Hearty potato waffles with oat flour and fine spices. Topped with a homemade cream cheese, tomatoes and basil. Perfect for an extended vegan breakfast or brunch on the weekend. Vegan, gluten-free and easy to make.
Prepare waffle iron and provide a small bowl with high-heat oil and a silicone brush.
For THE SALSA Place avocado, tomatoes, lime juice, salt and pepper to taste in a small bowl and stir with a spoon until well combined. Season and set aside.
1 Piece Avocado, 3 Piece Tomatoes, 1 tbspn Lime juice, Pepper to taste, Salt to taste
For the potato dough Place oat flour, garlic granules, onion powder, olive oil, water, potatoes (mashed), oregano, salt and pepper in a large bowl and work into a uniform dough, preferably with your hands. Depending on how dry or wet the potatoes are, add more or less water. The dough should be compact and easy to portion.
30 g Oatmeal, 1 tbspn Garlic granules, 1 tbspn Onion powder, 15 ml Olive oil, 30 ml Water, 1 kg Potato, Salt to taste, Pepper to taste, 1 tbspn Oregano
Heat the waffle iron, dip the silicone brush into the oil and brush the top and bottom of the waffle iron.
Some high heat oil for baking
Skim a portion of batter (e.g., with a tablespoon) and place in waffle iron. Bake for 4-5 minutes until the first steam has dissipated somewhat. Open waffle iron and test to see if waffle is nicely browned on the outside and comes out of the waffle iron easily.
Repeat until the dough is used up. It is best to stack the waffles on top of each other, so the waffles stay warm longer.
Top with plant-based cream cheese or ricotta, salsa, fresh basil and black sesame seeds and enjoy! Best fresh.
vegetable cream cheese or ricotta, Fresh basil, Black sesame seeds