These savory zucchini waffles come topped with a creamy corn salsa made with coconut milk, fresh herbs, and jalapeño. A tasty vegan breakfast or brunch option for sharing.
Ingredients
WAFFLES
- 2 tbsp (15 g) ground flaxseed, 6 tbsp (90 ml) warm water
- 1 cup (384 g) zucchini grated and put through cheesecloth or cloth to remove all water
- ½ cup (80 g) yellow onion, grated
- 2 cloves garlic pressed
- ¼ cup (15 g) cilantro very finely chopped
- 1 tbsp (15 ml) extra virgin olive oil
- Salt and pepper to taste
- 1 cup (120 g) spelt flour
- 1 cup (160 g) oats
- 1 tbsp (15 g) baking powder
- ½–¾ cup (120–180 ml) almond milk unsweetened
WARM CORN SAUCE
- 1 tbsp (15 ml) extra virgin olive oil
- ½ cup (80 g) yellow onion finely chopped
- 2 garlic cloves finely chopped
- 2 cups (330 g) yellow corn steamed or roasted
- Salt and pepper to taste
- 1 small jalapeño diced and seeded
- ¼ cup (15 g) cilantro, finely chopped
- Few leaves of basil cut finely, lengthwise
- 1 (13.5-oz [400-ml]) can full-fat coconut milk
Instructions
- Add the ground flaxseed and water to a small ramekin. Give it a little stir and let it sit for about 10 minutes.
- Add the zucchini, onion, garlic, cilantro, olive oil, salt and pepper, spelt flour, oats, baking powder, and almond milk to a large mixing bowl and stir until well combined. (Start with ¼ cup [60 ml] almond milk and add up to ½ cup [120 ml] to reach a really moist-on-the-inside waffle, adding 1 tablespoon [15ml] at a time.) Fold in the flaxseed mixture, then stir one last time, making sure there are no lumps.
- Heat your waffle maker; when hot, spray with coconut oil. Use a ladle to spoon the waffle batter onto the waffle maker and cook for about 5 minutes or until golden brown. Repeat this process, including spraying with coconut oil, with the rest of the batter. Keep the waffles warm on a plate or baking sheet in the oven set to very low heat while the rest of them cook and you prepare the corn sauce.
- While the waffles are cooking, make the corn sauce. In a medium-sized pan or skillet, heat the olive oil for 30 seconds. Add the onion and cook down on medium heat until translucent. Add your garlic and corn and cook over medium to low heat for about 10 minutes, or until the corn is soft and tender. Add the salt and pepper, jalapeño, cilantro, and basil, and cook for another 10 minutes on low. Add the coconut milk and cook for another few minutes or until hot throughout.
- Dollop the warm corn sauce onto your waffles and thank me later!