Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4 large chaffles
Nutritional Info (Per Serving):
315 Cal | 22.6 g Fat | 18.2 g Protein | 7.7 g Carb | 3 g Fiber | 4.7 g Net Carb
Ingredients:
1 cup / 225 grams frozen baby spinach, thawed ½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon cumin
1 cup / 115 grams grated cheddar cheese
8 eggs, at room temperature
For the Avocado Sauce:
1 medium avocado, pitted, diced
¼ teaspoon ground black pepper
1/3 teaspoon salt
2 limes, juiced
2 tablespoons coconut milk, unsweetened
Directions:
- Take a non-stick waffle iron, plug it in, select the medium or medium-high heat setting and let it preheat until ready to use; it could also be indicated with an indicator light changing its color.
- Meanwhile, prepare the batter for the chaffles, and for this, squeeze moisture from the spinach in a fine sieve as much as possible and then chop it.
- Take a large bowl, add spinach in it along with cheese, cumin, black pepper, salt and eggs, and stir with a hand whisk until smooth.
- Use a ladle to pour one-fourth of the prepared batter into the heated waffle iron in a spiral direction, starting from the edges, then shut the lid and cook for 5 minutes or more until solid and nicely browned; the cooked waffle will look like a cake.
- When done, transfer chaffles to a plate with a silicone spatula and repeat with the remaining batter.
- In the meantime, prepare the sauce, and for this, place diced avocado in a blender along with remaining ingredients and process
for 1 minute until smooth.
- Let chaffles stand for some time until crispy, then drizzle with prepared avocado sauce and serve straight away.
