Freezer-Friendly Lemon Moringa Waffles
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 9-10 Belgian waffles; depends on your waffle iron
For the Waffles:
5 large eggs
2/3 cup water
3 Tablespoons grapeseed or vegetable oil
2 Tablespoons fresh lemon juice
1 Tablespoon lemon zest
1 box Simple Mills pancake and waffle mix
2 Tablespoons moringa powder
2 teaspoons tapioca flour or arrowroot starch
For the Lemon Yogurt Sauce:
1/3 cup plain Greek yogurt, or your non-dairy yogurt of choice
1 ½ Tablespoons fresh lemon juice
1 Tablespoon of water (omit if using thinner, non-Greek yogurt)
Salt and pepper to taste
For the Garnish:
Sliced baby cucumber
Sliced grape tomatoes
PREHEAT your waffle iron.
In a large mixing bowl, WHISK the eggs, then whisk in the water, oil, lemon juice and lemon zest.
STIR in the Simple Mills pancake and waffle mix, moringa powder, and tapioca or arrowroot.
Once your waffle iron is pre-heated, lightly GREASE the plates.
POUR batter into the iron and cook according to the manufacturer’s instructions.
COOL completely, then stack in an airtight container. Separate each waffle with a piece of wax paper or parchment paper.
COVER and freeze until ready to eat.
THAW the waffles on the countertop, or microwave them in a heatproof container.
MAKE the sauce by whisking all of the ingredients together until smooth.
To serve, DRIZZLE slightly cooled waffles with lemon yogurt sauce and garnish with a sprinkle of scallions, cucumbers, and tomatoes.
Note: Waffles keep (without sauce or garnish) in an airtight container in the fridge for up to three days, or in the freezer for up to a month. The sauce can be made up to 48 hours in advance and stored in an airtight container in the fridge until ready to eat.