Savory Almond Mochi Waffles

I’m officially a savory breakfast person. All my life, I’ve struggled at diners and breakfast places when it came down to deciding between a stack of pancakes or a cheesy egg and hash brown situation. “But, Kristina, you could order a combo breakfast!” No. Typically those combo breakfasts are waaaaay too big for me and I end up eating the entire thing and feel like I’m going to barf afterwards. I’ve always had a sweet tooth, but when I go all in on the french toast I get serious menu remorse and beg Reuben for a few big bites of his hash browns. And if I ordered an omelet (I actually hate omelets) I would wish I had at least 1 pancake covered in syrup. Sorry, this is a boring dilemma.

Working on this cookbook has changed me. I would say that 60% of the recipes in the book are sweet. That means I spend a lot of my days taste testing cake, cookies, and buns filled with egg custard (just nailed that recipe yesterday by the way and I couldn’t stop eating them). Its a lot of sugar. So when I’m not working on cookbook recipes all I crave is salt and hot sauce. Who am I? Maybe this phase of my life will pass?

I now need to start my day off with something savory. Extra points if it includes vegetables too! I’ve always loved savory oatmeal, but lately I’ve been really digging these Savory Almond Mochi Waffles! I was without flour for a little while (our 50lb bag of flour finally arrived though!). So for a few weeks I was staring at all the alternative flours and starches in my pantry. I had plenty of almond flour, buckwheat flour, sweet rice flour, coconut flour, and every starch imaginable. I’m not a gluten free person, but I love the added challenge of making something delicious without the comfort of gluten.

Easy Savory Mochi Waffles

These Savory Almond Mochi Waffles are so quick and easy to whip up! I added some pecorino romano and a handful of our sad basil and chopped scallions for something green and herbaceous! The base of the waffle batter is a blend of Bob’s Red Mill Natural Almond Flour and Sweet White Rice Flour (not to be confused with regular rice flour). Sweet White Rice Flour is sometimes called Glutinous Rice Flour or Mochiko Flour. It’s what mochi is made of! Both Almond and Sweet Rice Flour flour give the waffles a delightfully chewy and crisp texture! The almond flour also adds a nice nuttiness and earthiness to the savory waffles.

This recipe could definitely be made on the sweet side! Just increase the sugar to 67g (1/3 cup) sugar and omit the cheese, greens, and black pepper. I still prefer the savory version though! It’s incredible with a big swoop of greek yogurt, hot sauce, and avocado. If only I had some smoked salmon!!!!

I give you license to use whatever savory toppings you have on hand! Let me know if you create a winning combo!

Savory Almond Mochi Waffles

makes 12 small waffles

175g (1 cup) Bob’s Red Mill Sweet White Rice Flour - NOT THE SAME AS RICE FLOUR!
110g (1 cup) Bob’s Red Mill Natural Almond Flour
25g (2 tbsp) sugar
1 tbsp baking powder
1 tsp kosher salt
½ tsp black pepper
26g (¼ cup) grated pecorino romano - sub in any grated cheese
160g (2/3 cup) greek yogurt
226g (1 cup) water
1 egg
½ cup chopped basil - sub in scallions or any herb

1. Combine sweet rice flour, almond flour, sugar, baking powder, salt, black pepper, and grated pecorino romano in a large mixing bowl. Whisk to combine and set aside.

2. Whisk together green yogurt, water, and egg in a medium bowl. Add the green yogurt mixture to the dry ingredients and mix with a rubber spatula until combined. Add shredded basil and scallions to the waffle batter and quickly whisk to combine.

3. Heat up waffle iron to medium heat (setting 3 out of 6 on my Cuisinart Waffle Maker). Spray the waffle iron with non-stick spray. Fill the waffle iron with batter (avoid overflowing based on your waffle iron size). Close and cook waffles until crisp, golden, and cooked through. Time varies based on the waffle iron, these waffles cooked in about 5 minutes. Remove the waffles from the waffle iron and place on a wire rack. Repeat with remaining waffle batter.

4. Serve waffles with yogurt, hot sauce, and all your other favorite breakfast fixings!

notes:

These waffle freeze super well! Just place any extra waffles in a ziplock bag and freeze for up to 3 months. To reheat, place in a toaster oven or regular oven at 350 for 10 minutes until crisp and warmed through.

Thanks, Bob’s Red Mill, for sponsoring this post!