Ingredients
Waffle Batter (makes 8 waffles)
1.5 cups of self-raising flour
1 cup of soy milk
¼ teaspoon of turmeric
¼ cup of almond meal
salt to taste
To Garnish
2 cups of baby spinach
Cheesy Bavarian Sauce
3 cups of either pumpkin, sweet potato, carrots or potato
½ cup rice bran oil
½ cup almond milk
3 tablespoons nutritional yeast
¼ teaspoon mustard powder
1 tablespoon Beerenberg Bavarian Mustard
¼ teaspoon of turmeric
¼ teaspoon celery powder (optional)
salt to taste
Directions
Cook the vegetables in water until soft. Drain and allow to cool.
To make the cheesy Bavarian sauce placed the cooked, cooled vegatables and remaining sauce ingredients in a blender and combine into a thick cheesy paste.
Combine waffle ingredients into a smooth batter and cook in a waffle machine.
In a fry pan cook the spinach until just wilted.
Serve waffles with cheesy Bavarian sauce, Beerenberg Tomato and Roast Garlic Relish and wilted spinach.
This is also lovely with a generous spoon of Beerenberg Caramelised Onions on the side.
