Broccoli and Cheese Waffles
Broccoli contributes fiber and folate, while eggs and cheese provide protein and give the batter substance. The waffle iron browns the edges and leaves the center tender, with psyllium and bamboo fiber helping the texture hold. Serve warm while the cheese remains soft.
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Inventory: Waffle maker
645
Servings: 2 (1 serving ≈ 258 gram)
Digestion time: 4 hour
Complete protein: ✔
Divide broccoli (240 g) into florets and boil in lightly salted water for about 5 minutes, then drain it thoroughly. Grate hard cheese (60 g).
Blend the broccoli with eggs (150 g, about 3 eggs), cheese and olive oil (15 g). Fold in almond flour (30 g), bamboo fiber (10 g), psyllium (5 g), baking powder without starch (2 g), table salt (2 g) and black pepper (1 g).
Let the batter rest for 15 minutes so the psyllium can absorb moisture. Preheat a waffle iron and bake the waffles in the iron until golden outside and set in the middle.
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