These beautiful super green waffles were created for us by the talented plant-based blogger from the UK (and long-time Burster!) Bo Porterfield at Bo’s Kitchen.
This brilliant recipe is so easy and quick to make, no wonder it has become one of our favourite ones! And you can really get creative with the colour and ingredients too. Swap Spirulina for our Wheatgrass for an awesome lighter shade of green, add other herbs such as rosemary or thyme, and even experiment with the flours like mixing half almond flour, half buckwheat or try other gluten-free flours, such as amaranth, quinoa or millet - it’s a lot of fun!
And what a great way to get your kids into superfoods and healthy cooking!
Over to you, Bo!
Switch up your waffle routine with these super powered green waffles. Pair them with fresh cherry tomatoes, avocado and a fresh lemon dressing for a nourishing savoury breakfast!
Spirulina is one of the most nutrient dense plants in the world and boasts a whole host of benefits such as detoxing heavy metals, increasing energy, improving muscle strength, and controlling blood sugar. I love adding this superfood to recipes as I feel fuller for longer and don’t crave the sweet stuff. These waffles whip up in less than 5 minutes and together with fresh veggies, they’re a complete and wholesome meal that will keep you going for hours. A perfect post workout meal to replenish tired muscles.
INGREDIENTS (Makes 6 Square Waffles)
- 1 cup Gluten-free flour
- ½ cup Arrow Root powder
- 1-2 teaspoons Organic Burst Spirulina
- Sea salt and black pepper to taste
- 1 teaspoon oregano
- 1 teaspoon baking powder
- 1 cup almond mylk
- 4 tablespoons olive oil
- Juice of 1 lemon
- Pinch of coconut sugar
- Cherry Tomatoes
- Add gluten free flour, arrow root powder, Organic Burst Spirulina, salt and pepper, oregano and baking powder to a medium sized mixing bowl and stir well.
- Make a well in the middle and pour in 2 tablespoons olive oil and the almond mylk, stirring as you pour. Mix until the batter is thick but still runny enough to drop slowly off the spoon.
- Add a little more mylk if you need to. Set aside in the fridge while you make the dressing.
- Add remaining olive oil, lemon juice, coconut sugar and a pinch of salt and pepper to a small jar. Pop the lid on and shake well to combine.
- Preheat waffle iron and pour ¼ cup of batter per waffle. Cook for around 3-4 minutes, until crispy.
- Serve waffles layered with avocado, cherry tomatoes and rocket. Drizzle over the lemon dressing.