Corn Waffles with Guacamole, Tempeh & Cashew Aioli

While on holidays in Queensland, Mum and I lunched at @decisionscafe. I’m always curious about other diners choices and quickly scanned several tables in the cafe until my eyes rested on a plate of golden hued waffles piled with savoury toppings. I searched the menu and found they were corn waffles. I went home to experiment.

Health benefits:

·       The fibre in corn helps you stay full for longer between meals. It also feeds healthy bacteria in your digestive tract which may help protect against colon cancer.

CORN WAFFLES w GUACAMOLE & TEMPEH

PB, V, DF, SF, GF

Makes 6 waffles

1½ cups (120 g) organic rolled oats

1 tbsp (7 g) flaxseed meal

pinch of sea salt

¼ cup (62 ml.) plant milk

2 cups (240 g) creamed corn

In a blender, blitz rolled oats into a fine flour. Add the other ingredients and pulse until mixed. Set the batter aside while your waffle iron heats. When the waffle iron is hot, brush with a little avocado oil and place a heaped spoonful of batter on each waffle, cook for 5 minutes until golden.

Serve with savoury toppings like guacamole, crispy tempeh cubes, cherry tomatoes, cucumber, basil or lettuce leaves and cashew aioli.

CASHEW AIOLI

2 cups raw cashews, soaked for 20 minutes in boiled water, drain

1 cup (240 ml.) water

1 garlic clove

2 lemons juiced

½ tsp (3 g) of sea salt

Blend ingredients in a high-powered blender until thick and smooth. Taste and adjust flavours.