Didn’t know that savory waffles were even a thing? One bite, and you’ll be hooked for life! They may even win you over from the traditional maple syrup-topped buttermilk kind.
Our partner Ashley at Edible Perspective was inspired to create this crunchy, fluffy, utterly delicious (and gluten free) waffle by our tender Power greens. So while the waffle is literally exploding with greens, they don’t overpower its flavor or texture.
The base of the waffle uses a simple combination of quinoa flour, sweet rice flour and almond meal. The quinoa gives a bit of earthy flavor and — being just partially ground — adds a slight crunch. (See Notes below.)
As if it wasn’t enough to infuse the waffle, she added the Power greens to butter, too, along with some fresh basil. Yes, that’s right: green butter! With a pinch of salt and pepper, it’s the perfect topping for a savory waffle — though you really don’t need any topping at all.
Even if you’re not going gluten-free, you’re going to love this waffle!
Prep time: 20 min | Cook time: 15 min | Total time: 35 min | 2 Servings
+ 2 tablespoons partially ground quinoa flour (grind raw quinoa about 2/3 of the way to smooth flour, then measure)
sweet rice flour
almond meal or almond flour
Freshly ground black pepper
+ 2 tablespoons unsweetened almond, soy or 2% dairy milk
whole milk ricotta cheese
extra-virgin olive oil
minced fresh garlic
well-chopped Earthbound Farm Organic Power greens (or Kale, Zen or Baby Spinach)
finely chopped sun-dried tomatoes (not oil packed, see note)
chopped fresh basil
unsalted butter (1/2 stick, at room temperature)
finely chopped Earthbound Farm Organic Power greens
1 ½ Tbsp
finely chopped basil
Salt and freshly ground black pepper (to taste)
Prep all ingredients and have everything out and ready to go before you begin.
Mash in the greens, basil, salt and pepper into the softened butter with a fork. Set aside until ready to use. You can store the leftovers, covered tightly, in the fridge.
Preheat your waffle iron over medium heat and grease if necessary.
Mix together the quinoa flour, sweet rice flour, almond meal, baking powder and salt.
In another bowl, whisk the egg, then whisk in the milk, ricotta, oil and garlic until fully combined. Whisk the wet ingredients into the dry mixture until just combined [when you no longer see streaks of dry flour]. The mixture should be thick and pourable. If it seems too thin, add 1 to 2 tablespoons more quinoa flour. If it’s too thic,k add a bit more milk.
Fold in the greens, Parmesan, sun-dried tomatoes and basil until combined. Let the batter sit for 1 to 2 minutes; it will thicken a bit.
Scoop half of the batter into your 6-inch-diameter waffle maker and spread around lightly. Cook for about 1-1/2 cycles, or until desired doneness is reached. Remove the first waffle and repeat for the second. The waffle’s edges may feel slightly soft fresh out of the iron, but after resting for 1 to 2 minutes, it will firm up nicely. Serve immediately with a pat of green butter or a sunny-side-up egg.
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