Gluten free cheesy chickpea waffles with buttered basil mushrooms

This post compounds many of many recent failings into one compact little summation. Please feel free to skip ahead if rambling mixed with self pity mixed with standard heavy sarcasm is not something you relate to or enjoy.

DSC_0725.jpg
DSC_0687.jpg

I have been meaning to make chickpea crepes for many moons now, not only because I seem to have hoarded besan flour over the past year (for what, I wonder) but also because my Mum had told me that they were super delicious and super easy. My sort of jam. Upon testing the batter, rested or unrested, with oil or no oil, less oil or more oil, I came to the conclusion that a) these were not my jam because b) they were not super easy and c) it was definitely an issue with my cooking utensils and definitely not me. 

DSC_0723.jpg

My ego soothed somewhat, I came back to the whole 'chickpea batter on the floor and stuck to all my different saucepans' situation, and decided upon a fresh approach - waffles. With cheese. I can't help but think that a higher power intervened and brought these waffles to me. On a similar note, as I first wrote this post my internet crashed and my post was lost. But as I currently sit here with a smug smirk as I re-read my hilariously mundane anecdotes and compare them to the previous whingy angry at life anecdotes, I can't help but think someone has got my back. 

DSC_0699.jpg

INGREDIENTS - makes 4 waffles for two people

1/2 cup chickpea flour
1/2 cup buckwheat flour
1 cup milk of choice (I used cow) 
40g freshly grated parmesan, on the thick side of the grater (we want cheese chunks)
1/2 teaspoon sea salt
1 tablespoon olive oil
1 egg
1 teaspoon baking soda
2 teaspoons apple cider vinegar

200g mushrooms, quartered
handful of basil, roughly torn
30g butter (50g tastes better but after testing this a few times I thought I better ease up)
2 fried eggs, for topping
chilli and wilted spinach, for topping

METHOD

1. In a large bowl, mix together your chickpea and buckwheat flours, and sea salt. Add the milk, stirring to combine, followed by the egg, olive oil and parmesan. Once you have a nice batter (the only lumps should be those of parmesan) add the baking soda and apple cider vinegar, and stir to combine. Set aside.
2. On a medium heat, melt your butter and add the mushrooms. Pop a lid on them and allow them to cook for 5-10 minutes, checking them every so often. The aim of the lid is the make them squidgy - I personally despise mushrooms that are squeaky and dry when you bite into them. UGH. 
3. Once your mushrooms are moist (lel) add the basil, and pop the lid back on for another five or so minutes.
4. Time to turn your waffle maker on! Fear not if you do not have one - unlike my previous attempts, these do work particularly nicely as pancakes as well. If you are making pancakes, preheat your pan to a medium heat and spray with some olive oil.
5. While your waffles are cooking, fry 2 eggs, sunny side up, in some coconut oil. Keep your mushrooms warm, as they are nearly ready to be eaten.
6. Once the waffles/pancakes are ready, assemble yo food. Waffles, topped with mushrooms, topped with fried eggs, topped with a bitta chilli and some wilted spinach. Add some extra parmesan or goats cheese if you are feeling sassy/have gone for a run beforehand/haven't been for a run and just enjoy cheese.