Waffle “Egg” Sandwich

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!