SPINACH AND COTTAGE CHEESE WAFFLES
Makes: 6 waffles
■ 4 eggs, preferably free-range and organic
■ 2 bananas, peeled and roughly chopped
■ 2 handfuls (2 oz/56 g) of baby spinach, roughly chopped
■ 1 cup (250 ml) almond flour
■ 1/2 cup (125 ml) plain cottage cheese
■ 1/2 tsp (2.5 ml) baking powder
■ 1/2 tsp (2.5 ml) sea salt
■ Coconut oil or butter
Topping options:
■ Raspberry jam, crunchy peanut butter, sliced banana and shredded coconut
■ Plain unsweetened Turkish or Greek yogurt, extra-virgin olive oil and za’atar
■ Hummus, sauerkraut and sesame seeds
■ Chocolate chickpea spread (see recipe) and toasted sliced almonds
■ Smashed avocado, bean sprouts and hemp hearts
■ Ricotta, warmed blueberries ( from frozen) and roughly
chopped toasted pistachios
1. Preheat waffle iron. Crack the eggs into a blender, add the rest of the ingredients (except the oil or butter) and mix until smooth.
2. When the waffle iron is hot, brush with some oil or butter. Pour enough batter onto the waffle iron to completely cover it, close and cook for a few minutes, or until golden. Repeat with the rest of the batter.
3. Serve hot with the topping of your choice.
Adult upgrade: Use different toppings as a way to upgrade the waffle to your liking. If you don’t like any of the suggestions here, try pulled portobello mushrooms, a muhammara spread or perhaps an aged cheese.
A helping hand: It’s easy to burn yourself on the waffle iron, so keep younger children at a distance and instead let them help out with making the blender batter. They can also help with placing all the toppings on the table.