The Saffron Girl » A Paleo-Primal food & travel blog

Zucchini Waffle Sandwiches

Okay, so sometimes, I’m a bit weird in my combinations… I’m not even sure why waffles came into my head last night, except that Rate the Plate Utah asked me to join their weekly holiday party link to celebrate national waffle day, and I participated with my beetroot-chocolate waffle recipe.

20130327-144659.jpg

As the hubby is travelling and I’m home alone, I figured I wasn’t going to be making an elaborate dinner.. and well, here is the result of not wanting to cook!

They are great as sandwich “bread” and as breakfast waffles (I had them again this morning with some coconut-honey icing!), and they also freeze well, like all my other waffle recipes.

20130327-144647.jpg

ZUCCHINI WAFFLES

Ingredients, makes 6

  • 1 cup grated zucchini (about one medium zucchini)
  • 3 eggs
  • 2 tablespoons coconut oil
  • 1/4 cup + 1 tablespoon coconut flour
  • 1/2 cup ground almonds (almond flour)
  • 1/2 cup coconut milk
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon freshly grated ginger
  • 1/2 teaspoon baking soda
  • 1 tablespoon honey (optional)

Process

  1. Preheat the waffle iron.
  2. In a food processor or blender, pulse the zucchini, eggs, coconut oil and milk until smooth.
  3. Add the baking soda, spices, coconut flour and almond flour and pulse until well blended.
  4. Add the honey, if you’re using it, and incorporate well.
  5. Pour a spoonful into each waffle iron, and bake according to waffle maker instructions.
  6. Serve as a breakfast waffle with your favourite toppings or serve as sandwich bread.
  7. I ate mine with some “raw” camembert cheese, tomatoes, and wild greens.
Related Posts Plugin for WordPress, Blogger...
Back to Top
Karen JoyMarch 28, 2013 - 16:28

THESE LOOK AMAZING.

We moved in July 2012, and to my great consternation and somewhat embarrassment, I have lost my waffle iron. My five children have been clamoring for waffles, but I haven’t been that motivated to find them, as there is no way I would make the waffles I have of yesteryear. HOWEVER, these waffles I could and would do. And it does seem like they would be wonderful for either a (Paleo-) sweet or savory dish. Perfect.

Thanks for posting.

thesaffrongirlMarch 28, 2013 - 16:32

Thank you for your comment Karen! I hope you do make them and let me know what you think. I had them today, as a “bread” with some homemade chicken-liver pate and they were yummy! I agree, they can go both ways, sweet or savoury. Enjoy and good luck with the new waffle iron. By the way for even more variety, do check out my other recipes for waffles: beetroot-chocolate and regular almond flour paleo. They are both great!

KerryMarch 30, 2013 - 15:08

These are in my waffle iron as I type. Can’t wait to taste them. They smell delicious. Thanks for the recipe.

thesaffrongirlMarch 30, 2013 - 21:37

Oh wonderful Kerry! So, how did you like them?

[…] Zucchini waffle sandwiches. […]

[…] Zucchini waffle sandwiches. […]

04.04.13 | CrossFit 312April 4, 2013 - 06:04

[…] article detoxing for athletes recipe zucchini waffle sandwiches […]

JennyApril 30, 2013 - 15:37

Love waffle sandwiches! Mmmmm.

[…] in there. Think of these as zucchini spice bread in waffle form. I found this recipe over at The Saffron Girl, and they turned out really […]

JustineFebruary 9, 2014 - 15:16

Do you think I could sup carrot for the zucchini?

The Saffron GirlFebruary 13, 2014 - 07:17

Hi Justine,
Yes, I think that would work. Would love to hear how they come out! xo Debra

dibsterSeptember 8, 2014 - 18:31

I don’t have a waffle maker. Do you think I could make these as pancakes instead of waffle ?

The Saffron GirlSeptember 9, 2014 - 13:45

Hi there. I’ve not tried these as pancakes, but I’d say go for it! ;) They are delicious by the way; hope you like them! Debra xx

[…] Zucchini Waffle Sandwiches by The Saffron Girl […]

Your email is never published or shared. Required fields are marked *

*

*

S U B S C R I B E
A R C H I V E S