Introducing, the end all be all of savory waffles.

Are you ready? Because this is no joke.

Breakfast Friday // Savory Green Power Waffle with Sun-Dried Tomatoes, Basil, and Ricotta

I was inspired to do something green with a recipe for St. Paddy’s Day but wanted to go savory instead of the typical sweet, green-colored dessert.

I also wanted to make this savory waffle quite different from its predecessor, the Savory Spinach + Cheese Waffle. While this newest waffle does include cheese and some spinach it offers a whole new layer of goodness to the mix.

First, there’s the partially ground quinoa flour which gives the waffle an earthy-nutty flavor with a slight crunch. Ohhh, the texture!!!

Breakfast Friday // Savory Green Power Waffle with Sun-Dried Tomatoes, Basil, and Ricotta

Then, it’s stuffed with my favorite Earthbound Farms deep greens blend, Power, which includes baby spinach, baby kale, and baby chard. They have this in huge bags at our Costco now! Yay! Earthbound Farm is offering a coupon for their Deep Greens Blends over on Organic Bound!

Also in the mix are sun-dried tomatoes, basil, ricotta, and parmesan. The ricotta helps create a fluffy texture on the inside, while the parmesan helps add a golden brown crunch to all the nooks + crannies.

Breakfast Friday // Savory Green Power Waffle with Sun-Dried Tomatoes, Basil, and Ricotta

Look at those nooks + crannies!!!

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You seriously don’t even need a topping with all that you’ve got going on inside but in case you need a topping I whipped up a green infused butter with basil. Yes, greens in your butter.

If your waffles never make it to a plate I completely understand.

Breakfast Friday // Savory Green Power Waffle with Sun-Dried Tomatoes, Basil, and Ricotta

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Savory Green Power Waffle with Sun-Dried Tomatoes, Basil, and Ricotta

gluten-free // yields 2, 6-inch Belgian waffles

for the waffle:

1/2 cup plus 2 tablespoons partially ground quinoa flour, grind quinoa about 2/3 of the way to flour then measure
1/4 cup sweet rice flour
3 tablespoons almond meal, or almond flour
1/4 teaspoon baking powder
1/4 teaspoon salt and pepper
1 large egg
1/2 cup plus 2 tablespoons milk, soy/almond/2%/whole
1/4 cup whole milk ricotta cheese
2 tablespoons extra virgin olive oil
1 teaspoon minced fresh garlic
1 cup chopped EBF Organic Power greens, or baby spinach
1/4 cup parmesan cheese
3 tablespoons finely chopped sun-dried tomatoes, blot dry if using oil-packed
2 tablespoons chopped fresh basil

for the butter:

4 tablespoons [1/2 stick] unsalted butter, at room temperature
2 tablespoons finely chopped EBF Organic Power greens, or baby spinach
1 1/2 tablespoons finely chopped basil
pinch of salt and pepper

When butter comes to room temperature mash in the greens, basil, salt, and pepper with a fork. Set aside until ready to use and store the excess covered in the fridge.

Preheat your waffle iron over medium heat and grease if necessary. In a bowl, mix together the quinoa flour, sweet rice flour, almond meal, baking powder, and salt. In another bowl whisk the egg, then whisk in the milk, ricotta, oil, and garlic until fully combined.

Whisk into the dry mixture until just combined [when you no longer see dry flour]. The mixture should be thick and pourable.If it seems thin add 1-2 tablespoons more quinoa flour. If too thick add a bit more milk. Fold in the greens, parmesan, sun-dried tomatoes, and basil until combined and let sit for 1-2 minutes. Batter will thicken a bit.

Scoop half of the batter into your 6-inch diameter waffle maker and spread around lightly. Cook for about 1 1/2 cycles, or until desired doneness is reached. Remove the first waffle then repeat and serve. The side edges may feel slightly soft but after cooling for 1-2 minutes the waffle will firm up nicely.

notes: Grind raw quinoa at home in a blender, coffee grinder, Magic Bullet, etc. by pulsing until it’s ground about 2/3 of the way to smooth flour. It should be coarse in texture. If you don’t want a slight crunchy texture to your waffle grind the flour until fully smooth. Bob’s Red Mill and Ener-G are the most common brands of sweet rice flour you’ll find in stores, but you can also order it online or easily find it in Asian markets [also known as mochiko or glutinous rice flour].

Waffle size and yield will vary on the size of your waffle maker.

Store [once cooled] sealed in the fridge for 4-5 days. Reheat in the toaster and top with butter or a drippy egg.

Breakfast Friday // Savory Green Power Waffle with Sun-Dried Tomatoes, Basil, and Ricotta

I’m sharing this waffle over on Organic Bound today but just had to share it here as well. Be sure to head over there to pick up your coupon for EBF Deep Greens Blend and if you sign up for emails you’ll get all the latest recipes and coupon offers sent right to your inbox.

Two thumbs up for vegetable coupons.

Happy weekending!

Ashley

The post you’ll find on the Organic Bound is sponsored by Earthbound Farm. Product opinions and recipes are always my own. Thank you for supporting the occasional sponsored post that helps fund all the deliciousness + behind the scenes action you see here.

Cranberry Lemon Oat Waffles with Cranberry Compote

gluten-free, dairy-free // yields 3, 6-inch Belgian waffles

for the compote:

12oz fresh cranberries

1/4-1/2 cup pure maple syrup*

1/4 cup coconut sugar, or sucanat/muscovado/brown sugar

1/4 cup orange juice

1/4 cup water

1 tablespoons + 1 teaspoon lightly packed lemon zest

pinch of salt

1 teaspoon vanilla extract

for the waffles:

1 1/2 cups gluten-free oat flour

1/2 cup + 2 tablespoons gluten-free rolled oats

1/2 cup almond meal

2 tablespoons coconut sugar, or sucanat/muscovado/brown sugar

1/2 teaspoon baking powder

1/4 teaspoons salt

2 large eggs

2/3 cup unsweetened almond milk

1/2 cup unsweetened applesauce

2 1/2 tablespoons unrefined coconut oil, melted and slightly cooled

1 tablespoon lemon zest

1/2 cup cooled cranberry compote

compote: Place all compote ingredients except the vanilla in a pot over medium-high heat. Bring to a boil allowing the cranberries to start bursting then lower heat and simmer for about 10-12 minutes until the mixture has thickened and most cranberries have burst, stirring frequently. Stir in vanilla extract and remove from the heat. Puree if desired for a smooth consistency.

waffles: Preheat your waffle iron to medium and grease if necessary. In a large bowl stir together the oat flour, oats, almond meal, sugar, baking powder, and salt. In another bowl whisk the eggs then whisk in the milk, applesauce, oil, and lemon zest. Pour the wet into the dry and whisk until just combined [when you no longer see dry flour]. Pour 1/2 cup of the compote into the batter and drag a butter knife through the mixture a few times to combine but not fully incorporate. Let sit for 5-8 minutes undisturbed.

Pour batter into waffle maker spreading around lightly then cook to desired doneness. I cook mine on medium heat for 1 1/2 cycles. Repeat until all waffles are cooked. Top with warmed compote, lemon zest, and extra maple syrup if desired.

notes: *Amount of sweetener needed will vary depending on your preference. Start with 1/4 cup, taste after cooking, and stir more in if desired. Cranberry tartness can sometimes vary. I used almost the entire 1/2 cup. Store extra compote in a sealed jar in the fridge and use on yogurt, waffles, Thanksgiving dinner, vanilla ice cream, etc.