Savoury Breakfast Waffles

• For the waffles
• 2 cups chickpea flour
• 2 cups filtered water
• 1 tablespoon extra virgin olive oil
• Small bunch of chives, finely chopped
• Pinch of salt
• For the toppings
• 1/2 Head cauliflower, cut into small pieces
• 5 Kale leaves, roughly chopped
• 1 Punnet cherry tomatoes
• Pinch of salt
• 1/4 cup Pumpkin seeds
• 1/2 Avocado, skin removed and sliced
• 2 cups hummus (add 1-2 tbsp miso if you have it to hand)

1. Add all waffle ingredients into a large bowl and whisk until combined. Let stand at least 10 minutes.
2. Heat your waffle iron and add a little coconut oil to the pan (this helps prevent the batter from sticking). Pour a ladle of batter into the iron and close it for five minutes. Repeat for remaining batter.
3. While the waffles are cooking, heat a small amount of olive oil in a cast iron pan and add cauliflower, kale and whole cherry tomatoes. Keep it on a medium heat for around 15-20 minutes, stirring occasionally. Remove from heat and transfer contents into a heatproof bowl.
4. Add pumpkin seeds to the same cast iron pan and toast over a low-to-medium heat. Once browned, remove from heat.
5. To assemble, place two waffles and a couple of large dessert spoons of hummus on a plate. Top with kale, cauliflower and tomatoes, as well as avocado and pumpkin seeds.

waffles, chickpea flour, water, extra virgin olive oil, chives, salt, toppings, cauliflower, tomatoes, salt, pumpkin seeds, avocado

Taken from food52.com/recipes/76326-savoury-breakfast-waffles (may not work)