Savoury Polenta Waffles

Ingredients

For the waffles

• 2 tablespoons flaxseed
• 6 tablespoons water
• 1 cup (130 g) spelt flour
• ½ cup (70 g) plain flour
• ¼ cup (30 g) polenta – option to add extra 30 g (2 tablespoons) plain or spelt flour
• 1 teaspoon baking powder
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 cup (250 ml) and 1 tablespoon non-dairy milk
• 1 tablespoon apple cider vinegar
• small handful of parsley, coriander or basil, finely chopped
• ½ red onion finely diced (use the other half as a caramelised topping)
• coconut oil
• salt
• pepper

Topping suggestions

• 1-2 portobello mushrooms, sautéed with ½ onion
• avocado, thinly sliced
• sun-dried tomatoes
• tahini
• fresh herbs (dill, chives, basil, coriander or parsley)
• homemade nacho sauce (see below)
• homemade coconut ‘bacon’ (see below)

For the nacho sauce

• ½ cup/two big handfuls soaked cashews
• ²/₃ tablespoon nutritional yeast
• 1 teaspoon onion or garlic powder, or both
• ½ teaspoon smoked paprika
• water or unsweetened plant-based milk
• salt
• pepper
• a splash of apple cider vinegar

For the coconut ‘bacon’

• 2 cups (150 g) coconut flakes
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika

Method

To make the waffles

Combine the flaxseed with the water and set aside for 10 minutes to come together.

Add the vinegar to the plant-based milk and set aside as well.

Mix all the dry ingredients together in a large bowl, then add the flax mix and milk mix to the bowl and stir until just combined. Next add the fresh herbs and chopped onion, season well and pre-heat your waffle iron. At this point if you don’t have a waffle iron you can also preheat a frying pan and start to make pancakes.

Grease the waffle iron with coconut oil or rapeseed/olive oil and once warm, spoon the batter into this and cook for 4-5 minutes until crispy and golden. Depending on the size of the waffle iron, you’re likely to make 3-4 large waffles.

Whilst the waffles are cooking, prepare the toppings. I like to sauté the remaining half an onion in some olive oil, adding chopped mushrooms, a pint of salt and a drizzle of maple syrup to really bring the savoury flavours together. These waffles can be reheated in a toaster during the week.

To make the nacho sauce (optional)

Add ½ cup or two big handfuls of soaked cashews to a blender along with ²/₃ tablespoons of nutritional yeast, depending on how cheesy you like it. Add 1 teaspoon of onion or garlic powder (or both), ½ teaspoon of smoked paprika, water or unsweetened plant-based milk, salt, pepper and a splash of apple cider vinegar. Blend this for a good minute until really smooth.

This keeps in the fridge for up to a week and is a lovely addition to savoury brunches like this one. It also works well throughout the week, for example to dip raw vegetables into, drizzle over pasta dishes or stir use as a salad dressing.

To make the coconut ‘bacon’ (optional)

Mix the maple syrup, soy sauce, vinegar and paprika in a bowl. Add the coconut flakes and stir thoroughly, leaving to marinate for 5-10 minutes.

Preheat an oven to 150 °C/300°F/gas mark 2.

Bake the coconut pieces for 15-20 minutes, stirring half way through to ensure even baking and keep an eye on any that might catch or burn.

Remove while still a little soft as they will crisp up as they dry. They will keep in an airtight container for at least a month.