Hero Image: 
Power Waffle with Sun-Dried Tomatoes, Basil and Ricotta
Pinterest

It’s a St. Patty’s Day Waffle

Favorite Facebook Twitter Google Plus Email
Favorite Facebook Twitter Google Plus Email

Here’s a perfect way to celebrate St. Patty’s Day for brunch this weekend: a crunchy, fluffy and utterly delicious savory waffle featuring Earthbound Organic Power greens. Yes, we said SAVORY…and gluten free, too, all from our friend Ashley at Edible Perspective. Erin go Bragh!
 

Didn’t know that savory waffles were even a thing? All it takes is one bite, and you’ll be hooked for life! They may even win you over from the traditional maple syrup-topped buttermilk kind.

I love getting creative and finding new uses for greens in my recipes. My inspiration for this recipe was Earthbound’s Power, a lovely blend of baby spinach, baby kale and baby chard. This waffle is literally exploding with greens, but they don’t overpower its flavor or texture.

The base of the waffle uses a simple gluten-free combination of quinoa flour, sweet rice flour and almond meal. The quinoa gives a bit of earthy flavor and — being just partially ground — adds a slight crunch.

As if it wasn’t enough to infuse the waffle with greens, I mashed the Power greens into butter, too, along with some fresh basil. Yes, that’s right: green butter! With a pinch of salt and pepper, it’s the perfect topping for a savory waffle — though you really don’t need any topping at all.

Even if you’re not going gluten-free, you’re going to love this waffle!

  • Power Waffle with Sun-Dried Tomatoes, Basil and Ricotta

  • Prep Time: 20m | Cook Time: 15m | Serves 2 (makes two 6-inch Belgian waffles) | Gluten free
  •  
  • This waffle uses a simple gluten-free combination of quinoa flour, sweet rice flour and almond meal. The quinoa gives a bit of earthy flavor and — being just partially ground — adds a slight crunch. (Did you know you can grind your own quinoa flour right at home? See the notes below.) 
     

  •  
  • Ingredients

  • Waffle:
  • 1/2 cup plus 2 tablespoons partially ground quinoa flour (grind raw quinoa about 2/3 of the way to flour, then measure)
  • 1/4 cup sweet rice flour
  • 3 tablespoons almond meal or almond flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper  
  • 1 large egg
  • 1/2 cup plus 2 tablespoons unsweetened almond, soy or 2% dairy milk
  • 1/4 cup whole milk ricotta cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon minced fresh garlic
  • 1 cup well-chopped Earthbound Farm Organic Power greens, or Kale, Zen or Baby Spinach
  • 1/4 cup Parmesan cheese
  • 3 tablespoons finely chopped sun-dried tomatoes (not oil packed)
  • 2 tablespoons chopped fresh basil
  •  
  • ​​  Green butter:
  •        4 tablespoons (1/2 stick) unsalted butter (at room temperature)
  •        2 tablespoons finely chopped Earthbound Farm Organic Power greens
  •        1-1/2 tablespoons finely chopped basil
  •        Pinch of salt and freshly ground black pepper, to taste
  •  
  • Directions

  • Prep all ingredients and have everything out and ready to go before you begin.
  •  
  • Mash in the greens, basil, salt and pepper into the softened butter with a fork. Set aside until ready to use. You can store the leftovers, covered tightly, in the fridge.
  •  
  • Preheat your waffle iron over medium heat and grease if necessary.
  •  
  • Mix together the quinoa flour, sweet rice flour, almond meal, baking powder and salt.
  •  
  • In another bowl, whisk the egg, then whisk in the milk, ricotta, oil and garlic until fully combined. Whisk the wet ingredients into the dry mixture until just combined [when you no longer see streaks of dry flour]. The mixture should be thick and pourable. If it seems too thin, add 1 to 2 tablespoons more quinoa flour. If it’s too thick add a bit more milk.
  •  
  • Fold in the greens, Parmesan, sun-dried tomatoes and basil until combined. Let the batter sit for 1 to 2 minutes; it will thicken a bit.
  •  
  • Scoop half of the batter into your 6-inch-diameter waffle maker and spread around lightly. Cook for about 1-1/2 cycles, or until desired doneness is reached. Remove the first waffle and repeat  for the second. The waffle’s edges may feel slightly soft fresh out of the iron, but after resting for 1 to 2 minutes, it will firm up nicely. Serve immediately with a pat of green butter or a sunny-side-up egg.
  •  
  • Notes:  Grind raw quinoa at home in a blender, coffee grinder, Magic Bullet, etc., by pulsing until it’s ground about 2/3 of the way to smooth flour. It should still have a coarse texture and will give the finished waffle a slight crunch. If you prefer an un-crunchy waffle, grind the flour until fully smooth.
  •  
  • Feel free to sub in one of Earthbound’s other Organic Deep Greens, like Baby Kale or Zen, or Baby Spinach if you like.
  •  
  • If you’re using sun-dried tomatoes packed in oil, be sure to thoroughly blot away as much of the oil as possible before using.
  •  
  • Sweet rice flour is not the same as brown rice or white rice flour! Bob’s Red Mill and Ener-G are the most common brands you’ll find in stores, but you can also order it online or find it in Asian markets [where it’s also known as mochiko or glutinous rice flour].
  •  
  • Waffle size and yield will vary on the size of your waffle maker.
  •  
  • Get a leg up on tomorrow’s breakfast: make a double batch! Once cooled, you can keep your waffles in the fridge, tightly sealed, for 4-5 days. Reheat them in your toaster and top with butter or a drippy egg.

Add new comment

By submitting this form, you accept the Mollom privacy policy.
© 2014 Earthbound Farm. All rights reserved.