Savoury Waffles with Zucchini Chutney & Asparagus

This is one of my favourite lunch recipes, taken from my latest book Man Food. This ebook is built on the same principles as the Anti-Cookbook and Anti-Detox, namely that there be little or no grains, dairy, soy or corn, but lots of ingredients with antihistamine and anti-inflammatory properties also dense in wonderful phytonutrients.

None of my books offer medical treatment, but rather a blueprint of what I’ve eaten over the last few years as I’ve worked to rebuild my health and heal my body.

You’ll find recipes full of foods with antihistamine and anti-inflammatory properties my books Anti-Recipes and The Anti-Cookbook

CLICK HERE TO CREATE YOUR OWN PERSONALISED HEALING HISTAMINE PLAN. 

Savoury Waffles with Zucchini Chutney & Asparagus

Prep Time: 10mins | Baking Time: 20mins | Servings: 2-4 waffles

savoury waffles with asparagus on a blue plate and white background

If you have problems digesting chickpeas I’d recommend letting the chickpea flour batter sit for 30 minutes to an hour. You can use any veggies or any flour you like for these. A chestnut/sorghum/water chestnut/rice flour combo works really well. Likewise pretty much any veggie works for the chutney.

INGREDIENTS

Waffles 

1 cup chickpea flour

1 cup water

2 tablespoons olive oil

Handful coriander, finely chopped

Handful basil, finely chopped

Pinch salt

Optional

1-2 tablespoons protein powder

Chutney

2 cups zucchini, grated

2/3 cup shallots, chopped

2 cloves garlic, pressed

2 tablespoons turmeric, grated

2 tablespoons coconut sugar

2 tablespoons apple cider vinegar or lemon juice

Pinch salt

Half a cup steamed asparagus

Handful thyme leaves for garnish

PREPARATION

Waffles

In a medium bowl whisk together the chickpea flour, water, olive oil, coriander, and basil. Brush your waffle iron with some olive oil before heating, then pour batter into the waffle iron and cook for about 5-7 minutes or until they’re cooked through.

Chutney

Sauté the shallots in a little olive oil in a pan. Once soft, add in the zucchini, coconut sugar, apple cider vinegar and garlic. If you have time, bake at 180C/390F for 20 minutes instead of preparing in a pan. The flavours will be richer.

Place the chutney on the waffles, top with asparagus and garnish with thyme.

BENEFITS

Manganese: 166%, Copper: 130%, Folate: 127%, Vitamin B6: 98%, Vitamin C: 96%

Antihistamine: garlic, shallots, coriander, basil, turmeric.

Anti-inflammatory: garlic, shallots, coriander, basil, turmeric, chickpeas, zucchini, coconut, apple cider vinegar, olive oil.

You’ll find recipes full of foods with antihistamine and anti-inflammatory properties my books Anti-Recipes and The Anti-Cookbook

CLICK HERE TO CREATE YOUR OWN PERSONALISED HEALING HISTAMINE PLAN.