Kimchi Waffles with Jalapeño Yogurt and Raspberry Chili Jam

 

These waffles are unlike any waffles you have eaten before. Not only are they savory and delicious, but they are also gluten-free. 

 

They are perfect for dinner or brunch with a glass of champagne. 

 

Yield 3 - 4 servings

 

1½ cups oat flour

2 tsp baking powder

½ tsp salt

¾ cup almond milk, room temperature

2 Tbsps melted coconut oil

2 eggs, room temperature

½ cup kimchi, drained and finely chopped

 

¾ cup greek yogurt

1 jalapeno, minced

Pinch of salt

 

½ cup raspberry jam

¼ tsp chili flakes

 

1 avocado, cubed

½ cup sprouts

 

Whisk together the flour, baking powder, and salt in a mixing bowl. 

 

Whisk together the milk, coconut oil, eggs, and kimchi in a second bowl. 

 

Pour the wet ingredients into the dry ingredients and stir until combined. Let the batter rest for 10 minutes. 

 

Heat the waffle iron. In a small bowl, add the yogurt, jalapeño, and salt. Stir to combine. In another small bowl add the jam and chili flakes. Stir to combine. 

 

After 10 minutes, stir the batter and pour a portion of it into the heated waffle iron. Cook the waffle until golden brown. Remove the waffle onto a baking sheet and place it in an oven at 200℉ to keep warm. Repeat with the remaining batter. 

 

To serve, place each waffle on a plate. Top with the jalapeño yogurt, chili jam, avocado, and sprouts. 

 

Just Salt It, and enjoy!