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.
To 4 cups of batter we added 2 or 3 kale leaves.
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.
Regular oat-bean waffle (no eggs or dairy) on the left. Green kale and spinach waffle on the right.
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.
Washing fresh carrots, just pulled from the garden.
I’m Marion Owen. I work, relax, and love life in Kodiak, Alaska. I’ve worked on research ships, created photographs that hang in The Smithsonian, given up cheese and meat, and enjoy watching bumblebees and snowflakes. And somewhere along the line, I co-authored the New York Times bestseller, Chicken Soup for the Gardener’s Soul. I’m learning how to not do too much. To be authentic, embrace joy, and not burn the oatmeal.
Thank you for being here,
No Comments
Kathleen
April 25, 2015 at 12:53 PMSounds wonderful as usual! 🙂
marionowen
May 19, 2015 at 10:20 AMThanks Kathleen. Have a great day!
Les & Pat Tremaine
April 22, 2015 at 4:51 PMThanks, Marion. I think I will try it. We tried waffles using almond flour and it tastes nutty. I have used Teff for a long time, but not lately. I appreciate your emails and loved the last one with the beautiful photos. I have been gone in and out for most of the winter, so it’s good to be back in Palmer planting seeds and going to nurseries. Pat Tremaine
marionowen
April 22, 2015 at 5:18 PMHi Pat, I think you’ll LOVE these waffles. When you plant seeds, plant extra kale and spinach! I really like Teff; I add it to muffins and cookies, too. Glad you enjoy the photos. I’m working on my 2016 calendar now. What fun.
Have a ONE-derful summer.
Laura V
April 21, 2015 at 9:58 AMI can just hear Marty saying it just that way…..
marionowen
April 21, 2015 at 10:05 AMNow I need to hear what YOU would say! These are high protein waffles. Try them, you’ll love them!
Laura
April 21, 2015 at 9:46 PMOh, I am already planning it! And I’ve shared the recipe too!
marionowen
April 21, 2015 at 10:07 PMThe recipe has beans — but the waffles are gas-free!