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  • Michelle

Sweet corn and feta waffles

OOOOO! I want some more now, don't they look wonderful! And indeed they are. And also gluten, grain, soy and coconut free.

Okay, so how these came about, I have covid in my house (and my body) again, and thought to make something with the greens from my garden, but wanted to blanch them first so that they were easier on the body to digest. So first I went and picked this -

And then I thought, hmmm. So I trundled off to the pantry and lo, a tin of sweet corn, and in the fridge some elderly feta, and a masterpiece was born.

Now, if you are not gluten or grain free you can sub in plain flour here, but if you are not using the psyllium you will have to adjust the recipe until it looks about the same as the photo. And even if you can eat wheat, mixing up your grains can only be a good thing, the flours used in this are high protein and high fibre, and, I promise you, delicious.

Serves 2 (or 3 if you feel you can share)

25g chick pea flour (besan)

25g green banana flour

9g baking powder

2 eggs

30g milk (I used almond)

pinch salt

4g psyllium husk

About one cup of loosely packed fresh greens, for me I raided the garden so I had parsley, silverbeet, spinach, rainbow chard, spring onion, kale (three types), carrot tops

3/4 of a large tin of sweetcorn, drained

80g firm feta, chopped

Olive oil spray

Okay, so the first thing I did was blanch my greens, as I said, I have covid and though I wanted the goodness of the greens I did not want my body fighting with the oxalic acid, so I reduced this by chopping them, popping them into a bowl and covering them with boiling water.

Good, leave that for about 30 seconds and then pour into a colander, refresh (run cold water over) and set aside.

Right, now in a large bowl mix together your flours, psyllium husk and baking powder, make a well in the middle, add your salt, egg, milk, mix well. Add to the mix your crumbled feta, drained greens and corn, give it all a good mix.

Yes, yes, I know, it looks like it has already been eaten and come up once, but the reason I am showing you this is that if you are using plain flour we want it to be this sort of ratio and consistency, we are wanting the veggies and feta to shine here, so don't drown them in batter.

Heat your waffle iron, give it a spray with olive oil, spoon about two tablespoons full into the middle, flatten out, close the lid, cook until golden.

Oh. Looks wonderful, doesn't it? And it is.

Serve hot with a pat of butter and Stuart's your uncle, the most exquisite breakfast.

If you don't have a waffle iron you can also make these as a fritter in a lightly oiled pan.

If I were French I would say Bon Appetit, but I am an Aussie, so I just beam and return to the kitchen. Have a great day, Xxm.


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