Savoury Rosemary “Squaffles”
What happens when squash meets waffles? Squaffles! Top with poached or scrambled eggs for a protein boost, and finish with a dollop of spicy salsa.
Best Health Magazine, March/April 2012; Photo by Michael Alberstat
| Servings |
| 12squaffles (each about 4 in.) |
| Servings |
| 12squaffles (each about 4 in.) |
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 1/2 tsp dried rosemary (or 1 Tbsp/15 mL chopped fresh)
- 1 tsp baking powder
- 1 tsp lemon peel grated
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 eggs large
- 1 3/4 cups buttermilk
- 3/4 cup squash puréed
- 1/4 cup olive oil
- 1 tbsp brown sugar
- maple syrup (optional)
Servings: squaffles (each about 4 in.)
Units:
|
Ingredients
Servings: squaffles (each about 4 in.)
Units:
|
Instructions
- Set oven to warm. Heat waffle iron (or griddle or large skillet if you don't have a waffle iron) and spray lightly with vegetable oil (skip if silicone lined).
- In a large bowl, whisk flours with rosemary, baking powder, lemon peel, salt and pepper.
- In a medium bowl, whisk eggs with milk, squash, oil and brown sugar. Pour over the flour mixture. Gently whisk until just moistened; a few lumps are okay.
- Depending on make of waffle iron, measure 1/2 cup (125 mL) batter per waffle and cook until golden brown, about four minutes. Keep squaffles warm in oven while cooking remainder of batter. For a sweet touch, serve with warmed maple syrup, if desired.
Recipe Notes
Per squaffle: 148 calories, 5 g protein, 6 g fat (1 g saturated fat), 20 g carbohydrates, 2 g fibre, 37 mg cholesterol, 99 mg sodium
