♫ Listening to: Another Day by Carousel ♫
This recipe makes 20 mini 3” heart-shaped waffles. I usually have leftovers for lunches or for sharing with my friend’s toddlers. Reheat the leftover waffles in your toaster oven or eat at room temperature.
Minestrone Waffle Ingredients:
- 1 onion
- 3 stalks celery
- 3 carrots
- 4 tablespoons olive oil
- 1 pound of organic tomatoes (or sub a 15-ounce can of diced tomatoes)
- 1 ½ cups organic unbleached flour
- ½ cup chickpea flour (or sub any bean flour)
- 2 tablespoons baking powder
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon pepper
- ¼ cup sunflower or safflower oil (to coat the waffle iron between batches)
Minestrone Waffle Directions:
Dice the onion, carrot, and celery finely (or use the S blade in a food processor).
Sauté the onion, carrot, and celery in 4 tablespoons of olive oil until soft.
Blend or process the tomatoes in a blender or food processor. (If using canned tomatoes, include the tomato water too.)
Whisk the flours, powder, and spices together in separate large bowl.
Heat the waffle iron. I use this heart shaped waffle iron.
Pour the blended tomatoes into the dry ingredients and mix.
Add the sautéed veggies to the batter and mix well. (Optional: reserve some of the veggies for garnishing)
Coat the waffle iron with oil (I use a silicone brush).
Pour the batter into the waffle cubbies, and follow your waffle iron instructions for cooking.
Serve with marinara (optional).