Mediterranean Waffles Two Ways

Serves 4

Time 20 minutes

Ingredients

For the Waffles

½ cup wholemeal (or pain flour) + ½ cup oat flour

1 tsp baking powder

1 egg

¾ cup milk (or soy milk if dairy-free)

1 tbsp extra virgin olive oil

½ cup grated zucchini

½ small carrot, finely grated

2 tbsp finely chopped basil

Pinch of sea salt and black pepper

Topping Option 1: Ricotta & Tomato

½ cup ricotta

1 cup cherry tomatoes, halved

1 tbsp pitted Kalamata olives, sliced

Pinch of dried oregano or za’atar

Drizzle of extra virgin olive oil

Fresh basil leaves

Topping Option 2: Hummus & Dukkah

½ cup hummus

1 tsp extra virgin olive oil

1 tsp dukkah

Optional: sliced cucumber, radish or capsicum for crunch

Method

In a bowl, whisk together flours, baking powder, egg, milk and EVOO. Stir in the grated zucchini, carrot, basil, salt and pepper until just combined.

Preheat a waffle maker and lightly brush with EVOO. Spoon in the batter and cook for 4–6 minutes, until golden and crisp on the outside.

For Ricotta & Tomato: Spread ricotta over warm waffles. Top with cherry tomatoes and olives, sprinkle with oregano or za’atar, and drizzle with EVOO.

For Hummus & Dukkah: Spread hummus generously, top with sliced veg, drizzle with EVOO and finish with a sprinkle of dukkah.

Cut into quarters for snack-sized bites or keep whole for a mini meal.