Gluten-Free Broccoli Cheddar Waffles
Serves: 4 waffles
  • 1-pound broccoli rice (see notes #1)
  • ¾ cup (84 grams) almond flour
  • ¾ cup (90 grams) chickpea flour
  • 1 cup shredded cheddar cheese
  • 3 large eggs (or 4 small)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • Olive oil cooking spray
  • Sour cream or Greek Yogurt
  • Chopped tomatoes (I used grape tomatoes)
  • Fresh chopped parsley or chives
  1. Preheat a Belgium waffle iron.
  2. Thoroughly mix together the broccoli rice, almond flour, chickpea flour, cheddar cheese, eggs, Dijon, salt, and pepper.
  3. Spray the waffle iron with cooking spray and cook ¼ of the broccoli mixture (about 8 ounces) in it according to the manufacturer’s directions. (see notes #2)
  4. Repeat with the remaining mixture.
  5. Just prior to serving, top with sour cream (or Greek Yogurt), chopped parsley (or chives), and chopped tomatoes.
1. Broccoli rice can be made in a food processor. Process broccoli florets and stems until the size of grains of rice.
2. The broccoli mixture is much thicker than regular waffle batter so after you add the batter to the waffle iron be sure to press the top of it down as far as it will comfortably go to flatten out/compress the batter.
3. I recommend freezing the waffles already cooked but you can also freeze the batter. Simply portion the batter and flatten into patties on a parchment lined cookie sheet. Cover the cookie sheet with plastic wrap and place it in the freezer. Once frozen, wrap each patty tightly in plastic wrap and store in a zip lock freezer bag. Defrost completely before cooking in the waffle iron.
Recipe by Queen of My Kitchen at