RACHEL LETT
Crispy on the outside and fluffy on the inside, these waffles are perfect for sandwiching your favourite savoury delights together. The trick to making them waffle-y and not 'eggy' is to blitz the mixture till smooth.
Low Carbohydrate Savoury Waffle
SERVES 3
80g (1 cup) finely grated mozzarella cheese*
25g (4 tablespoons) almond flour
2 eggs
pinch of salt
Optional
finely grated cheddar cheese for an extra crunchy exterior
*don't use pre-shredded mozzarella as this contains additives
Ingredients
Turn on the waffle maker to the hottest setting. Make sure the waffle iron has come to its hottest temperature before you begin cooking.
Put all the ingredients in a blender and blitz till smooth and combined
Spoon a third of the mixture into the waffle iron and cook for 2-3 minutes. You will know it's cooked when the steam disappears and it's golden brown. Remove the waffle and allow to cool while you cook the remaining waffle batter.
The waffles can be eaten straight away, topped with smoked salmon, eggs, avocado or bacon. Or use them like bread to sandwich ingredients together (as the picture above).
Alternatively, store in the fridge or freezer for later. Simply reheat in a toaster or pop them into a heated oven for a few minutes.
Top Tip: For an extra crispy exterior, sprinkle finely grated cheddar cheese onto the bottom of the waffle iron before spooning on the batter. Top the batter with another sprinkle of cheddar cheese and then cook for 2-3 minutes until golden brown and the cheese has crisped up.