Name: LCHF spinach and chermoula-spiced waffles
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 2 servings
Cuisine: Baking
Ingredients: 15 ml butter; 625 ml baby spinach; 5 ml garlic cloves, crushed; 250 ml cottage cheese smooth, creamed; 250 ml cheddar cheese grated; 3 eggs; 5 ml chermoula spice; 60 ml psyllium husk; 2.5 ml salt fine; 2 eggs poached, to serve; fresh basil to garnish

Recipe Disclaimer

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Ingredients (11)

15 ml	butter
625 ml	baby spinach
5 ml	garlic — cloves, crushed
250 ml	cottage cheese — smooth, creamed
250 ml	cheddar cheese — grated
3	eggs
5 ml	chermoula spice
60 ml	psyllium husk
2.5 ml	salt — fine
2	eggs — poached, to serve
	fresh basil — to garnish

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Method:

Heat the waffle maker
Melt the butter in a pan over medium heat. Add the spinach and garlic and cook for 2 minutes until wilted. Allow it to cool for 5 minutes and then add it to a food processor with the creamed cottage cheese, cheddar, eggs, Chermoula spice, psyllium and salt. Blend until fine. Let it stand for 5 minutes to thicken up.
Lightly spray the waffle maker with a bit of non-stick cooking spray. Add some batter and cook each one for 2-3 minutes until golden.
Serve it topped with a poached egg and garnish with basil, if you prefer.

TIP:
This batter can also be used to make flapjacks. Simply fry them in a pan with melted butter.

Recipe reprinted with permission of Illanique van Aswegen.

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