You’re going to love these savoury waffles from Well and Good. Topped with chipotle butter, corn and quinoa salsa, they provide a delicious savoury waffle that the whole family will love. Better still, they’re made with quinoa and rice flour which are packed with protein and fibre – a much healthier option than the waffles most of us are used to. We hope you enjoy!
To Make 6, You'll Need:
- 3 corn on the cob, husks removed
- ½ cup (75g) rice flour
- ½ cup (60g) quinoa flour
- ¼ cup (27g) corn flour
- ¼ cup (30g) tapioca starch
- 1 ½ tsp gluten free baking powder
- ½ tsp salt flakes
- 2 medium eggs, separated
- 1 ¼ cup buttermilk
- ¼ cup mild-flavoured oil (such as sunflower, vegetable, canola)
- 100g lightly salted butter, softened
- 1 tsp chipotle chilli powder
- 150g cooked quinoa
- ½ cup coriander leaves
- Juice of 1 lime, and zest
- Guacamole or fresh avocado slices, to serve (optional)
Corn & Quinoa Waffles
Place the corn cobs on a hot griddle pan, or over the open flame of a gas stove top, turning for 5 minutes, or until charred all over. Cut the kernels from the cob and set aside.
Sift the dry ingredients in a large bowl. Whisk together the egg yolks, buttermilk and oil. Add to the dry ingredients and beat until well combined.
Whisk the egg whites to firm peaks using electric beaters, and fold through the batter along with about 2/3 cup of the corn kernels.
Preheat a waffle iron, or non-stick griddle pan over medium heat. Grease the pan, then add ¼ cup of batter. Cook 2-3 minutes on each side in a griddle pan, or as per waffle iron instructions.
For the chipotle butter: combine the butter and chipotle in a bowl. Beat with a wooden spoon until fluffy. For the salsa; in a separate bowl toss the remaining corn kernels together with the quinoa, a good squeeze of lime juice and a little zest. Set aside.
Serve the waffles topped with the chipotle butter, corn & quinoa salsa, scattered with a few coriander leaves and guacamole or avocado slices, if desired.