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.

Greek Stuffed Peppers

gluten-free, vegan option // yields about 6-8 halved stuffed peppers

1 cup raw millet

1 cup low/no sodium veggie stock

1 cup water

3-4 red bell peppers, halved + de-seeded

3/4 cup chopped red onion

2 teaspoons minced garlic

1 tablespoon dried oregano

1/4 teaspoon black pepper

1 1/2 cups chickpeas, rinsed + drained

1/2 cup halved kalamata olives, pitted

scant 1/2 cup chopped sun-dried tomatoes

6 handfuls baby spinach

4-6oz feta cheese

1 tablespoon lemon juice

1/4 teaspoon lemon zest

salt to taste

olive oil, for cooking

Heat a pot with a swirl of oil over medium.

Rinse + drain the millet then add to the pot and toast [stirring] for 3-4 minutes.

Add the veggie stock and water and bring to a boil.

Stir once then reduce heat to simmer and cover for 20min. Do not stir during this time.

Be sure the liquid has absorbed [tip the pan to check] then remove from the heat and let sit for 10 minutes, keeping covered. Fluff with a fork.

Preheat your oven to broil and lightly oil, salt, and pepper the halved peppers and place on a baking sheet.

Just as you remove the millet from the burner, heat a large pan over medium and add 2-3 teaspoons of olive oil.

Once hot, add the onion and stir occasionally until translucent and soft. About 5-8 minutes.

Stir in the garlic, oregano, and black pepper for 30 seconds until fragrant, then add in the chickpeas and cook for about 6-8 minutes until starting to brown.

While cooking, place peppers under the broiler for a 2-4 minutes, then flip and broil for another 2-4 minutes. You want them slightly tender, not limp. Set aside.

To your pan add the olives, sun-dried tomatoes, and 2 cups of fluffed millet and stir together.

Add in your spinach and incorporate until just starting to wilt, another 3-4 minutes.

Add half the feta, lemon juice, and lemon zest, then give it one more stir and taste. Add more salt if desired. The olives, sun-dried tomatoes, and cheese have a hefty amount of sodium so taste and add as desired.

Lightly pack into peppers, top with remaining feta, and place under the broiler until the mixture starts to brown. About 2-3 minutes.

notes/substitutions: For a vegan version simply leave out the cheese! Still delicious! Feel free to use dried or oil-packed sun-dried tomatoes. If using oil-packed, blot excess oil before chopping. Cooking 1 cup of raw millet yields about 3 1/2 cups, so you will have plain millet leftover.