Savory Waffles With Red Lentils (Gluten Free)
Gluten free and dairy free savory waffles made from red lentils and gluten free oats. They are the perfect waffles to have for dinner with their 3 simple toppings.
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Servings: 5 waffles
Ingredients
For the waffles
- 100 g raw lentils
- 50 g gluten free oats ground in a blender
- 10 g cornstarch
- ¼ teaspoon baking soda
- 50 g unsweetened apple sauce
- 1 egg
- ½ teaspoon garam masala
- ¼ teaspoon salt
- 1 knob of margarine (plant butter) for greasing
For the toppings
- 1 avocado
- ½ lime
- 1 handful fresh cilantro or basil or mint
- 1 pinch of salt
- 2-3 tablespoon water
- 3 handfuls cashew nuts or sunflower seeds to keep it nut free
- 100 g redcurrants or pomegranate seeds
Instructions
Make the waffles
- Rinse the red lentils under cold water and cook according to the instructions on the package (usually cook in boiling water for 6 to 10 minutes). Drain and rinse under cold water.
- Preheat the oven to 180°C.
- Add all the ingredients to a food processor and blend until smooth. You can also add them to a mixing bowl and blend it with a hand blender.
- Generously grease the waffle iron with margarine (plant butter) or spray with cooking spray. Preheat the waffle iron. Once hot, add about 2 tablespoons of batter into each square. Bake for 3 minutes. Repeat until you have no batter left. You should obtain 5 to 6 waffles.
- Place the waffles on the baking rack (preferably don't use a baking sheet as this limits air circulation) and place them in the preheated oven for 5 minutes. This will make them extra crispy on the outside while keeping them soft on the inside.
Prepare the toppings
- For the avocado cream, simply blend the avocado with the lime juice, fresh cilantro and a splash of water until creamy.
- Roughly crush the cashew nuts with a knife and wash the berries.
- Serve the hot waffles with avocado cream, crushed cashews and redcurrants (or pomegranate seeds.
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