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Feta and Mint Waffles

So they say that breakfast is the most important meal. It provides nutrition to fire up the body and to be ready for the day.

In our household, breakfast holds more meaning than just nutrition. It is the time that hubby and I check in to make sure that we are aware of what our day plans look like.

Most mornings, we have oat porridge, muesli or soft boiled eggs. they are quick and no fuss. On some occasions though, I attempt to make him a savoury breakfast or make use of the waffle iron all the way from germany!) that we were given as a wedding gift some years back. We think breakfasts are a important part of our relationship because we try to connect before we go on our separate ways. Hence, if I do have a chance to make a proper cooked breakfast, we try to take time to slow down and enjoy it.

You know I love my waffles-but they are usually sweet. Like my banana oat waffles with sesame walnuts, or adapted version of cranberry waffles. This time round, I decided to go savoury, and added feta cheese and mint to it. I do think however, that cream cheese would do the job just as good.

I still love this recipe, so I just made some changes to it. I like the touch of salty feta and hit of mint as I bite into it. While I was making them, I was thinking about making a bacon and cheese version- wonder how that will turn out.

I do find waffles quite filling as we ended up again… not having lunch! Ah, must be the prolonged conversations plus slow eating that does the trick.

Feta and Mint Waffles (makes 5)
1 cup of soy milk
1/2 cup plain flour
1/4 cup of instant oats
2 tsp of baking powder
50 grams of crumbed feta
1 stalk of mint- leaves tore and added to batter 1 tablespoon of honey 
1/4 tsp salt 
1 tablespoon of brown sugar 
1 tablespoon of oil

Whisk eggs,feta, mint leaves oil, honey and milk together. In a dry bowl, combine flour, oats, baking powder,  and sugar. Fold wet into dry. Preheat waffle iron. Spoon, cook, wait for the beep, cook and EAT! eat with a good cup of coffee and conversation. 



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