Savory Vegan Sourdough Discard Chaffles for Lunch

1.In a small bowl, combine the ground flaxseed and water. Stir well and let sit for 5 minutes to form a flax egg.

2.In a medium mixing bowl, whisk together the sourdough discard, chickpea flour, nutritional yeast, baking powder, garlic powder, onion powder, dried oregano, salt, and black pepper.

3.Add the plant-based milk and the prepared flax egg to the dry ingredients. Mix until a smooth batter forms.

4.Fold in the chopped fresh chives or green onions, ensuring even distribution throughout the batter.

5.Preheat your waffle iron to medium heat and lightly grease it with olive oil to prevent sticking.

6.Pour approximately 60-70 grams of batter (about 1/4 cup) onto the center of the waffle iron. Close the lid and cook for 3-4 minutes, or until the chaffle is golden brown and crisp on the edges.

7.Carefully remove the chaffle and place it on a cooling rack. Repeat the process with the remaining batter to make 4 chaffles.

8.Allow the chaffles to cool slightly before using them as sandwich bread substitutes. They can be filled with your favorite sandwich ingredients for a hearty lunch option.