Since I mostly cook for myself, it is not that convenient to cook a full meal each time. I get lazy and end up eating anything that’s not nailed down.
Jaffles are like a one-pot-meal, except you can make them savoury or sweet and have them for breakfast, lunch, and dinner or as a snack.
So, I’ve had this jaffle iron for many many years and once my son moved out it went to the back of the cupboard. I thought my jaffle days were over on the SCD. Check out the jaffle iron on my recommended products page.
Last week I dusted it off and gave it really good clean and thought I might try a simple almond meal based dough as a sandwich base. I filled it with chicken, baby spinach, homemade sundried tomatoes and dijonnaise. Popped on the lid and waited 10 minutes. Out came this perfectly formed delicious and crispy jaffle. I had also made one with peanut butter, honey and banana, and that smelled and looked just as good.
One of the great things about these jaffles is that they do not fall apart in your hand. You can make these the day before and have them for lunch the next day.
Since then I have made several with different fillings, each time intending on photographing them for the blog, but they seriously were so irresistible that I couldn’t help myself but to eat them.
Finally, today I managed to photograph them. Here are two of my favourite fillings, but I believe that you can stick just about anything into a jaffle. I wonder what some of the strange and wonderful combinations are that have gone into a jaffle?
2 Tbs coconut oil/vegetable oil
½ tsp salt
1 tsp honey
3 cups almond meal
for sweet jaffles add 1 tsp vanilla essence
Mix the first four ingredients together in a food processor or by hand. Then add the almond meal and form into a dough.
Refrigerate for 30 minutes and then roll the dough out between two sheets of waxed baking paper until about 1-2 mm thick.
Remove the top paper and then cut out the squares of dough to fit into each jaffle pocket of the jaffle maker keeping the bottom paper attached to the dough.
Lightly oil the jaffle maker.
Place the dough into the jaffle maker removing the paper from the top. Then lightly press the dough into the pockets of the jaffle iron. Fill generously with your favorite ingredients and then place the leftover dough over the top. Cook for 10 minutes.
Chicken Ceasar Filling
2 cooked chicken thigh fillets - sliced
4 large sundried tomatoes - chopped
1 cup baby spinach - roughly chopped
2 Tbs dijonnaise
1 ripe banana - mashed
2 Tbs peanut butter
2 tsps honey