Friday, February 10, 2012

Savory Cornmeal Waffle, Broccoli-Rhubarb Hash & Chili Maple Syrup

Even though this waffle has more of a savory bite to it, I don't see why this wouldn't be just as good for breakfast or brunch. In fact I love roasted broccoli and breakfast potatoes in the morning so adding this cornmeal waffle would make my morning even better.

Hearty cornmeal and flax waffles served alongside crispy broccoli and rhubarb-white bean hash all drizzled with spicy maple syrup.

Savory Cornmeal Waffle
makes 4 
1 1/2 cup plain almond milk
6 tbl canola oil
1 tsp white vinegar
1 cup all-purpose flour
3/4 cup cornmeal
1/4 cup ground flax meal
2 tsp baking powder
1 tsp baking soda
1/2 tsp turmeric (for color)
1/4 tsp salt

Preheat a waffle iron.
Add the almond milk, oil and vinegar in a blender. Blend to combine. Add the flour, cornmeal, flax, baking powder, baking soda, turmeric and salt. Blend for 2-3 minutes.
Grease the waffle iron and use the batter to make 4 waffles.

Broccoli Rhubarb Hash
2 tbl extra virgin olive oil
1 shallot, thinly sliced
1 rhubarb stalk, peeled, medium dice
1 head broccoli, cut into small florets
1 tsp lemon zest
juice from 1/2 lemon
1 tbl dried rosemary
1 tsp cumin
salt and pepper
1-15 oz can white beans, drained and rinsed

Saute the shallot and rhubarb in oil until the onion is soft, 5 minutes. Add the broccoli, lemon zest, juice, rosemary, cumin, 1 tsp pepper and 1/2 tsp salt. Cook over medium-high heat for 7 more minutes until the broccoli is tender with crisp edges. Add the beans and heat through, 3 minutes. Taste and season with more salt and pepper.

Chili Maple Syrup
1/2 cup maple syrup
1/2 tsp chili powder

Bring to a simmer and cook for 2 minutes. Serve warm.

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