People always ask me for this recipe, so here you go! These waffles are so crispy and flavorful and fun to eat. If you don’t have a waffle iron, you can cook these like a pancake in a pan with some coconut oil or ghee or you can line a baking sheet with parchment paper and scoop pancake-sized dollops of batter on top and then bake in the oven at 350 F for about 25 minutes. But the waffles are, in my opinion, the most delicious because they get nice and crispy.
Indian Waffles (GF, vegan)
Serves 4 - 6
Ingredients:
1.5 cup almond flour (1 cup almond flour + 1/2 cup chickpea flour also works well)
1.5 cup tapioca flour
1 tsp salt
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp mustard seed
1/8 tsp cayenne
1/8 tsp ground black pepper
1 can full-fat coconut milk
1 onion, chopped
1 medium sweet potato, grated
1 large zucchini, grated
1 handful cilantro leaves, chopped
1 inch ginger, grated or minced
Method:
1. Mix the dry ingredients in a large bowl.
2. Add the coconut milk, ginger, onion, sweet potato, zucchini, cilantro, and ginger.
3. Spoon into a waffle iron and cook until the top is crispy and brown.
4. Serve hot with chutney and/or yogurt.