Gluten and dairy-free spinach and mushrooms waffles


Gorgeous, as promised, I offer you a spinach recipe this week. I choose to make everyone’s favorite waffles, but in slightly different version 🙂 “Popeye” spinach waffles, mmmmmm!
Delicious, easy to make and quick alternative for breakfast, lunch or dinner 🙂 And children love them and eat them with pleasure!

2 eggs
50 g rice flour or other gluten-free flour (buckwheat, quinoa)
handful (baby) spinach (finely chopped)
mushrooms (optional, finely chopped)
3-4-5 olives (chopped)
salt, pepper, fenugreek
1/2 tsp baking powder

Using a mixer, beat the eggs until fluffy. Then add the flour, the baking powder and the finely chopped vegetables and spices.
The waffle mixture is good to be a little thicker than the one for pancakes. Make sure that the waffle iron is pre-heated and slightly greased (1-2 sprays are enough). Distribute the mixture evenly. Bake the waffles between 5-7 minutes, depending on the power of the appliance. Mine bakes for about 6 minutes.

These “Popeye” waffles can be garnished with tomatoes and basil (otherwise they are a bit dry because of the rice flour) or with vegetables of your choice. It is good to add vegetables to every meal 🙂 Feta cheese, yellow cheese or something else also go well with them.

In addition, besides being low in calories, these waffles help us feel full, fill us with fibers, vitamins and minerals!

Approximate nutritional value according to
Kcal 319
Protein 14 g
Carbohydrates 41.1 g
Fat 10 g

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