Guest Post: Rye Waffles with Mushrooms & Kale by The Gouda Life
We have a guest in the kitchen! I’m happy to welcome back Kelly of The Gouda Life who’s sharing a savoury stack of waffle-goodness!! Let your taste buds takeover and enjoy this delectable dish.
Breakfast is a special time in our day. As the sun pours in from our wrap-around windows, we sip coffee slowly, eat something wholesome and satiating and gather ourselves for the busy day ahead. When I can get it together, I love making up a big batch of something to freeze for the week ahead – it makes mornings much less stressful to just take something out of the freezer and pop it into the toaster.
These waffles have the most wonderful earthiness to them from the combination of Rye flour and mushrooms. Frying the mushrooms first keeps them nice and firm so they don’ get all soggy in the waffle-maker. The kale is an added boost of nutrition to get your day on the right track. If you have the time, fry up a few eggs and top the waffles with them. The oozy yolks melt right into them and make for a filling and healthy start to the day!
Rye Waffles with Mushrooms & Kale
These savoury waffles freeze beautifully for a quick snack, toast up well and make a great base for a fried or poached egg. If you like a sweet and savoury bite, mix some honey and cayenne pepper together and drizzle over the toasted waffles.
2 tbsp vegetable/coconut oil
8oz sliced white/cremini mushrooms
1 1/2 cups all purpose flour
1 cup rye flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tbsp sugar
2 cups milk (cows/unsweetened dairy-free)
1/4 cup butter or coconut oil, melted
2 large eggs, lightly beaten
1 cup chopped up kale
1. Melt oil in a large heavy skillet over med-high heat. Once sizzling add the mushrooms and cook, stirring every few minutes, until golden brown. Do not salt before the mushrooms are browned. Add salt to taste and set aside to cool.
2. In a large mixing bowl, whisk together the flours, baking soda + powder, salt and sugar to combine. Make a well in the middle of the dry mixture and add the wet ingredients. Use a fork to slowly pull them all together making sure not to over-mix. A few lumps is perfectly fine. Fold in the mushrooms and kale.
3. Get your waffle iron ready to go and cook waffles according to your manufacturer’s instructions. I typically add about 1/4 – 1/3 cup of batter per waffle. Keep warm on a baking sheet in a 250 oven until you’ve cooked up all the batter.
Makes approximately 10 waffles.
I love being able to freeze a batch and have these mouthwatering waffles on hand! It’ll certainly make eating nutritious meals in a pinch much simpler. Thanks Kelly for sharing your creative dish and for joining as our guest once again!