Broccoli and Cheese Waffles

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.