Merchant Gourmet

Instructions

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1. Add the tomatoes to a lined baking tray, drizzle with olive oil, a sprinkling of salt and pepper and roast in a preheated oven at 160Fan/180*C for 15 minutes.
2. Meanwhile, add the chickpea flour and baking powder to a bowl. Stir and then whisk in the water to form a smooth batter. Leave to rest for 5-10 minutes while the waffle iron heats warm (grease it lightly).
3. Stir the Spanish-Style Grains into the chickpea flour batter and add some batter to the waffle iron (about 3-4 large tbsp or more/less depending on your pan) filling roughly ¾ full. Cook until golden and fluffy.
4. Serve the warm (or cold) waffles with some coconut yoghurt, the roasted tomatoes and sliced avocado. Add on some greens/herbs and seeds, if desired.
5. Add the tomatoes to a lined baking tray, drizzle with olive oil, a sprinkling of salt and pepper and roast in a preheated oven at 160Fan/180*C for 15 minutes.
6. Meanwhile, add the chickpea flour and baking powder to a bowl. Stir and then whisk in the water to form a smooth batter. Leave to rest for 5-10 minutes while the waffle iron heats warm (grease it lightly).
7. Stir the Spanish-Style Grains into the chickpea flour batter and add some batter to the waffle iron (about 3-4 large tbsp or more/less depending on your pan) filling roughly ¾ full. Cook until golden and fluffy.
8. Serve the warm (or cold) waffles with some coconut yoghurt, the roasted tomatoes and sliced avocado. Add on some greens/herbs and seeds, if desired.

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