Light as a Feather-Chickpea Waffles

Chickpea flour is one of the gluten free flours I've tested successfully.  This recipe from Cooking Light Magazine   with aged cheddar and a shallot-tomato topping was also sugar free.  No syrup necessary!

Chickpea Waffles

(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.

Waffles
Dry mix
Mix flour, baking powder and cheese.
3/4 cup chickpea flour
1 teaspoon baking powder
1/3 cup aged cheddar cheese, shredded

Liquid mix
Mix skim milk, egg yolk and vinegar.
3/4 cup skim milk
1 egg yolk
1 tablespoon cider vinegar

Meringue
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!