A brunch of waffles made with white flour and doused with syrup is enough to make anyone feel awesome for the 10 minutes it takes to eat them, and then pretty lousy for a while afterwards. So, have you ever made savoury waffles? I just did for the first time, inspired by the ones at Lady Marmalade in Leslieville, and gosh they're good. But you don't have to take my word for it.
Spinach and Cheddar Waffles
My favourite cool-weather at-home lunch has become a bowl of soup, and one of these waffles. The beauty of waffles (other than their pleasing geometry) is that they freeze and then toast well.
If you are dairy-free, go right ahead and sub that cheese for some Daiya or another cheese replacement (maybe ground cashews and nutritional yeast?).
2 cups raw buckwheat groats (not kasha), soaked overnight, then drained and rinsed well
2 cups filtered water
2 organic eggs
1/2 cup raw sunflower seeds (you can soak these along with the buckwheat)
2 tbsp olive oil
1 tbsp raw honey
1 tsp pink Himalayan salt or grey sea salt
1 cup super-tightly-packed organic baby spinach, chopped finely
1 cup not-really-packed grated organic cheddar cheese
1/4 cup hempseeds
Give the buckwheat, water, eggs, sunflower seeds, oil, honey and salt a good whirl in your blender or food processor to get a smooth batter. Add the spinach and cheese, and pulse just until the spinach is integrated enough that it won't give your waffle-maker any trouble. Do one more quick pulse to get those hempseeds in there, and then waffle away according to your maker's directions. My machine makes 5 big waffles with this amount of batter, how many you get will depend on the size of yours.
Serve topped with pesto, tahini, or just plain organic butter.