Hummenah-hummenah. I am in gluten-free bliss. We just got a new waffle maker and naturally couldn’t wait until the morning to test it out. So I was forced to come up with an excuse… ahem… a recipe to use it. And oh, nellie, did I.

The first thing you must know is that I’m way more of a salty gal than a sweet one. Give me leftover pizza for breakfast any day of the week over pancakes with maple syrup, gag. Ok, I dramatize, but you know what I’m saying. When I went to China, they served salty peanuts for breakfast and I thought I’d died and gone to heaven. So why not savory waffles? And for dinner? Yes. Yes.

Mano Y Metate Mole

The second thing you must know is there is this mind-bogglingly good mole mix (actually, there are several) from this company called Mano Y Metate. Only three of their mixes are gluten-free, but of those three, I can recommend all without reservation. For us glutards, there are few shortcuts to great cooking, but listen close, my fellow foodie: Mano Y Metate has got you covered. Use one of their mole mixes and your dinner is a guaranteed success. Heck, I bet it’s even good with ice cream. Erp?

Blab no more. Here is the recipe:

Gluten-free Savory Waffles with Adobo Mole and Tomatillos

Savory Waffles with Adobo Mole and Tomatillos

A savory twist on waffles: Waffles with Adobo Mole and Tomatillos

For the waffles:
  • 1/2 c. each: teff flour, sorghum flour, tapioca starch, and sweet rice flour (or 2 c. of your favorite gluten-free flour)
  • 1 1/2 cups milk of some sort (cow, soy, rice, whatev)
  • 4 T veggie oil
  • 2 large eggs
  • 4 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/8 c. flax seed meal (optional – mainly for extra nutrition)
  • 1/8 tsp cayenne (also optional)
Adobo Mole with Sauteed Tomatillos
  • 1 packet Mano Y Metate Adobo Mole Mix
  • 2 T oil
  • 1 c. vegetable broth
  • 3/4 c. raw, blanched almonds
  • 1/4 c. raw sunflower seeds
  • 2 c. cooked chickpeas
Sauteed Tomatillos
  • 8 medium tomatillos
  • 1/4 c. chopped cilantro
  • juice from half a lime
  • 1 T oil

Directions: Start with the mole: Heat 2 T oil in a sauce pan. Empty the contents of the packet of mole into the oil and saute for a minute or two, being careful not to burn. Add 1 c. vegetable broth and the almonds, sunflower seeds and chickpeas. Turn down the heat and simmer while you prepare the tomatillos and waffles.

Prepare the tomatillos: Peel the papery skin off the tomatillos and wash them to remove the sticky coating on the exterior. Dice the tomatillos into 1/4″-1/2″ cubes. In a large fry pan, heat 1 T oil. Add tomatillos and saute until they begin to soften. Add the cilantro and lime juice. Salt to taste. Turn down the heat to low and cover while you prepare the waffles.

Waffle-time: Combine dry ingredients for the waffles in a large bowl and mix to evenly distribute flours, spice, etc. Add eggs, oil, and the milk. Mix until smooth. Pour into greased, heated waffle iron in batches. Should make 4-6 flat waffles. Top each waffle with the mole and tomatillos. Thank heaven for your good fortune. Salty waffles!?! What could be better!?