Healthy Waffles with Zucchini - Gluten Free and Vegan
A savory + healthy waffle recipe with shredded zucchini. These vegan and gluten free waffles are topped with juicy diced tomatoes, + avocado.
Ingredients
- 2 cups garbanzo bean flour (recipe works with all-purpose flour as well)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 2 flax eggs (1 flax egg = 3 Tbs water + 1 Tbs ground flax seed)
- 1 small zucchini (about 2 cups grated using the course holes on a box grater)
- 1 cup unsweetened almond milk
- 3 tablespoons extra virgin olive oil + plus more to drizzle
- 2 tablespoons fresh basil, finely chopped (or other fresh herbs)
- 1 clove garlic, minced
TOPPINGS
- 4 medium tomatoes, diced
- 2 avocados, sliced
- olive oil, salt and pepper to top
Instructions
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Make the flax egg by mixing water and ground flax seed - set aside.
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Shred zucchini - pressing the shredded zucchini with paper towels to remove some of the moisture.
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Mix dry ingredients - flour, baking powder, salt, pepper - in a bowl.
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Mix flax eggs, zucchini, almond milk, olive oil, garlic and herbs in another bowl.
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Combine both together in one bowl. Mix until all flour is incorporated.
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Spoon into hot and greased waffle iron + waffle it!
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While the waffles are cooking, prepare the toppings. Chop the tomatoes (make sure to include the tomato juice in the bowl with the tomatoes - it soaks into the waffle and it's so good). Sprinkle tomatoes with salt, pepper and a drizzle of olive oil. Slice the avocado.
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Once the waffles are ready, top with chopped tomatoes and avocado, option to drizzle with olive oil and extra herbs and salt and pepper. Then SERVE IT UP!