Who said you can’t have waffles for dinner? Author of The Ultimate GUTFIXx, Scott Mathias shares his savoury pumpkin waffles with mushroom topping with us, and we are seriously in love with this. Breakfast options for dinner? Yes, please!
image via pinterest
16oz (460gm) frozen corn kernels, thawed
2 medium zucchini (courgettes), peeled and chopped
6oz (170gm) flax meal (ground linseed)
1⁄2 teaspoon salt
1⁄2 teaspoon cumin powder
1⁄2 cup coriander (cilantro), chopped
6 small button mushrooms, cleaned
1⁄2 aubergine (eggplant), sliced thinly, soaked in salt water for 60 mins
4 dessert spoon olive oil
2 dessert spoon apple cider vinegar
1 teaspoon lime juice
Garlic nut mayo to garnish (recipe page 109)
Sprig of coriander (cilantro) to garnish
Salt and pepper to taste
For the waffles:
Place all the ingredients including the 1⁄2 cup of coriander (cilantro) into a
blender and mix thoroughly into paste like consistency. Add extra flax meal if consistency
is too soft. Frozen corn, thawed gives a better result than fresh but if fresh are available,
then by all means use these. These can be either cooked using a waffle iron or placed into
silicon waffle moulds and dehydrated for 5 hours at 55°C (130°F). This mix will make 6-8 waffles. Turn out when ready.
Meanwhile place the mushrooms and pre-soaked aubergine into a prep bowl. Add the
olive oil, apple cider vinegar, lime juice and salt and pepper. Thoroughly marinade for up
to 4 hours in the fridge.
To serve, place two waffles onto a flat plate, add several slices of aubergine (eggplant)
and top with mushrooms. Drizzle mayonnaise over the top and garnish with coriander
The Ultimate GUTFIXx is now available for purchase.
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