If there's such thing as cabbage scones, then there has to be something like cabbage waffle. Of course, it's gluten free, dairy free, soy free, refined sugar free. And nut free.
- 1.5 cup gluten free rolled oats
- water to soak the oats
- 1/2 of a smaller cabbage (2 cups after adding salt, then squeezing the liquid out)
- salt to taste
- 1 pinch of ground black pepper
- 1 smaller plantain or 1 medium banana
- 1/2 - 1 Tbsp olive oil
Instructions:
- Put 1.5 cup gluten free rolled oats into a bowl.
- Pour water on the oats, the amount that just covers it.
- Let it sit for 3-4 hours or overnight.
- You can skip the soaking, but soaking makes it more easily digestible. Even if you don't soak it, you need the same amount of water.
- Grate the cabbage (I used a food processor to grate it).
- Salt and stir the cabbage and let it sit for 30 mins. Squeeze the liquid out of the cabbage.
- Add ground black pepper to the cabbage.
- Put the soaked oats (or oat plus water), peeled plantain or banana, olive oil into a blender and blend it. (You can use a hand/immersion blender too.)
- Add the cabbage to the smooth waffle batter and stir it in.
- Spoon the mixture into a preheated waffle maker.
- Baking time depends on your waffle maker. I have to bake it for 15 minutes, but luckily I can make 4 pieces at a time. After 12 minutes you can try to carefully lift the lid a bit and peak in. In it doesn't get split, it might be good. If it splits, then bake it for another 2-3 minutes. I like to dry it a bit.
- Let it cool on a rack. If you put it on a plate, then the steam will soak it. It's tastier when cooler anyway.
*1 cup is 250 ml.
