These savory waffles are great all on their own with a bowl of piping hot tomato soup! Seriously, don’t knock it till you try it!
Author:Beard and Bonnet
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
Yield:5 waffles 1x
Ingredients
Scale
1 ½ cups gluten free oat flour
2 teaspoons baking powder
½ teaspoon kosher salt
¾ cup whole milk
¼ cup melted butter
2 large eggs, beaten
2/3 cup finely grated cheddar cheese
To serve
Sautéed Honey Apples, recipe follows
fresh thyme leaves
Instructions
In a large bowl combine the oat flour, baking powder, and salt with a whisk. In a separate large bowl combine the milk, butter, and eggs- whisk well to combine.
Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the cheddar cheese. The batter will be slightly lumpy. Set the batter aside to rest for 10 minutes.
Preheat your waffle iron according to the manufacturers specifications. (For my Belgian waffle maker I set it to medium-high heat.) Pour the batter onto the preheated waffle iron (approximately 2/3 cup batter per waffle) and cook until crisp and golden brown.
Place cooked waffles onto a baking sheet lined with parchment paper. Repeat with the remaining batter. Be careful not to stack them or they will lose their crispness. If you are cooking a big batch you may want to store the cooked waffles in a 200°F oven until you are ready to eat.
Serve immediately topped with sautéed honey apples and a sprinkling of thyme leaves.
Notes
Shredding the cheddar cheese, yourself will lend lots more flavor to your waffles.
