Corn Waffles

While on holidays in Queensland, Mum and I lunched at @decisionscafe. I’m always curious about other diners choices and quickly scanned several tables in the cafe until my eyes rested on a plate of golden hued waffles piled with savoury toppings. I searched the menu and found they were corn waffles. I went home to experiment.

Health benefits:

·       The fibre in corn helps you stay full for longer between meals. It also feeds healthy bacteria in your digestive tract which may help protect against colon cancer.

CORN WAFFLES

PB, V, DF, SF, GF

Makes 6 waffles

1½ cups organic rolled oats

1 tbsp flaxseed meal

pinch of sea salt

4 tbsp plant milk

400g tin of corn kernels or creamed corn

In a blender, blitz rolled oats into a fine flour. Add the other ingredients and pulse until mixed. Set the batter aside while your waffle iron heats. When the waffle iron is hot, brush with a little avocado oil and place a heaped spoonful of batter on each waffle, cook for 5 minutes until golden.

Serve with savoury toppings like guacamole, crispy tempeh cubes, cherry tomatoes, cucumber, basil or lettuce leaves and cashew aioli.

CASHEW AIOLI

2 cups raw cashews, soaked for 20 minutes in boiled water, drain

1 cup water

1 garlic clove

2 lemons juiced

½ tsp of sea salt

Blend ingredients in a high-powered blender until thick and smooth. Taste and adjust flavours.