Spinach waffles (Gluten-Free, Low FODMAP)! When I first heard the idea of making spinach waffles and using them for bread, I thought it was brilliant, and luckily I liked the taste.
It is a great way to get more vegetables into my diet. I have now done it for about eight years and still like it.
These Spinach waffles (Gluten-Free, Low FODMAP) are savoury and can be used for many things, even if you are craving something sweet. That has happened to me, so I add peanut butter, fresh berries and maple syrup. Enjoy!
PrintSpinach Waffles (Gluten-Free & Low FODMAP)
Spinach waffles (Gluten-Free, Low FODMAP) are savoury and can be used for many things!
- Yield: 6-8 1x
- Category: Waffles
- Diet: Gluten Free
Ingredients
300g Fresh spinach
100g Cottage cheese, LF
6 Eggs
30g Olive oil
1 tsp Salt
2 tsp Parsley
2 tsp Basil
1 tsp Xanthan gum *
90g Millet flakes
100g Bob Red Mill flour 1X1 * or self-raising flour.
Instructions
Heat the waffle iron.
Blend eggs, cottage cheese and spinach together.
Add the rest of the ingredients to the blender and blend.
Pour the dough into the waffle iron and bake for 2 – 4 minutes on each side.
Use them instead of regular bread to serve, and put your favourite toppings on your waffle.
Notes
Eat & Enjoy!
* Xanthan gum gives gluten-free baked goods a soft texture and moist crumb that we know from the classic baked goods.
* Bob’s Red Mill 1 to 1 is a flour blend you use where you usually use wheat flour. I recommend the product, and I order from Amazon & Iherb.
