These are great for dinner with a salad, or used instead of bread for a sandwich. Also great for breakfast with maple syrup.
*GLUTEN-FREE
1 cup whole millet 1/2 cup oats 1/4 cup organic cornmeal 1/3 cup organic brown rice 2-1/2 cups water 3 tablespoons organic buttermilk powder 1 tablespoon Dijon mustard 1 tablespoon olive oil 1 egg 1/2 cup egg whites (4 egg whites) 1 tablespoon agave nectar 3/4 teaspoon baking soda 1-1/2 teaspoons baking powder 2 cups kale leaves, divided _______________________ 1 heaping teaspoon tahini juice from 1/2 lemon sea salt, to taste Freshly ground pepper, to taste Pinch cumin or Pinch essential spice mix
In a Vita-mix blender, add the grains and all ingredients through kale, except 1 cup kale. Blend on low for 1 minute, then on high for 30 seconds or until smooth. Preheat your waffle iron according to manufacturer directions. While the batter is resting and the iron is heating, chop up your remaining kale. Toss with tahini, lemon, salt, pepper and spice(s).
Pour half of the batter that you usually would into your waffle maker, Add a sprinkling of salad, then more batter. Close lid and flip and allow to cook through.
To serve: Organic cream cheese, feta or organic Greek yogurt, or Cashew cheese *some people are sensitive to oats