgin olive oil
- 4 to 5 ripe tomatoes, sliced
- 8 organic eggs, fried or poached
Nutrition
Per serving:
- calories306
- protein12g
- fat21g
- saturated fat4g
- trans fat0g
- carbohydrates20g
- sugars5g
- fibre45g
- sodium341mg
Directions
01
For basil sauce, in blender or food processor, blend basil, lemon juice, olive oil, cashews, garlic cloves, salt, and pepper until smooth. Set aside.
02
For waffles, in medium-sized bowl, combine chickpea flour, baking soda, and baking powder.
03
In small bowl, combine water, corn, and olive oil.
04
Add water mixture to dry ingredients and blend with whisk until incorporated. Let sit for 30 to 60 minutes to settle.
05
Heat waffle iron. Spray with nonstick spray. When ready, pour batter (about 1/2 cup/125 mL) onto waffle iron and cook according to waffle iron manufactureru2019s instructions. Remove.
06
Place 3 to 4 slices of tomato on top of waffle. Top with fried or poached egg. Drizzle 1 to 2 Tbsp (30 mL) of basil sauce on top of egg and tomatoes. Repeat for additional waffles, ensuring that waffle iron is repeatedly oiled before adding more batter to prevent sticking.
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