A savory + healthy waffle recipe with shredded zucchini. These vegan and gluten free waffles are topped with juicy diced tomatoes, + avocado.
Make the flax egg by mixing water and ground flax seed - set aside.
Shred zucchini - pressing the shredded zucchini with paper towels to remove some of the moisture.
Mix dry ingredients - flour, baking powder, salt, pepper - in a bowl.
Mix flax eggs, zucchini, almond milk, olive oil, garlic and herbs in another bowl.
Combine both together in one bowl. Mix until all flour is incorporated.
Spoon into hot and greased waffle iron + waffle it!
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.
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!