(8 Squares)Tomato Topping
Heat olive oil in a saucepan. Add shallot, thyme and garlic; saute 3 minutes. Add wine and tomatoes. Saute 3 more minutes.
1 teaspoon olive oil
2 tablespoon shallots, diced
1 teaspoon fresh thyme
1 garlic clove
1/4 cup white wine
1 plum tomato, diced
Set aside until service.
Mix flour, baking powder and cheese.
3/4 cup chickpea flour
1 teaspoon baking powder
1/3 cup aged cheddar cheese, shredded
Mix skim milk, egg yolk and vinegar.
3/4 cup skim milk
1 egg yolk
1 tablespoon cider vinegar
In an electric mixer, whip egg white until stiff peaks are formed.
1 egg white
Combine liquid ingredients with dry. Fold in egg whites.
Measure 1 cup batter onto preheated waffle iron. Close lid and bake.
Repeat with remaining batter.
The first waffle was served with 1 egg over easy and the tomato topping.
I also made 2 hasselback baked apples with 2 teaspoons brown sugar, 1/4 teaspoon cinnamon, 2 tablespoon Earthy Balance Buttery Spread and raisins. These were perfect toppings for the second waffle!