I have never been a big fan of one-purpose kitchen contraptions and gadgets that take up cupboard space. It’s probably the cause of Mum trying to keep the kitchen manageable when we were growing up, which she has always done so well. We didn’t have a dishwasher for many years, no mix master, just hand held beaters, it was simple. This mantra has now been (semi) enforced in my own kitchen, and threads it’s way throughout my life. I try to keep things simple, buy less, use less. I’m not very good at it, but I try. Because on the flip side I have trouble letting go. Letting go of things I haven’t used for years, taking up valuable space. So I now err on the side of not acquiring stuff in the first place – to save me from my hoarding self!
There was however, one kitchen contraption that slipped through the cracks of Mum’s kitchen. One shiny toy I hold dear. The waffle maker! Though only pulled out on occasional lazy Sunday mornings, I developed a love for waffles and the infinite possibilities. Sweet, savoury, soft or crispy. Sky’s the limit with this bad boy. When I moved out of home, over a year ago now (wow how time flies), Mum gifted this on to me. What a gift!
Speaking of gifts, that plate you see in the photo is a Bridget Bodenham piece I was given for my birthday from my family. It’s seriously amazing, I even ate my waffles off it post-photo shoot because it felt too pretty not to.
Anyway, back to the serious stuff. These savoury waffles make the perfect breakfast, lunch or dinner accompaniment, whilst being healthy and full of protein. Tigernut flour (not in fact a nut) is a great addition to the mixture for a boost of fibre and prebiotics. I got mine from Terra Firma Foods, but if you can’t get a hold of tigernut flour, simply replace the amount with a nut meal or oat flour. I also eat these savoury waffles with sweet toppings (see below the recipe) – I did say sky’s the limit! But you can also make these gluten free waffles for a sweeter experience.
Makes 4-6 waffles
1 cup buckwheat flour
1/2 cup tigernut flour (or oat flour or a nut meal of choice)
1 tsp baking powder
1/4 tsp salt
1 cup milk of choice
A handful of fresh parsley, chopped
1 tbsp coconut oil, melted
Heat your waffle maker. Combine dry ingredients. Whisk eggs in a separate bowl, add milk and parsley, and mix together with the dry ingredients. Add coconut oil and mix well until all combined. Once the waffle maker has heated, pour about half a cup of mixture to make each waffle.
Top and enjoy!
I hear you wondering “can I also eat these as sweet waffles?” Why yes, of course!! My favourite thing about these waffles is having a savoury breakfast waffle first, swiftly followed by a sweet dessert waffle. Heavenly.
Simply top with your favourite sweet toppings, like frozen banana, maple syrup and yoghurt (those are mine), and if you wish you can leave the parsley out of the mixture (but it is delicious regardless).
Low FODMAP | gluten free | fructose friendly | lactose free | sugar free | nut free