Many years ago, when I was a teenage girl who struggled with weight frequently, the top dessert for me was "American Waffle" - a dish where the waffle kneels under mountains of ice cream, whipped cream clouds, chocolate syrup, nuts, and fruit.
Years went by; the weight went up and down until it stabilized (more or less). The craving for sweets was replaced by savory dishes (I find it hard to refuse Turkish potato pastry!). So, although I still enjoy cakes and other desserts - they no longer act as an irresistible temptation for me.
Since I like to feel good about myself and hate carrying the heavy baggage of guilt and excess calories - I try to base my diet on regret-free yet delicious meals.
So, I usually prepare exciting and healthy dishes in advance, which will slyly bypass the trap of trans fat and other horrors.
"American Waffle," My favorite youth dish, was the inspiration for this recipe.
A nutritious meal under the guise of a dessert:
Savory waffle packed with gluten-free flours, rich in protein such as Amaranth flour, Lentil, and coconut flour.
Mashed potatoes scoops replace the ice cream, while a savory chocolate sauce replaces the traditional chocolate syrup. Instead of fruit, we have a spicy red pepper dip.
Add a small salad, and you get a nutritious, light meal.
Do not hesitate to play with the flours: quinoa flour or green buckwheat will do a great job!
Added value: This recipe keeps you full and neutralizes cravings for the bad stuff!
Serve this savory waffle as an impressive starter or a nutritious light meal with a salad.
Enjoy and let me know how it turned out ❣️
RECIPE
Savory Waffle, Vegan and Gluten FreeEQUIPMENT
makes 4-5 portions
Savory Waffle
- ⅔ cup amaranth flour or sweet white flour
- ⅓ cup red lentils flour
- ⅓ cup coconut flour or gluten-free oatmeal
- ¼ cup tapioca starch or corn starch
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda
- 2 Tablespoon nutritional yeast flakes
- ⅓ cup sugar-free apple sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon paprika
- ⅛ teaspoon turmeric
- 4 Tablespoon melted coconut oil or any mild oil
- ½1 cup un-sweetened plant based milk almond milk or soy milk
- ½ teaspoon apple cider vinegar
Mashed Potatoes
- 1500 gram potatoes red skin
- 1 Bay Leaf
- 5 units whole allspice berries
- ½ cup nutritional yeast flakes
- ¼ cup Coconut milk 18% fat
- 50 gram vegan butter
- salt, black pepper, nutmeg by taste
Savory Chocolate Sauce
- 1 Tablespoon vegan butter
- 1 Tablespoon olive oil
- 1 small onion, chopped
- 2 cloves minced garlic
- 15 gram Vegan dark chocolate 70% cocoa solids
- 1 shot espresso
- ⅓ cup Coconut milk 18% fat
- 1 teaspoon cocoa
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon cumin
- chili flakes by taste
- salt, black pepper by taste
Red Bell-Pepper Dip
For Serving
- Salad, red bell-pepper dip and savory chocolate sauce
Waffle
- Mix milk and apple cider vinegar well and set aside.
- Add all the other ingredients to the blender except the milk.
- Turn on the blender and add the milk gradually. If it is too thick and sticky, you can add a little more water or milk. The mixture should be thicker than a mixture for blenches.
- Heat a waffle maker; if it is non-stick, a quick spray with oil will do.
- Cook for about two minutes on each side over medium heat. If you have an electrical appliance - follow the manufacturer's instructions.
- You can flip sides when opening the device (slowly and carefully), and one side stays clean. The waffle is ready when you can easily separate it from the device.
Mashed Potatoes
- Peel the potatoes, cut into slices about half a centimeter (0.2 inches) thick, and transfer to a large saucepan. Put allspice and bay leaf in a small cloth bag, close the bag and add to the pot. Add water to cover and a little salt, cover, bring to a boil over high heat, lower the heat and cook until the potatoes are soft.Remove the cloth bag with the allspice and bay leaf, strain the potatoes, but leave about 2-3 tablespoons of water. Cover to keep the potatoes warm.
Savory Chocolate Sauce
- Melt the oil and butter in a pan, add the onion and fry over a medium-low heat until the onion begins to brown. Add minced garlic, fry for a few seconds until there is a delicious smell, and remove from the heat.
- Melt chocolate and coconut milk in the microwave, remove and transfer to a blender.
- Add the fried onion with the garlic (including the oil) and the rest of the ingredients to the blender: cocoa, espresso, balsamic, cumin, salt, pepper, and chili flakes. Process until you get a smooth sauce.
- Taste and adjust seasoning if necessary.
Red Bell-Pepper Dip
- Put the peppers (do not cut them) in a microwave-safe container; make sure there are holes in the lid; You can also cover the container with a cling film and prick it with a fork.
- Cook the bell pepper until they soften for about 5-6 minutes, depending on the intensity of the appliance; after half the time, turn them over to cook evenly. Remove and cool slightly.
- Cut the peppers, clean them from the core and seeds and transfer to a blender.
- Add the rest of the ingredients to the blender: minced garlic, olive oil, salt, white pepper, ground chili, and paprika. Process until smooth; Taste and adjust seasoning if necessary.
For Serving
- Heat the chocolate sauce a little; Heat the bell-pepper cream as well.
- Mash the potatoes. Add butter, coconut milk, nutritional yeast, nutmeg, salt, and pepper; Taste and adjust seasoning if necessary.
- Place a waffle on a serving plate; Use an ice cream spoon to form scoops of the puree and place them on the waffle.
- Drizzle savory chocolate sauce over the mashed potatoes.
- Garnish the plate with bell-pepper cream, mint, basil, or parsley leaves.
- Serve with a fresh vegetable salad, more chocolate sauce, and bell-pepper cream for dipping the waffle.
Before serving:
Make the waffle.
Heat the potatoes and mash them into a puree.
Heat the chocolate sauce and red bell-pepper dip. Assemble the dish. You can prepare the dry mixture of the waffle and keep it in the refrigerator or freezer. Instead of mashed potatoes - you can top the savory waffle with vegan "salmon," vegan tuna salad, ratatouille, or mushroom sauce - anything goes! If there is a leftover bell-pepper dip, you can use it to make pasta.
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