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Recipe: green waffles

To inaugurate the recipes of this blog written in Belgium, what could be better than waffles? A simple recipe that can be cooked anywhere in the world, even without a waffle iron.





This recipe for waffles with peas, made with sourdough, is light and tasty, good for your microbiota, and above all adaptable, like all the recipes that I offer you here and in consultation.






For 12 small waffles:


  • 180 g fresh or frozen peas

  • 100g wheat flour and 80g einkorn flour (or other flours of your choice or simply wheat)

  • 88 g of sourdough, or 1 packet of fresh yeast or 1 packet of yeast

  • 60g butter

  • 35 cl of cow's, goat's, rice or oat milk

  • 1 good pinch of salt

  • 2 organic eggs

  • 1 little neutral oil or butter to grease the mold


Trim :


  • Feta cheese

  • Smoked mackerel

  • Capers

  • Pickled onions

  • Sesame seeds

  • Labneh


Variants


For the Waffles:


The peas can be replaced by spinach, beetroot, chard, zucchini, which must be steamed without salt, mixed finely, and drained well before incorporating them into the dough.


The flour can be replaced with whole wheat flour, buckwheat flour, or another cereal of your choice, experimenting to achieve a final consistency that is neither too liquid nor too hard.


For garnish :

  • Mozza, halloumi or any fresh or grilled cheese

  • instead of Labneh which plays a basic role for the other ingredients: skyr, a white cheese with a pinch of salt, fresh cheese

  • Bacon, crumbled chicken, crumbled beef, hummus, crumbled fresh or smoked fish

  • Eggplant and/or eggplant puree, zucchini, tomato, grilled or pureed seasonal vegetable

  • Herbs of your choice: basil, chives, coriander, chervil

  • Seeds of your choice: sesame, pine nuts, hemp, pistachios, almonds, hazelnuts

  • Acidic element of your choice: gherkins, capers, sumac, pickles


1 waffle iron and/or frying pan (PFAS-free)





Recipe


  1. The day before the meal, steam the peas. If you use yeast instead of sourdough, then the preparation can be made 30 minutes before putting it in the waffle iron and not the day before.

  2. In the bowl of a mixer, mix the sourdough, melted butter, eggs, flour, salt, and milk. Add the peas and mix until you obtain a homogeneous, tender green paste, perhaps with a few pieces of peas.

  3. Place in a high-rimmed dish, cover and refrigerate until the next day.



4. When preparing the waffles, grease the waffle mold (or a frying pan if you opt for the pancake version, which is just as airy and pleasant), heat it and place the quantity of a well-filled tablespoon in each compartment. The preparation is quite dense and will form airy waffles of around 8 cm in diameter.

Repeat the operation, removing the waffles once they are golden.





5. On the meal table, everyone, young or old, can garnish their waffles with the composition of their choice by placing all the ingredients in the middle.


The recipe may need to be adapted depending on the type of ingredients chosen and the humidity level in the air, I can help you make these adjustments.



Want to know more about mindful eating and naturopathy? More info here !


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