Savoury waffles with creamy leeks and courgettes
Gluten-free, grain-free, dairy-free- my brunch today - yum! If you don't have a waffle maker you can use a small griddle pan but you might need to double the quantity of the batter.
Red onions contain twice as many antioxidants as other onions. They are high in quercetin which can help to reduce inflammation and fight allergies and hay fever. Leeks are a prebiotic food which feed our friendly gut bacteria.
Makes 1 waffle
40-50 ml nut milk
50g ground almonds
20g coconut flour
4 heaped tsp arrowroot
1/2 tsp bicarbonate of soda
1tsp apple cider vinegar
4 tsp nutritional yeast flakes
1 tbsp olive oil
1 tbsp olive or coconut oil
3 small leeks white parts, sliced
1 small red onion, finely chopped
1 medium courgette, diced
1 small tomato, diced
1 garlic clove, crushed
1 tsp Tamari
3 tbsp coconut milk from a can
salt and pepper
Heat a waffle pan on its highest heat for 5 minutes.
Put all the waffle ingredients in a blender and blend until a good batter is formed.
Heat a sauté pan on medium with the oil. Sauté the red onion and leeks until nearly soft.
Meanwhile grease the iron pan and add the batter. Put the lid down and leave to cook for 6-8 minutes.
Add the garlic and tomato to the pan and cook for a few minutes then add the courgettes followed by the Tamari and coconut milk. Leave to cook until the sauce has reduced and thickened. Then season with salt and pepper.
Put the waffle on a plate then pile on the vegetable mixture