Leek waffles with Parmesan are perfect for a luxurious breakfast or brunch. Top with avocado smashed with lemon juice, flaked salt, chilli or fennel seeds.
Ingredients
For the leeks:
2 large leeks, thinly sliced
2 teaspoons olive oil
salt
For the batter:
200 mls almond Milk
1 teaspoon apple cider vinegar
2 tablespoons olive oil
180 g buckwheat flour
40 g tapioca flour
2 tablespoons grated parmesan or nutritional yeast
1 teaspoon bicarb of soda
¼ teaspoon salt
black pepper
Instructions
Heat the oil in a frying pan, and cook the leeks in a pinch of salt for about 10 minutes, until completely soft.
Add the apple cider vinegar to the almond milk and leave sit for 5 minutes, while it curdles. Then add the olive oil and stir till combined.
Combine the dry ingredients (flours and salts) together in a separate bowl, then pour in the milk and stir
Add the cooked leeks to the batter along with the Parmesan (or nut. yeast) and stir. If the batter is too stiff add a little water (this will depend on the flour you are using, some absorb more than others)
Cook according to waffle maker instructions. Mine takes around 6 minutes in total.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/leek-waffles-parmesan/