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Waffle

Waffles as left-over food - tips from Berit Nordstrand

Waffles as left-over food - tips from Berit Nordstrand

Vegetable waffles with cheese – wholesome, crispy and perfect for using up leftovers.

Looking for something wholesome, filling and delicious? Try Berit’s vegetable waffles with cheese – a brilliant way to use up leftover vegetables and odds and ends of cheese, while giving everyday waffles a tasty and nutritious twist. These crispy vegetable waffles are perfect for breakfast, lunch or as a quick bite on the go.

Makes approx. 4 waffles:

Ingredients:

  • 4 eggs (or flax eggs – see tip below)
  • 60 g grated vegetables (carrot, pumpkin or courgette)
  • ½ dl maple syrup (or 1 mashed banana)
  • 1 tsp baking powder
  • 50 g grated cheese (leftover bits and cheese ends work perfectly)
  • ½ tsp salt
  • 100 g flour (spelt flour or a gluten-free flour blend)
  • 3 tbsp butter (clarified butter or melted spread, such as Smøremyk)
  • ½ dl liquid (apple juice, milk, cream, plant-based drink or water)

Method:

  1. Place all the ingredients in a blender and blend until you have a smooth batter.
  2. Leave the batter to rest for at least 15 minutes, or overnight for improved nutrient absorption.
  3. Cook the waffles in a properly preheated waffle maker until golden and crisp.
  4. Leave to cool on a wire rack to keep them crisp.

Serving suggestions:

  • With cream cheese, pesto and smoked salmon
  • With avocado and chilli flakes
  • With cured sausage and cucumber
  • With cheese or sour cream and lingonberries

Vegan alternative – flax egg:
Replace each egg with 1 tbsp ground flaxseed and 3 tbsp water. Stir together and leave to thicken for 5 minutes before adding to the batter.

This healthier waffle recipe is ideal if you want to cut down on food waste and eat more veg without compromising on flavour. Give Berit’s vegetable waffles a try next time you have vegetables to use up and bits of cheese in the fridge – you may well find a new favourite.

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