Savory Waffles

These are one of our favorite breakfasts, but they are wonderful for any meal.

• 4 cups shredded veggies (we use carrots, beets, potatoes, rutabaga, Gilfeather, daikon, and watermelon radish)

• 2 small to medium onion, finely chopped

• 2 eggs (or this recipe works fine using chia seeds in place of egg to keep it vegan)

• 1/2 cup flour (we use a gluten-free flour blend when we share with GF friends)

• 1 tsp cumin

• 1/2 tsp coriander

• 1/2 tsp smoked paprika

• 1/2 tsp salt

• 2 TBSP sunflower oil

Brush sunflower oil on a waffle iron and heat. Meanwhile, mix all the ingredients together. When the waffle iron is fully hot, fill the waffle iron with batter and close it. Let it cook for a bit, and slowly open it when you think it might be ready. If it starts separating, close the waffle iron and let it cook longer. You can keep them warm in an oven on low while you make a few, and that crisps them up a bit more, which is delightful. Serve warm. (We dip these in spicy mustard or spicy ketchup, or just heap kimchi or sauerkraut on them. Enjoy!)