Savoury Kimchi Waffles
SERVES 4
INGREDIENTS:
2 Cups Plain All Purpose Flour or Oat Flour (low gluten option)
2 Cups Almond Milk (room temperature)
2 TBLS Nuttelex or Coconut Oil (melted)
1 1/2 tsp. Salt
2 tsp. Baking Powder
2 Cheggs
1/2 Cup Kimchi
2-3 Shallots (green parts only, thinly sliced, about 8 TBLS)
METHOD:
Turn on waffle iron to allow to heat up.
Combine all dry ingredients together in a large mixing bowl.
Combine all wet ingredients except Kimchi & Shallots into a high-speed blender or large food processor, add the dry ingredient mix, and blitz on high speed until well combined. Stir through the grated or chopped kimchi and shallots.
Pour the batter into the heated waffle iron; enough to cover the centre and most of the central surface area, close the lid. Once the waffle is deeply golden and crisp (about 7-10 minutes), transfer to a cooling rack.
The waffle may still feel quite fluffy, but once removed and cooled down it will harden. You can also reheat/crisp the waffle in the oven for a couple of minutes just before you serve.
Serve as is for a delicious savoury breakfast on the run. Not vegan?, enjoy this dish with a fried egg or fried chicken