This is the name of the dish we have chosen for you; Vegan Spinach Waffles with Avocado.
The second recipe of my little waffle series would probably be a favorite meal of Popeye, because it is full of spinach! It tastes better than it sounds. In my childhood, spinach was inseparable from fried eggs, so I put avocado cream and kala namak between the waffles – it has a bit of a spinach / egg sandwich.
Serves: 4 big waffles = 20 small waffles
100 g spelled flour
100 g chickpea flour
130 g fresh baby spinach
about 200 ml of water
2 tbsp starch
1/2 teaspoon baking powder
salt and pepper
Sprouts of your choice (I used red radish sprouts)
Kala Namak (Black Salt)
Vegan Spinach Waffles with Avocado
Wash the spinach and finely puree with the 200 ml of water in a good blender. Mix spelled flour, chickpea flour, starch and baking powder in a bowl.
Lift the spinach water under the flour mixture and process to a smooth, slightly liquid dough. Possibly add some water. Mi salt and pepper to taste.
Halve the avocado, remove the core and scrape the flesh out of the shell with a spoon. Crush with a fork. Heat the waffle iron.
Put half to one whole tablespoon of dough into a heart = 5 waffles per baking process. Slowly pour the dough into the iron so that the dough pieces do not converge.
Remove the ready-baked, slightly brown waffles with a wooden fork and place them next to each other on a cooling grid.
Spread a waffle with avocado for the turrets, sprinkle with Kala Namak and cover with sprouts. Layer 2 more waffles on top.
The waffles can easily be stored in the refrigerator and heated again in the toaster. Do not worry about the spinach, the information that you can not warm it up again is outdated! The spelled flour can also be replaced by chickpea flour or vice versa.
We recommend for you: Raw Vegan Blueberry Cheesecake