A new play on the flavors of tahini & pekmez (molasses), bright tumeric waffles slathered in homemade date paste and chickpea puree makes for a perfect, fiber and protein-rich breakfast.
Having something delicious to look forward to for breakfast can be a great way to get yourself out of bed in the morning when your alarm goes off. Over the past few months, I've found myself constantly craving waffles for breakfast. My typical morning ritual has been to pour myself a big mug of coffee, pop some Van's whole grain waffles into my toaster, and then spread on some almond butter. I'll also typically sprinkle a mixture of hemp and ground flax seeds on top for extra nutrients. Recently I've been wanting to switch my breakfast up a bit, so I thought I would try making my own waffles and freezing them.
A constant goal of mine is to cook more in large batches so that I can always have healthy leftovers to grab when I don't have much time for cooking. Plus, when you make your own waffles, you can customize them to include whatever flavors you are in the mood for that week!
This week I decided to create a recipe for whole wheat waffles featuring turmeric. In my integrative nutrition master's class last year we learned more about how the food that you eat directly impacts your gene expression in your body. Turmeric is one spice that can help reduce inflammation in the body, and researchers are continuing to study how curcumin (the active phytochemical in tumeric) can be used to help prevent inflammatory diseases like cancer, arthritis, IBD, and more. Keep in mind that it is highly unlikely that turmeric alone is going to work any miracles; however, it can safely be included into a diet rich in fruits, vegetables, whole grains, herbs, and spices to provide more nutritional variety.
I always suggest using the whole food over a supplement if you do not have a documented medical reason for taking the supplement. For example, rather than taking a turmeric supplement, try to find ways to add it into the foods you are already eating (like these waffles- or into soup, salad dressing, stews, smoothies, and more!).
The date puree and chickpeas in this recipe taste similar to the Turkish mixture of tahini and pekmez that is typically used for dipping bread, but provide more protein and fiber to keep you full until lunch.
Makes 5 waffles (20 small sections)
Optional: 1/2 teaspoon pure vanilla extract (2 1/2 mL)
Chickpea Puree: yields about 1 1/2 cups
1 15-oz can of chickpeas/garbanzo beans, rinsed and drained (425 grams)
1/3 cup tahini paste (70 grams)
Whole Wheat Tumeric Waffles:
2 large eggs
1 3/4 cups milk of choice (415 mL)
1/4 cup olive oil (58 grams)
1/2 teaspoon pure vanilla extract (2 1/2 mL)
1/4 teaspoon baking soda (2 grams)
2 teaspoons baking powder (~10 grams)
1 1/2 cups whole wheat flour (240 grams)
1/4 teaspoon salt (1 gram)
1 tablespoon turmeric (10 grams) *if you're looking for something less earthy tasting, start with 1 teaspoon turmeric when you make your first batch
Oil of choice for waffle iron
- To make the date paste: The night before (if possible) tightly pack pitted dates into a mason jar or other container with a lid, then add a small amount of water. Cover and let sit overnight to allow the dates to soften. Puree the softened dates (+ optional vanilla extract) in a food processor until you have a smooth, creamy paste. Extras can be kept in your refrigerator for about 1 month or frozen, but I am sure that once you have this you will find lots of ways to use it!
- To make the chickpea puree: In a food processor, puree chickpeas and tahini. Add 1 tablespoon of water at a time if needed to smooth it out.
- To make waffles: Whisk together eggs, milk, olive oil, and vanilla in a bowl. In a separate bowl, mix together baking soda, baking powder, whole wheat flour, salt, and turmeric. Slowly incorporate dry ingredients into wet ingredients until you have a smooth batter. Heat your waffle iron and use oil to prevent batter from sticking to the edges. Make waffles according to the directions on your waffle iron.
- Enjoy waffles with a generous amount of date paste and chickpea puree. Sprinkle with hemp or flax seeds for added nutrients. Freeze extras and reheat them in the toaster oven to enjoy another day!