tablespoon finely chopped fresh dill (can substitute mint leaves for a slightly different version)
kosher salt & freshly ground black pepper
Serving Size: 1 (621) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 249 g52 %
Total Fat 27.8 g42 %
Saturated Fat 3.8 g19 %
Cholesterol 0 mg
Sodium 1409.4 mg
Dietary Fiber 10.9 g43 %
Sugars 3.3 g13 %
Protein 16.5 g
Grind flax and mix with water; set aside.
Mix remaining ingredients in the blender until consistency of mashed potatoes.
Preheat/oil waffle iron.
Spoon mixture into waffle iron and cook until it stops steaming.
Toss ingredients in your blender or food processor. Blend until creamy smooth.
Tzatziki sauce :
If you don't have Greek yogurt, strain plain yogurt. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.).
This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.
Makes about 3 1/2 cups. You can cut the recipe in half, but it's so good, you really shouldn't.