YIELD: Makes 4 servings
For Gluten-Free Savory Waffles:
1 cup (150g)-
1 cup (125g)-
almond flour or skin-off almond meal
1/3 cup (75g)-
1 1/3 cups-
whole milk (or unsweetened non-dairy milk)
For Garlic-Infused Honey:
whole cumin seed,
1/2 cup (170g)-
heavy cream (or unsweetened non-dairy creamer)
ground black pepper
high quality balsamic vinegar
red bell pepper,
seeded, sliced (optional)
Combine cumin, garlic and 1/2 cup honey in pot over medium heat. Bring to boil, then lower heat to the lowest level possible for 1 hour, allowing the mixture to infuse.
Mix together all waffle ingredients in a large mixing bowl until smooth.
Working in batches, cook four waffles total using a waffle maker of choice. When waffles are cooked to the desired level of doneness, remove and set to the side.
Whisk together eggs, milk, salt and pepper until smooth in a bowl, approximately 1 minute.
Heat 1/2 T oil in small, nonstick frying pan over medium heat until slick and shiny.
Add eggs to pan and scramble over medium-low heat, stirring continuously, approximately 2 minutes. Remove from heat and set to the side, splitting into 2 portions.
Heat 1/2 T oil in medium frying pan over medium heat until slick and shiny.
Add onion and balsamic vinegar. Sauté 2-3 minutes, stirring, so onions begin to caramelize.
Add red bell pepper and jalapeno (if using) with dash of salt. Sauté 3-5 minutes or until onion is translucent. Remove from heat and split into 2 portions.
Assemble waffle sandwich from bottom to top:
Slice in half to serve.
Recipe courtesy of chef Jenny Dorsey, made for the National Honey Board
Don’t throw away the garlic used to infuse the honey! It can be used in place of anything that calls for roasted or confit garlic.
Short on time? Pre-made frozen gluten-free waffles can be used.