I have been busy in the garden this year, our first time gardening with any kind of commitment- hence the long break from blogging. But happily, we have actually produced edible things! Courgettes are a cheap crop which are fairly easy to grow. We have had a steady stream of them in the last week or so, which meant I had to find a couple of creative and delicious new recipes to use them. These oil and gluten-free waffles are a super simple and really tasty way of using our gorgeous courgettes- also known as zucchini.
Don’t skip the squeezing of the vegetables, that needs to be squeezed really well to avoid a thin, watery mixture. You want this mix to be thick, spooning it onto your waffle maker and spreading it a little. It should be easy to spread but not pour off your spoon.
Chia egg is just a substitute for eggs in baking. All you do is mix 1 tablespoon of chia seeds in 3 tablespoons of water, to make 1 chia ‘egg’.
Preparation Time: 5-10 minutes
Cooking Time: 15–20 minutes
Makes 8-10 waffles
- 4 cups grated, squeezed courgette ( about 4 large courgettes )
- 1/2 grated and squeezed onion
- 1 1/2 cups nutritional yeast
- 1/2 cup gram flour or gluten-free flour of choice
- 2 chia eggs ( 2 Tablespoons chia seeds soaked in 6 tablespoons water )
- 1 teaspoon paprika
- 1 tablespoon chopped chives or any herbs you like
- 1 teaspoon garlic powder- optional
- black pepper
- Turn your waffle maker on as you prepare the mixture. I have a non-stick Von Shef, so no need for any oil.
- I usually do my chia eggs at the start and set aside so it can thicken and turn into a gel.
- Grate and squeeze your courgette and onion together in a tea towel. Squeeze really hard and tight, till everything is quite dry.
- Mix everything together with a wooden spoon until well combined.
- Spoon evenly onto your waffle maker and cook for around 7-10 minutes.
- Serve with your sauce of choice and a salad.