Tahini Kale Chiffonade and Stuffed Waffles – light and crispy waffles stuffed with a bright, lemony kale and savory tahini – perfect for brunch or even lunch!
This combines several of my current obsessions – kale chiffonade, tahini, and stuffed waffles. We chiffonade kale several times a week, I still eat tahini nearly every day, and this is my third waffle stuffing.
That sounded like a confession.
Just like my cheesy tomato stuffed waffles, these are a savory item perhaps better for lunch… although I wouldn’t kick it out of my breakfast table.
That is where the similarities end. Those cheesy tomato waffles are a scrumptious saucy crunchy comfort food that you might want right before a nap.
These are light and savory, fresh and crisp.
Topped with sliced avocado and more tahini, with a sliced Roma it was perfect for me.
Stuffed Waffles Recipe*
dairy, egg, soy and gluten free, vegan
makes 4-6 (Belgian style) stuffed waffles
INGREDIENTS:
2 cups gluten free all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
pinch sea salt
3/4 cup club soda
1/3 cup coconut milk (carton)
2 tablespoons canola oil
1 tablespoon agave
tahini kale chiffonade salad (recipe follows)
INSTRUCTIONS:
Sift together flour, baking powder, xanthan gum and salt. Add soda, milk, oil and agave, stirring until just combined.
Pour a small amount (1/4 to 1/3 cup, depending on size of iron) into prepared waffle iron, add tahini kale salad to the middle (leaving an inch or so border), cover with another 1/4 cup batter.
Close and cook per machine instructions. I cooked mine about 3-4 minutes on one side, flipping and cooking another minute (using a waffle iron that flips).
*an even easier way to make stuffed waffles? use vegan puff pastry!
Tahini Kale Chiffonade
dairy, soy, gluten free, vegan, raw
INGREDIENTS:
3-4 tablespoons raw tahini
juice of 2 lemons
sea salt, pepper
2 large bunches kale, stems and ribs removed
INSTRUCTIONS:
In large bowl, whisk together tahini, lemon juice and salt + pepper, set aside.
Remove stems/ribs from each kale leaf, roll tightly and chiffonade. Place in bowl with tahini lemon. Use hands to massage, coating thoroughly. Add sea salt to taste.
What should I stuff in a waffle next?
printable recipes:
- 2 cups gluten free all purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon xanthan gum
- pinch sea salt
- ¾ cup club soda
- ⅓ cup coconut milk (carton)
- 2 tablespoons canola oil
- 1 tablespoon agave
- tahini kale chiffonade salad (recipe follows)
- Sift together flour, baking powder, xanthan gum and salt. Add soda, milk, oil and agave, stirring until just combined.
- Pour a small amount (1/4 to ⅓ cup, depending on size of iron) into prepared waffle iron, add tahini kale salad to the middle (leaving an inch or so border), cover with another ¼ cup batter.
- Close and cook per machine instructions. I cooked mine about 3-4 minutes on one side, flipping and cooking another minute (using a waffle iron that flips).
- 3-4 tablespoons raw tahini
- juice of 2 lemons
- sea salt, pepper
- 2 large bunches kale, stems and ribs removed
- In large bowl, whisk together tahini, lemon juice and salt + pepper, set aside.
- Remove stems/ribs from each kale leaf, roll tightly and chiffonade. Place in bowl with tahini lemon. Use hands to massage, coating thoroughly. Add sea salt to taste.
Ashley says
Oh…my…god. I made a version of this tonight (I used a different waffle recipe) and WOW! This was great! I’ve been following your site for a while, but this is the first recipe I’ve tried from it. I’m super impressed! Can’t wait to try out more. I posted it over on my blog with a link back to yours. Thanks so much for sharing this!
Kristina Sloggett says
hi Ashley, I am so happy you liked them! watch out, you might be thinking about stuffing waffles from time to time now, I know I was 😉
Lauren @ www.cravingsgoneclean.com says
I finally made these and I love them! I used your kale recipe, but created zucchini waffles to stuff. Yum!
Mera says
More on the flour please? Is that exactly what it’s called and where do you find it?
spabettie says
hi Mera,
the flour I use is Bob’s Red Mill brand, and it is called Gluten Free All Purpose Baking Flour. I find it in the gluten free section of any major grocery store.
Christine says
Love this idea! I’m inspired to host a brunch to taste test these and the cheesy tomato waffles with some friends.
spabettie says
oh, Christine, I hope you do!! I’ve had several people tell me they love these waffles… (even without stuffing them!) 🙂
Lauren says
Here it is! One more reason to get a waffle maker! These look FANTASTIC 🙂 I love sneaking in veggies…and stuffing a waffle with kale? Amazing.
spabettie says
hi Lauren! 🙂 yeah, I thought more people would think this is crazy, but I’m pleasantly surprised at how many like the idea… pretty tasty! 🙂
Ricki says
This sounds like the perfect combo to me!! Love this idea. And savory waffles for breakfast also sound perfect!
spabettie says
thanks, Ricki! I loved these, no matter how unusual they sound 😉
Debbie @ Live from La Quinta says
Every day you teach me new cooking terms (chiffonade, though perhaps I should have know that one). And now I’m going to go out a get a waffle iron. I love the idea of a savory waffle (though my hubby would be hard to convince).
spabettie says
thank you, Debbie – I love to hear that you learn something here! and the savory waffles – you just need to think of the flavors he WILL like… 🙂