Makes 4 waffles to serve 4-6
2 cups spelt flour
1 teaspoons baking powder
Pinch sea salt
1/4 cup chopped dill
1 teaspoon dried oregano
2 large eggs, beaten
1 cup plant based milk (we used almond)
1 teaspoon coconut oil
2 cups frozen peas, blanched and refreshed
2 tablespoons pesto
Topping ideas: avocado, watercress, soy beans, lime, coriander, smoked salmon
In a large mixing bowl combine the flour, baking powder, sea salt, dill, and oregano.
Place the peas in a blender or food processer and puree. In another bowl whisk together the eggs, milk, coconut oil and pea puree.
Pour the wet mixture into the dry mixture and stir well. Then stir through the pesto.Leave the batter to rest for 10 minutes.
Turn on your waffle maker and allow it too heat. Cook the waffles for 10-12 minutes. The mix should make enough for 6 waffles. Top with your choice of toppings.