Green Waffles with Creamy Corn Salsa
Author: 
Yield: 4-6 servings
 
This breakfast is for all my savory lovers. When I was recovering from bulimia it was really hard to even think about eating a heavy breakfast, let alone waffles. This recipe is really important to me because I realized eating waffles does not have to be bad for you. Instead you can take zucchini and spelt flour and make a beautiful meal to start your day!
Ingredients
WAFFLES
  • 2 tbsp (15 g) ground flaxseed, 6 tbsp (90 ml) warm water
  • 1 cup (384 g) zucchini, grated and put through cheesecloth or cloth to remove all water
  • ½ cup (80 g) yellow onion, grated
  • 2 cloves garlic, pressed
  • ¼ cup (15 g) cilantro, very finely chopped
  • 1 tbsp (15 ml) extra virgin olive oil
  • Salt and pepper to taste
  • 1 cup (120 g) spelt flour
  • 1 cup (160 g) oats
  • 1 tbsp (15 g) baking powder
  • ½–¾ cup (120–180 ml) almond milk, unsweetened
WARM CORN SAUCE
  • 1 tbsp (15 ml) extra virgin olive oil
  • ½ cup (80 g) yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups (330 g) yellow corn, steamed or roasted
  • Salt and pepper to taste
  • 1 small jalapeño, diced and seeded
  • ¼ cup (15 g) cilantro, finely chopped
  • Few leaves of basil, cut finely, lengthwise
  • 1 (13.5-oz [400-ml]) can full-fat coconut milk
Instructions
  1. Add the ground flaxseed and water to a small ramekin. Give it a little stir and let it sit for about 10 minutes.
  2. Add the zucchini, onion, garlic, cilantro, olive oil, salt and pepper, spelt flour, oats, baking powder and almond milk to a large mixing bowl and stir until well-combined. (Start with ¼ cup [60 ml] almond milk and add up to ½ cup [120 ml] to reach a really moist-on-the-inside waffle, adding 1 tablespoon [15ml] at a time.) Fold in the flaxseed mixture then stir one last time, making sure there are no lumps.
  3. Heat your waffle maker; when hot, spray with coconut oil. Use a ladle to spoon the waffle batter onto the waffle maker and cook for about 5 minutes or until golden brown. Repeat this process, including spraying with coconut oil, with the rest of the batter. Keep the waffles warm on a plate or baking sheet in the oven set on very low heat while the rest of them cook and you prepare the corn sauce.
  4. While the waffles are cooking, make the corn sauce. In a medium-sized pan or skillet, heat the olive oil for 30 seconds. Add the onion and cook down on medium heat until translucent. Add your garlic and corn and cook over medium to low heat for about 10 minutes, or until the corn is soft and tender. Add the salt and pepper, jalapeño, cilantro and basil and cook for another 10 minutes on low. Add the coconut milk and cook for another few minutes or until hot throughout.
  5. Dollop the warm corn sauce onto your waffles and thank me later!
Notes
Did You Know?
It is believed that spelt flour was first used about 8,000 years ago, making it one of the oldest cultivated crops in human history! With a nutty and slightly sweet flavor, spelt is a grain related closely to wheat but containing less gluten and more protein.

Recipe reprinted from Mindful Vegan Meals by Maria Koutsogiannis with permission.
Recipe by Chic Vegan at https://www.chicvegan.com/green-waffles-mindful-vegan-meals/