Because it’s weekend, and on weekends we Brunch! When you crave Sweet And Savory all at once, you make a delicious waffle sandwich for #BrunchItOnSundays!
The batter makes 3 sandwiches… OR 2 savory sandwiches (one for me and one for hubs) and the leftover waffles are for the dessert portion of this brunch! Big appetite at our house this morning!
Buttermilk Waffle Sandwich
1/4 cup almond meal
1/4 Amaranth flour
1/2 cup whole wheat or GF flour
1 tsp baking powder
1/2 teaspoon baking soda
2 tbsp ground flaxseed
1 cups low fat buttermilk
2 tablespoon coconut oil, melted
2 tablespoons pure maple syrup
Nonstick cooking spray
2 tablespoons Dijon mustard
1/4 cup grated low fat Cheddar
4 slices turkey bacon
Preheat the oven to 300 degrees F.
Whisk together the meal, flours, and flax seeds, baking powder and baking soda in a medium bowl. Whisk together the buttermilk, oil, maple syrup and egg in a medium bowl until combined. Add the wet ingredients to the dry ingredients, and stir until just combined.
Heat a waffle iron according to the manufacturer’s directions. Spray the grates of the waffle iron with nonstick cooking spray. Use a scant 1/2 cup of the batter per grid, close the cover and cook until golden brown or when the steam stops emerging from the waffle iron, about 4 minutes. Repeat with remaining batter. The recipe will make 6 waffles.
Meanwhile, whisk together the Dijon mustard and the remaining 2 tablespoons of the maple syrup in a small bowl.
Place 3 waffles on a large baking sheet in a single layer and spread some of the mustard over the tops of each waffle. Sprinkle the cheese evenly over the top. Place in the oven until the cheese has melted.
Arrange one-third of the bacon slices on the cheesy waffles and drizzle with a little more of the Dijon mustard mixture. Top with the reserved 3 waffles. Slice on the diagonal and serve warm. You got yourself a waffle sandwich!
If you’re like me, I only made 2 waffle sandwiches, one for each of is and had the other 2 with fruit for Brunch dessert! Delish!
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