Maple-Tahini Avocado Waffles, Vegan + Gluten-Free
Even though we promised to stop giving each other kitchen gadgets as gifts (our cabinets have been jam-packed since our wedding), Ross gave me this waffle iron last year for Chanukah. I was so excited to try it but after the first time I used it I realized that I hate waffles and they make me feel sick.
Well, it turned out that at 7 weeks pregnant I was actually experiencing the first signs of morning sickness and my taste buds and stomach were gearing up to say NOPE! to just about everything I ate. Flash forward to the present day (I’m now 30 weeks pregnant and eating everything in sight) and I’ve been on a serious waffle kick for the past week.
I came up with these Vegan, Gluten-Free Maple-Tahini Avocado Waffles as a super easy, sweet and savory brunch. I love this recipe because it’s just like avocado toast but a little more fancy and fun.
For the waffles, I kept it simple and used Bob’s Red Mill Pancake Mix. The instructions call for eggs so I substituted flax “eggs” (1 egg= 1 tablespoons ground flax + 3 tablespoons water) and they turned out perfectly.
- 4 waffles (see above)
- 1 avocado
- 2 tablespoons tahini
- 2 tablespoons maple syrup
- salt
- optional- red pepper flakes
- In a small bowl, mash avocado.
- In another small bowl, stir tahini and maple syrup together.
- Lay out waffles. Spread mashed avocado on top. Drizzle maple-tahini over everything. Sprinkle with salt and red pepper flakes.
Those waffles seem really good and tasty!
These look delicious! Can you please tell me which waffle iron you used for these waffles?
Thanks!
I use this waffle iron. I like it because it’s compact!