Feta and Dill Savoury Waffles

Feta and Dill Savoury Waffles with Egyptian Beetroot Dip

By on November 19, 2015

Serves 2
  • 3/4 cup almond milk
  • 1/2 cup brown rice flour
  • Heaped 1/3 cup tapioca flour
  • 1/4 cup potato starch
  • 1/4 cup extra virgin olive oil
  • Packed 1/4 cup crumbled feta cheese, plus extra (for serving)
  • 1 free- range egg
  • 1 tbsp finely chopped fresh dill, plus extra (for serving)
  • 1 tsp gluten-free baking powder
  • 1/4 tsp Himalayan salt
  • 2/3 cup Chris’ Traditional Egyptian Beetroot Dip
  • Preheat a waffle iron to the highest heat setting
  • Place all of the ingredients – except the dip – into a large mixing bowl and whisk until well combined and glossy
  • Pour approximately 1/2 cup batter onto the prepared waffle iron and allow to cook through. Transfer the waffle to a cooling rack – this will maintain its crispiness
  • Repeat step 3 with the remaining batter
  • When ready to serve, divide the waffles and dip between two plates and decorate with crumbled feta and fresh dill leaves