Vegan broccoli and spinach waffles

Name: Vegan broccoli and spinach waffles
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g spelt flour; 120 g chickpea flour; 4 tsp baking powder; 2 tbsp seed and nut mix; 2 ½ dl soya drink; 160 g broccoli; 100 g leaf spinach; 2 avocados; 80 g vegan grated cheese substitute; 200 g vegan crème fraîche substitute; 2 tsp apple vinegar; 2 tsp salt; a little sea salt

Vegan breakfast

Total: 45 min. | Active: 45 min.

vegan, lactose-free

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Can you tell that green's my favourite colour? I love to see green on my plate, too. To add a bit of variety to my classic avocado toast breakfast, I've replaced the toast with waffles. Aside from the beautiful green colour, the waffles also taste wonderfully aromatic.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 4 person

Batter
160 g	broccoli, cut into florets
	salted water, boiling
100 g	leaf spinach
2 ½ dl	soya drink
200 g	spelt flour
120 g	chickpea flour
80 g	vegan grated cheese substitute
4 tsp	baking powder
2 tsp	salt
2 tsp	apple vinegar

Serve
200 g	vegan crème fraîche substitute
2	avocados, in slices
2 tbsp	seed and nut mix
a little	sea salt

How it's done

Batter

Cook the broccoli in boiling salted water for approx. 10 mins., drain well. Puree the broccoli and spinach with the soya milk until smooth. Mix the flour, grated cheese, baking powder and salt in a bowl, create a well in the middle. Pour the liquid into the well, whisk to form a smooth batter. Whisk in the cider vinegar.

Waffles

Heat up the waffle iron. Place approx. 3 heaped tbsp of batter onto the waffle iron for each waffle. Cook the waffles for approx. 5 mins., remove and keep warm. Repeat these steps with the remainder of the batter.

Serve

Serve the waffles with crème fraîche, avocado and mixed seeds & nuts, season with salt.

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