Savoury waffles make a great alternative to sweet ones, these are a go to option for Shane to take to work as he either has them cold or warms them back up again by popping them in the toaster at work and he often adds other flavours and spices to them just to change it up a bit.
We use a waffle maker to make our waffles, if you over fill them they make a horrible mess so I cook mine in batches and use small spoonfuls in each cavity. However you can also use a silicon waffle mould which is a lot cheaper and cook them in the oven, but the texture and overall outcome are different to being done in a machine and they taste much naughtier.
One little tip if using a machine, do NOT use frylight on the plates, dab a little oil on a piece of tissue and rub it over the plates before preheating, this keeps the plates clean and prevents them from being ruined by the frylight and makes it easier to clean.
Some recommended items from our kitchen to make our waffles…
- Either a waffle maker or a silicon waffle mould.
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Cheese grater with varying grater sizes.
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** DISCLAIMER: BAKING POWDER IS SYNNED AT 0.5 SYN PER TEASPOON, I PERSONALLY DO NOT SYN THE AMOUNT I USE IN THIS RECIPE BUT TO PROTECT YOUR OWN WEIGHT LOSS DO WHAT IS BEST FOR YOU.
Cheese & Onion Waffles
- 45g oatbran – HexB or 7.5 syns
- 1 egg
- 2 heaped tablespoons fat free natural greek yogurt
- 1 teaspoon mustard powder (Optional)
- 1 teaspoon mixed herbs
- 2 spring onions, finely chopped
- 1 teaspoon onion granules
- 20g light cheddar – Half HexA or 3 syns
- Preheat your waffle machine (or follow any instructions your machine provides).
- Add the oatbran, mustard if using, spring onions, onion granules, mixed herbs and the cheese to a bowl and give a quick mix.
- In a cup whisk the egg until pale and fluffy, add the yogurt and together.
- Stir the egg mixture into the other ingredients until well combined.
- Leave to soak for a few minutes.
- Once the waffle machine is heated add a few spoonfuls into the machine and cook for 5-6 minutes (you may need to experiment here or follow instructions from your machine as they will all vary).
- Keep cooking your batter in batches being sure not to over fill to prevent leaking out the sides and wasted mixture.
- Serve with a poached egg and some spinach or with a main meal. These can be warmed back up in the toaster for a few seconds, don’t leave them in there too long or they will burn.
You can bake these in a silicone waffle mould in the oven but you will have to experiment with timings as we only ever use a machine, I would imagine 25-30 minutes on 180 fan would be ideal, working the same as what we would do for our baked oats, but please use your own judgement.