| Servings: | Prep time: | Cook time: |
|---|---|---|
| 2 servings | 15 min | 20 min |
Crisp oat waffles with a savory batter, topped with cream cheese, smoked salmon, cucumber and dill.
Ground oats make a tender batter. Use oats labelled gluten-free if you need to avoid gluten.
Ingredients:
- 1 cup (90 g) Gluten-Free Quick Cooking Rolled Oats, ground to a fine flour
- 1 tsp baking powder and a pinch of salt
- 1 large egg
- 1 cup (240 ml) milk
- 1 tbsp melted butter
- 2 tbsp chopped fresh dill, plus extra to serve
- 3 tbsp cream cheese
- 80 g smoked salmon
- 1/2 cucumber, thinly sliced
Instructions:
1. Blend the oats in a food processor until they form a fine flour. Mix with the baking powder and salt.
2. Whisk the egg, milk, melted butter and dill, then stir into the oat flour. Rest the batter for 5 minutes.
3. Heat a waffle iron, grease it lightly and cook the batter until the waffles are crisp and golden, about 4 minutes each.
4. Spread the waffles with cream cheese, top with salmon and cucumber, and finish with dill.
