Zucchini / Dried tomatoes Savoury Waffles
Easy to make, versatile and convenient to store, these waffles will hit the spot as a last minute dinner!
Prep Time10 minutes mins
Cook Time15 minutes mins
Course: Breakfast, Main Course, Side Dish, Snack
Cuisine: French
Servings: 14 waffles
- 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)
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 :-)
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Make a whole batch and freeze half.
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! ;-)