EQUIPMENT:
Mini Waffle Maker
Whisk
Small Brush
Small Spatula or Tongs
Mixing Bowl
INGREDIENTS:
Waffle:
Makes about 5 waffles.
1 cup white spelt flour
1-1½ cups cold Perrier water (maybe less)
1 tsp sea salt
1 tsp date sugar or syrup
⅛ tsp all spice
grapeseed oil (for greasing mini waffle maker)
Egg Mixture:
Makes 4 mini egg skillets.
1½ cups garbanzo bean flour
1 tsp sea salt
1 tsp onion powder
1 tsp basil
⅛ tsp cayenne pepper
2 cups spring water
2 tbsp red onion | diced
2 tbsp red bell pepper | diced
2 tbsp green bell pepper | diced
2 tbsp yellow bell pepper | diced
2 tbsp orange bell pepper | diced
1 tbsp grapeseed oil (set aside)
INSTRUCTIONS:
Waffle:
Add dry ingredients to a large mixing bowl and whisk until well combined.
While whisking slowly add Perrier water, until a pancake batter consistency is reached.
Heat mini waffle maker.
Brush waffle maker with grapeseed oil, add ¼ cup of batter and close lid.
Once cooked remove waffle and set aside.
Egg Mixture:
Add garbanzo bean flour and seasonings to a medium sized bowl and mix.
Add spring water to bowl and whisk until a pancake batter consistency is reached.
Add diced veggies and mix well.
Add egg batter to waffle maker and cook until firm and set. About 3-4 minutes
Place egg between two waffles and enjoy!