Breakfast game changer – Spinach Waffles. It’s one of those ‘don’t diss it until you’ve tried it’ recipes. I’m generally all about the sweet breakfasts topped with fruit, peanut butter and maple syrup, but it’s good to mix it up every so often with a savoury recipe – this is one of my favourites! It’s pretty simple to make- all you need is a food processor and waffle maker to do all (well most!) of the hard work. Adding spinach into the mix gives the waffles that vibrant green colour but it also adds a host of nutritional content – iron, protein, magnesium and a range of vitamins. I’ve taken my own twist on this recipe, switching Madeleine Shaw’s sautéed chilli mushroom to griddled asparagus, baby tomatoes and my current obsession, runny poached eggs -getting that yolk perfect is always a challenge! Give it a go this weekend!

 

 

For the waffles-

2 eggs

1tsp of dried thyme

190g of porridge oats

2 tsp of baking powder

3 tbsp of coconut oil

50g of spinach

170ml of almond milk (or other plant based milk)

1. Place the porridge oats into a food process and blitz until they form a flour like consistency. Throw in the baking powder, a pinch of salt, the spinach, 2 eggs, coconut oil, milk and blend until smooth. Heat your waffle container so it warms up ready to get waffling.

2. Pour the waffle mix into the waffle machine and shut it closed. Cook for 2-3 minutes until golden brown and cooked through.

Recipe: http://madeleineshaw.com/recipes/spinach-waffles-with-fried-eggs-and-mushrooms/