Cheesy waffles with homemade baked beans
Calorie controlled cooking spray
1 teaspoons, level
Semi Skimmed Milk
Egg, whole, raw
3 large, raw
Half Fat Cheddar Cheese
1 portion(s), medium, grated
1 medium, finely diced
Light Brown Sugar
2 can(s), large, chopped
Vegetable stock cube(s)
½ cube(s), to make 200ml vegetable stock
Cannellini Beans, cooked
2 can(s), large, drained
- Preheat the oven to 180°C, fan 160°C, gas mark 4, and mist a 4-hole silicone waffle mould with cooking spray and put on baking sheet.
- Put half the oats in a food processor with the baking powder, milk, eggs, cheese and salt. Whizz to a smooth batter, then transfer to a bowl and stir in the remaining oats. Spoon into the prepared waffle mould and bake for 30-35 minutes until the waffles are cooked through and starting to crisp at the edges.
- Meanwhile, make the beans. Mist a nonstick frying pan with cooking spray and cook the onion for 6-8 minutes over a medium heat until soft. Stir in the sugar, tomatoes, stock, Worcestershire sauce and paprika, then season to taste. Bring to a simmer and cook for 5 minutes, then add the beans and simmer for a further 5 minutes until the sauce has thickened.
- Serve the waffles topped with the beans and a sprinkling of paprika.