Spinach Waffles/Pancakes/Muffins with Butterbean Stir-fry

These basic spinach waffles can be made as pancakes/flatbreads or baked in muffin cases or mini bread tins.  They work for any meal, packed lunches and more.  I have included the Butterbean Stir-fry topping which can be eaten hot or cold.

GF V Option NF DF

Preparation 15-25 minutes Cooking 10-20 Minutes Plants 14+ Serves 2-4

Ingredients Waffles

75g washed baby leaf spinach

50g barley flakes or oats

2 tsp ground chia, flax or camelina seeds

1/4 tsp bicarbonate of soda increase to1/2 for muffins

1 egg or increase chia, flax or camelina to 1 tbsp

1 tbsp plant or dairy yogurt or kefir

1 tsp ground cumin

1 tsp ground coriander

1 tbsp fresh coriander (optional)

Salt and pepper

Extra Virgin Olive Oil for oiling cooking moulds or for cooking pancakes/flatbreads

Swaps

Vegan

Use vegan egg alternative.  I find this works best in a silicone mold, as a pancake or muffin rather than in an electric waffle maker when it can stick easily.

 

Replace the spices and herbs with others of your choice dried, frozen or fresh.

 

Swap the oats or barley for chickpea flour, ground nuts or other grains.

 

Add:  chopped nuts and/or seeds for different texture.

 

Equipment

Food processor, stick blender or bowl and spoon.

Waffle maker, silicone waffle moulds, or muffin tins or cases, mini loaf moulds.

Method

Cooking - Oven:

1       Heat the oven to 180C, 160C fan, 350F, Gas 4. For either     Waffle moulds or muffin cases.

2       Cooking – Waffle Maker, Heat on a medium setting 4 on the Sage.

3       Airyfry - Cook in a suitable silicone mould at 160C-170C depending on your airfryer for 5-7 minutes.

Mixing:

4       If mixing by hand, first finely chop the spinach.

5       If using a food processor or stick blender chop the spinach.

6       Add all the other ingredients and blend together in food processor or with stick blender, or by hand mix well with a spoon or whisk.

NOTE:  The mixture will be quite thick, the spinach releases more fluid during cooking so don’t be tempted to add a lot more. For pancakes/flatbreads a little more maybe helpful.

7       Oven - Place the moulds on a baking sheet and fill the waffle moulds almost to the top.  Put in the hot oven and bake for 10-15 minutes depending on the depth of your mould until cooked through.  Test with a cocktail stick to ensure it comes out clean.

8       Muffin cases – put a generous tablespoon in each case on a baking sheet and baked for 18-25 minutes depending on the size of your cases.

9       Waffle Maker - Fill the plates according to the manufacturer’s instructions eg the round sage Is 125ml. 

10   Close the lid and cook for the designated time on your timer 4 on the sage, or for about 4-5 minutes.

11   Flat bread/pancake – heat the EVOO on a medium heat and cook 1 -1.5 tbsp, spread out to a thin pancake, for 3-4 minutes each side until cooked through.

Josephine Lacey, Tester and Taster

Butterbean Stir-Fry

Ingredients

1 tbsp Extra Virgin Olive Oil (EVOO)

100g or one small leek chopped

100g mushrooms

1 small courgette cut into 1cm chunks

1 clove of garlic (optional)

½ tbsp fresh or frozen parsley or other herbs of your choice

6-8 cherry tomatoes

Half a jar of Ajvar (a Balkan mezze of aubergine and red pepper can be bought in most supermarkets or world food stores).

120g cooked butterbeans or half a tin drained. 

 

Swaps

Ajvar:  Swap for 100g pureed red pepper with either cooked aubergine or tomato paste. 

Swap entirely for tomato paste

Red pepper paste – Biba Salcasi a Turkish paste makes a great alternative to tomatoes.

Method

 

1       Heat the EVOO over a medium heat in a frying pan when warm add the leeks and cook for 3 minutes.

2       Add the mushrooms and courgettes and cook until the courgettes are cooked but still firm.

3       Add the garlic and herbs and cook for a further minute.

4       Add the butterbeans, Ajvar or alternative, cherry tomatoes and heat through.

5       Serve either hot or cold with your waffle, flatbread, or muffin.

6       Serve with mixed seeds, herbs and drizzle with EVOO and balsamic vinegar.