Crunch, crunch, crunch, crunch… oh the sound of culinary satisfaction. I love waffles as they look like pretty honeycombs. These crunchy waffles are low-carb, low-calorie and ready to be served in less than half an hour. It is suitable for meal-prep as you can store the mix in the fridge and only actually do the waffles a day later, when you don’t feel like preparing dinner. The recipe uses a waffle maker, you can however also just as well do it with a pan.
Servings: 4 * Calories per serving: 299 kcal * Preparation time: 25-30 min
- 1 head of broccoli
- 1 cup (4 ounces/125 grams) of grated sharp cheddar cheese
- 2 tablespoons of bread crumbs
- 2 eggs
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of paprika
- 1/4 teaspoon of ground pepper
- 1/4 teaspoon of salt
- Vegetable oil for the waffle iron
Ingredients for the dip
- 7 ounces (210 grams) of yoghurt
- 1 tablespoon of mustard
- A pinch of rosemary
- Salt and pepper to taste
Start with the dip while cooking the broccoli to your prefered level of tenderness. Mix all ingredients in a bowl and let it rest in the fridge until the waffles are done.
Pour the broccoli into a large bowl and add the grated cheese, bread crumbs, eggs and spices. Mix all ingredients well with a spatula and bring your waffle iron up to the right temperature. Makre sure to grease the waffle molds to avoid the broccoli mix sticking to the iron. Since this mix will not expand in size like waffle dough, make sure to fill the iron molds generously. Bake until crispy.