It’s Sunday. Let’s have waffles already. Because everything is better in waffle form. And I do love making waffles and pancakes and any other fun, mix it up breakfast on the weekends. Or on Sunday at least. But I was tired of making the regular sweet waffle and wanted to explore the savoury waffle department. And to be honest, for some reason, I’ve been craving cornbread lately. I’m not even a corn fan, so it’s kind of unusual, but ever since I made the lentil cornbread, this southern treat has taken on a whole new meaning for me. Plus, I find there’s something about cornbread that is so incredibly comforting . Kind of in a hearty, home-cooked comfort kind of way.
And in the same way that waffles are also very comforting. The kind of Sunday meal that you get up early and start making while you sip coffee, and then you decorate all pretty and serve at the table with more coffee and a fruit salad and somebody waiting there to share it with. But don’t worry, if Sundays are for sleeping in at your house, these will wait for brunch too. In fact, they’ll even wait for lunch if you want. They’re delicious topped with avocado and some tomato, or slathered in almond butter. And tomorrow, they make a great on the go breakfast – just pop them in the toaster, spread them with nut butter, grab your green smoothie and walk out the door.
These waffles are vegan, gluten-free and loaded with protein from the lentil flour. They have a bit of a crumblier texture than typical waffles, but they still have that delicious, chewy heartiness of cornbread and that savoury earthy flavour from the basil and lentil combination. They may be all I need to convince me that savoury waffles are the way to go. In bite size form. Because then I can pop them in m mouth while I’m cooking and no one even knows I stole a few. Not that I did that or anything . . . Enjoy your Sunday!
Basil Cornbread Waffle Bites
Perfect for breakfast or for a snack dipped in almond butter, these waffle bites are gluten-free and a completely guilt free breakfast treat!
- 1 cup cornmeal
- 1/2 cup quick cooking oats
- 1/2 cup brown rice flour
- 1/4 cup lentil flour
- 2 tbsp ground flaxseed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1 cup almond milk
- 2 tbsp fresh basil, chopped
- Combine cornmeal, brown rice flour, oats, lentil flour, baking powder, baking soda, salt and flaxseed in a medium bowl. Stir to combine.
- Add maple syrup, lemon juice and milk and stir until mixture is wet and fully incorporated.
- Fold in basil.
- Heat and then grease a waffle iron and drop by the spoonful into the iron to cook. The waffles can be a little crumbly, so make sure you grease the iron well enough so they can come out easily.
- When they are ready, carefully remove each one and serve immediately with your favourite savoury toppings, or eat as is, or dipped in some almond butter.
- Store leftovers in the fridge and pop in the toaster to reheat.
Happy Sunday and to all my Canadian friends, have a great long weekend!