This recipe is wonderful as a snack, or as a main, with salad on the side. Easy dinner you can have ready in 25′.
If you choose to make the vegetarian version, and are looking for a fancy dish, you could top it with cream-cheese and smoked salmon…. but I never got to try, here the waffles are eaten as soon as they get out of the waffle maker :-D.
They’re also very versatile: from the base version, with only vegetables, to a heartier version, with prosciutto bits or sausages.
All you need is a good blender, eggs, 1 or 2 zucchini, raw cashews (or roasted cashews), sundried tomatoes, garlic, thyme, baking soda, and salt.
And a waffle maker. I have two, a Breville I bought in Europe years ago, and this Breville – which is actually a grill AND a waffle maker. (I love Breville. So sturdy. Made to last !)
Want to make waffles? Use these plates. In the mood for pancakes? Use the regular plate and make 6 to 8 pancakes at a time 😀 Life is so much easier when you can have a whole batch of pancakes ready in 5′!
Steps are easy :
- Grab cissors and mince the sundried tomatoes in a bowl. Add very hot water. The tomatoes are going to rehydrate in a couple minutes.
- Crack eggs in the blender (always liquid first). Add 40g of olive oil or avocado oil.
- Peel and cut zucchini in two or 3 large pieces, , add them to the blender.
- Add garlic (this one or that one), baking soda and salt.
- Add the cashews. Mix, using the tamper at first.
- Add thyme and squeezed/drained sundried tomatoes. Mix with a spoon.
- Dough is ready !
If you’d like to add more proteins, or for meat lovers, add a handful of finely minced prosciutto with the sun-dried tomatoes. Don’t add salt, nor oil, in this option (prosciutto already contains fat, and salt).
I’ve also tried with wiener pieces (picture below), it was very yummy.
They freeze really well, and thaw easily in the toaster, making them a very convenient breakfast on-the-go !
Zucchini / Dried tomatoes Savoury Waffles
Ingredients
- 4 large eggs
- 40 g olive or avocado oil (skip if adding meat)
- 2 raw zucchini, medium
- 2 tbsp garlic powder (or 2 cloves)
- 1 heaping tsp salt (skip if adding meat)
- 1 tsp baking soda
- 450 g raw cashews (or roasted cashews)
- 1 handful sundried tomatoes, finely diced (dried tomatoes rehydrated in boiling water, or sundried tomatoes in olive oil)
- 1 handful prosciutto, very finely diced (optional)
Instructions
- Crack eggs in the blender (always liquids first)Peel and cut zucchini in two, add them to the blender. Add garlic, baking soda and salt.
- Add the cashews. Mix until smooth, using tamper at first.
- Add thyme and minced sundried tomatoes. Mix with a spoon.
- Cook in your waffle maker, medium heat. They're coming out easily once they're perfectly cook. If they stick, they're not done. Enjoy 🙂
Notes
If your freezer is full, feel free to divide all ingredients by two. Would you like a spicy waffle? Add tiny bits of green chilies with the tomatoes, or jalapeno, or any spice you like.
And let me know how it turned out, I love to try new variations! 😉Â
With wieners bits
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