Low Carb Vegan Waffle w Spicy Cheesy Hash
How to Make It
Step 1
In a large mixing bowl, whisk together almond flour, tapioca flour, salt, nutritional yeast, and baking powder. In a separate, heat-safe bowl, combine almond milk and coconut oil. Heat the almond milk and oil in a microwave for 20-30 seconds until the oil is melted. Stir the liquid and fat together, then whisk them into the dry ingredients. Whisk the mixing bowl to combine your waffle batter. Add additional cold almond milk if you need to thin out the batter anymore.
Step 2
Heat a waffle maker until it’s ready to use. Use only pan spray if you need to lubricate it at all. Pour the waffle batter into the maker, and cook the waffle until it’s done. Since this is a vegan batter, you may not need to cook it for as long as you would a traditional waffle. Some edges may appear dark, but they should not be burnt. Transfer your waffle to your serving plate to cool.
Step 3
To make the vegetable hash, add cubed frozen butternut squash to a pan. Cover the squash in the pan and heat it until the squash thaws and starts to tenderize. While the squash is cooking, dice raw celery and mushrooms. Add the diced veggies to the pan of tender squash, along with olive oil, salt, pepper, onion powder, garlic powder, cayenne, paprika, and cumin. Toss the ingredients and cook them on high heat until they’re all charred and golden all over.
Step 4
Add the hot vegetable hash to your serving plate, and drizzle extra virgin olive oil over them. To make the cheese sauce, add raw hemp seeds, more nutritional yeast, chia seeds, water, and salt to a bullet blender. You may also wish to include a pinch of garlic powder. Blend the ingredients until you have a creamy cheese sauce, then pour it directly over the vegetables. Enjoy forkfuls of fluffy waffle with hot and cheesy vegetable hash.
Ingredients
- Almond flour – 0.25 cup
- Tapioca Flour – 0.5 tbsp
- Salt – 1 dash
- Nutritional Yeast – 0.5 tbsp
- Baking powder – 0.25 tsp
- Almond milk – 3 tbsp
- Coconut oil – 0.5 tsp
- Squash Butternut Frozen Unprepared – 1.5 oz
- Celery – 0.75 oz
- Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D – 1 oz
- Olive Oil – 1.5 tsp
- Salt – 1 dash
- Black pepper – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Cayenne – 0.13 tsp
- Paprika – 0.13 tsp
- Cumin, ground – 0.25 tsp
- Extra virgin olive oil – 0.25 tsp
- Hemp Seeds Shelled Or Hulled – 1 tbsp
- Nutritional Yeast – 0.5 tbsp
- Chia seeds – 0.5 tsp
- Water – 1.5 tbsp
- Salt – 1 dash