SPELT & ALMOND GRILL-PAN WAFFLES WITH KALENAISE

PREP + COOK TIME 25 MINUTES SERVES 4 (MAKES 3)

1½ cups (225g) wholemeal spelt flour ½ cup (60g) almond meal

(ground almonds)

2 teaspoons baking powder

1 teaspoon sea salt flakes

2 eggs, separated

½ cup (160ml) coconut oil, melted,

cooled

1 cup (250ml) almond milk 2 tablespoons raw honey

KALENAISE

1 cup (40g) washed green

kale leaves, torn

1 cup (300g) whole-egg aïoli 1 tablespoon lemon juice 1 Make the kalenaise.

2 Combine flour, almond meal, baking powder and salt in a large bowl. Make a well in the centre. Add egg yolks, coconut oil, almond milk and honey; stir until batter is smooth. 3 Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gently fold egg white into batter; season.

4 Heat a 20cm (base measurement) square grill pan over medium heat. Line pan with baking paper, extending the paper 5cm over the edge. Pour a third of the batter into pan; cook for 2 minutes or until bubbles start to appear on the surface. Use sides of baking paper to pull waffle out of pan. Place a new piece of baking paper over top of waffle, flip over and return to pan to cook on paper for a further minute or until cooked through. Repeat process with remaining batter.

5 Tear warm waffles into pieces. Serve with kalenaise.

KALENAISE

Process kale and aïoli in a small food processor until smooth. Season. Add juice; process to combine. (Makes 1½ cups.)