Sometimes a pancake is just not what you feel like. It’s too soft. A cracker may be too hard. But a waffle…. well, a waffle is juussstt right. It’s light and it’s crispy and no doubt Goldilocks would gobble it all up without a moment’s hesitation if she could get her hands on one, or two!

I had a hankering for a waffle the other day and as there are no bears in this neighborhood that are in the habit of leaving grain-free, vegan waffles lying around to cool down I had to make my own.

Waffles are not a burdensome thing to make though. In fact, I find them much easier and quicker to make than crackers and pancakes. All thanks for accomplishing this task with such ease and speed rightfully goes to to my best cooking buddie who lives permanently here on the kitchen bench top – my high speed blender. Of course, the final result could not be achieved without a waffle maker and I recently purchased one that gives the waffles a classic Norwegian heart shape…so my waffle maker deserves some of the glory as well.

With my trusty blender and pretty waffle maker my job is easy. Well, it’s easy now that I’ve worked out how to make a waffle with egg-free, grain-free, dairy-free and low FODMAP ingredients. Whenever I have a hankering for a green waffle these days all I need to do is measure, blend and enjoy the therapeutic pleasure that comes from turning slop into a thing of beauty.

I should make it clear though… these photogenic, pea-green waffles are much more than a thing of beauty to behold. And they are much more than just a light and crispy treat to munch into. They are iron rich due to the fairly large amount of spinach in them. Plus, you can top these waffles with a lot of raw salad items without compromising flavour and texture.

As for the Creamy Vegan Cheese, it’s a must. This cheese together with a green waffle is a marriage made in heaven. They make the most perfect pair. They are inseparable. The creamy cheese brings the waffle to life and provides the softness to carry whatever salad ingredients you wish to throw at it. What is more, Creamy Vegan Cheese is another super easy blender recipe to make.

So whether you want to have a go at making these waffles to impress your friends with this beautiful dish or simply to satisfy a hankering for something light and crunchy I would like to give you a final word of advice…. hide your leftovers if you intend to leave the house! If Goldilocks comes visiting, I guarantee you will not have any waffles left when you return.

So whether you want to have a go at making these waffles to impress your friends with this beautiful dish or simply to satisfy a hankering for something light and crunchy I would like to give you a final word of advice…. hide your leftovers if you intend to leave the house! If Goldilocks comes visiting, I guarantee you will not have any waffles left when you return.

NORDIC VEGAN SPINACH WAFFLES WITH CREAMY VEGAN CHEESE

1x Creamy Vegan Cheese (recipe from Creamy Vegan Cheese blog)

1 large ripe avocado, sliced

250g sweet cherry tomatoes, sliced

1 bunch basil, leaves torn

cold pressed unrefined extra virgin olive oil, to serve

marigolds, optional

hemp seeds, optional

Spinach Waffles

120g spinach leaves (english)

130g almond meal

80g macadamia nuts

120g potato starch

4 tbsp nutritional yeast flakes

1 tsp pink himalayan salt

80g purified coconut oil

250ml filtered water

1 tsp apple cider vinegar

1 tsp maple syrup

To make the waffles place all ingredients in a high-speed blender. Blend until smooth. Preheat a waffle iron to the manufacturer’s instructions, then cook batter in batches. The waffles should be slightly golden and crisp (takes about 3-4 minutes). Serve warm or cold topped with lashings of creamy vegan cheese, avocado*, tomato, basil and a good drizzle of oil. Makes 6 – 8 waffles.

*No more than 1/8 avocado per sitting for low FODMAP serving.