On a rainy Sunday morning, I had a waffle epiphany: If I can add kale to smoothies, why not add it to our favorite oat-bean waffle batter? After all, kale is king these days, having risen from lowly plate decoration to nutritional giant. I decided to give it a try.
Following the basic recipe, I tossed rolled oats, water, salt, sugar, a little oil, beans (soaked overnight) and several kale leaves into the Vitamix. I cranked the dial to 9. BrAAHHH.
Okay, so the batter looked a bit too ferny, but the finished waffles were crunchy and tasty, with a slight nutty flavor. We topped them with maple syrup, homemade jam and dabs of peanut butter. I think going the savory route with sprinkles of parmesan cheese and smoked salmon would be equally yummy.
How to make award-winning (insert your smile here), green waffles:
To four cups of batter in a blender or food processor, add 2 or 3 kale leaves or a handful of spinach leaves. Blend until it looks good to you. Keep in mind, there is no leavening in this oat-bean waffle recipe, so over-blending is not an issue. But if you are adding greens to a normal waffle batter, then I suggest processing the kale separately, then folding it into the batter.
Like I said, be prepared for a batter that is quite green. You might want to hide the batter from squeamish kids and Doubting Thomases until the waffles are cooked. My husband Marty (usually a brave and adventurous eater) was dubious at first. “Well, that looks different.” But he came around.
Cook the waffles at the temperature and time suggested by your recipe (the oat-bean recipe calls for a full 8 minutes). As you can see here, the veggie waffle on the right is nicely toasted, ready for whatever topping strikes your fancy.
What’s the next waffle chapter?
Now that we’ve experimented with green waffles, I’m ready to try orange ones with this year’s fresh carrots. Stay tuned, and thanks for visiting.