Savoury or Sweet? An Odd Waffle Recipe

Odd or not? You tell me

Inspired by ScienceDuuude’s hilarious recipe on Irish Soda bread, I wanted to share this new go-to recipe that I’ve been using for meal-prepped breakfast. These mini waffles come in sweet or savoury form.

Savoury — the unconventional

Every other week, I have savoury waffles as a way to coax at least some additional servings of vegetables into my diet. In this existence as an adult, I am both the parent and the child.

These savoury waffles have two components: the savoury waffle, with a “hummus” topping.

the waffle

all measurements are “yolo” i.e., you only live once — experiment as needed

• oat flour — 1/2 cup
• flour — 1 cup
• frozen vegetables (any kind) — 1.5 cup
• water — 1 cup
• seasoning of your choice — (amount: your choice)*
• oil spray

*my go to seasoning: garlic powder, onion powder, black pepper, curry powder, but not all at once.

Steps

1. I actually don’t buy oat flour, I just have a small collection of oatmeal from forgetting that I have oatmeal and then buying oatmeal. I blend it up into flour-like consistency using my Magic Bullet.
2. In a bowl, combine the flour and oat flour.
3. In blender (in my case, Magic Bullet), blend frozen vegetables along with water to make a really disgusting schlop that looks like a pure vegetable smoothie. Puree? I think I’m thinking of puree.
4. Mix in the schlop with the dry ingredients. Use a whisk because it makes life easier. Wash the whisk and then proceed to wonder if there is a scenario in which washing the whisk doesn’t feel silly.
5. Add seasoning. The common phrase is “add seasoning to taste” but please don’t eat raw flour. Mostly I just stick my face into the bowl and hope it smells right.
6. Once you have a pretty thick consistency, spray your waffle maker. If you don’t have oil spray, gingerly pour oil on to the wafflemaker and then overpour anyways, thereby making your first waffle more of a fried waffle. Crispy doesn’t hurt, right?
7. If you’re not getting the consistency of waffle mix, add flour and/or water as needed. It’s an art. Can’t believe I’m becoming one of those aunties who give cooking instructions by saying “it’ll just feel right”.
8. Depending on your wafflemaker and just how much mix you use, it’ll take between 5–6 minutes to 10 mins for your waffle. To form.
9. Refrigerate as needed.
10. On the day of consumption, re-crisp on panini grill. Sure, I could just save the batter and then make it day of, but sometimes I eat three tiny waffles and that’s a lot of waiting to do in the morning. Your call.

the topping — weird hummus

Disclaimer: I’m not sure I’m allowed to call this hummus because in essence it is hummus but in the limited ingredients in my pantry it is not truly hummus. It tastes good to me though, so that’s all that matters, right? (Sorry to the inventors of hummus).

• 1 can of chickpeas, drained.
• 2 tbsp garlic powder*
• miscellaneous amount of black pepper
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar**

*I don’t have garlic and should just buy garlic.

**This is probably the most preposterous ingredient substitution for lemon juice but if you sit down and think about it, they are both vaguely sour?????????? Also, olive oil pairs really well with balsamic vinegar so it’s actually not that odd of a combination.

Steps

• Drain the chickpeas and place in blender.
• Dump the rest of the ingredients in.
• Blend.
• Then, when you think you’ve blended enough, blend MORE, for that smoothness.

Sweet waffle — the traditional?

Now that you’ve read this far and tolerated the strangeness of hummus that consists of mostly substituted ingredients and a waffle that is not sweet, here is something that’s likely more familiar to you to soothe your senses.

the waffle

In essence, it’s pretty much the same as the savoury waffle recipe, except it is more socially acceptable to add chocolate chips. And instead of coaxing myself to sneak in some extra vegetables, I am sneaking in fruits. Simple, right?

• oat flour — 1/2 cup
• flour — 1 cup
• frozen fruit (any kind but the best are mango, strawberry, blueberry) — 1.5 cup
• water — 1 cup
• chocolate chips — a yolo amount
• oil spray

1. Create oat flour the same way, by blending oats. Mix this with the flour.
2. Blend your frozen fruit in water. This will be much more aesthetic and colourful relative to the likely green vegetable schlop that is created in the savoury waffle recipe. So I will instead refer to it as “goo”.
3. Mix the goo into your dry ingredients to create a semi-thick batter. You may mix in your chocolate chips, or you may add the chocolate chips in the form of a smiley face after you pour the batter into your waffle maker.
4. Spray your waffle maker and pour the batter into your waffle maker.
5. Cook your waffle for the appropriate amount of time.

the topping

I do not make my own hazelnut-chocolate spread. So this stock photo will represent the topping for the sweet waffle.

Maybe some day I will experiment with using real waffle ingredients like baking soda, baking powder, eggs and milk — to make them truly fluffy as waffles should be. But at this point I only own one of four of those ingredients (eggs), and generally reserve them for recipes in which I can actually taste the eggs. We’re on a precious budget here.

Tell me — what weird recipes have you whipped up just by experimenting? Do you follow recipes down to every instruction, or do you stray off the beaten path from time to time?

Lucy (The Eggcademic) [she/her] loves waffle shaped things and all of those instagram videos of sandwiches, frittatas and whatnot forged into a waffle shape. What should she try next?