I’m having some friends over for breakfast this coming Sunday for waffles. They have tried a couple of my sweet treats before (one of them is an epic dessert queen!) but never savoury- and there is a running joke between us that savoury might be our downfall should we ever consider entering ‘My Kitchen Rules’– A reality cooking show.
Already promising waffles to be on the menu, I thought it would be wise to try out some savoury options. While I am a huge fan of my grain free Cheddar and Garlic waffles, I wanted to try out different flavours and using different flours.
After having a craving for the pesto and cheese combination (I blame my dining companions’ dinner on Saturday night which was a pesto pasta primavera- similar to my Cheesy Pesto and Pea Pasta Bake). If pesto and cheese work well in pasta form….why wouldn’t it work in waffle form?
These waffles are crispy and fluffy and chock full of a hidden serving of vegetables. Yes, you read that right. Similar to my Sweet Potato and Cheddar pancakes, I incorporated an entire zucchini in this recipe! High in protein, filling carbohydrates and satisfying fats, thanks to the parmesan cheese and pesto- This is a recipe which I’m sure they’d love…..
Well, I did anyway. And they’d better enjoy it too.
Pesto and Parmesan Waffles (Grain free substitutions below)
- 1/2 cup oat flour (can substitute for any flour, except coconut flour)
- 1/2 tsp baking powder
- 1 large egg
- 2 large egg whites
- 1/2 cup shredded zucchini, excess liquid removed (approximately 1 large zucchini)
- 1/4 cup milk
- 2 T basil pesto
- 1/4 cup parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes
- In a large mixing bowl, sift flour and baking powder to avoid clumps. Add garlic powder, onion powder and red pepper flakes and mix until combined.
- In a smal bowl, whisk together the egg whites and whole egg until frothy. Add egg mixture to the the bowl and ensure it is fully incorporated.
- Stir through the shredded zucchini, milk and basil pesto until fully combined. Stir through the parmesan cheese.
- Heat a waffle iron and coat generously with oil to ensure waffles don't stick. Pour batter and allow to cook but ensure it does not overcook. Continue doing so until all batter is used.
- Waffles may come out looking burnt, but that is only the crispy edges of the parmesan cheese.
- Grain free option: Sub the flour for coconut flour however, increase the milk to 1/2 cup + - just until you get a thick batter like consistency.
I’m so glad many of you guys partook and enjoyed the new blogger let Spill it, Sundays– anchored by Juli! This week we have my friend from Athens (NOT Greece like I had assumed…) Angela– who blogs at Nutty For Life! So this weekend will be the Angela Edition!
1. If your tastebuds could only decipher one flavor for the rest of your life, which would you choose? i.e. Salt, sweet, spice, sour
2. What sports did you play as a child, if any?
3. Who would you want to be handcuffed to for a day?
4. What’s the strangest thing you’ve ever eaten? What’s the strangest thing you want to try to eat?
5. Lions, tigers or bears? (Oh my)
6. What is your favorite restaurant you’ve ever been to?
7. If you were forming a band, what would your band’s name be, and what kind of music would you play?
8. What is the best compliment you’ve received?
9. Describe your personal style (for clothing or decor) and why you like it.
10. What is one thing you absolutely want to do this summer?
What is your favourite way to eat pesto?
What is the most popular TV cooking show in your city/country?
Are you a fan of competitive cooking shows?