Still a little bit of a work in progress because I want to see if I can increase the amount of squash without the texture suffering. Really happy with the initial results though!
This is a great use for older tougher squash, mine had visible whole seeds that refused to get grated but they didn't cause a problem at all.
Dry Ingredients
200 g (1 1/2 cups) oat flour
200 g (1 1/2 cups) cornmeal (stoneground)
2 tsp baking powder
2 tsp baking soda
1 heaping tsp kosher salt
1 tsp ground cumin
1 tsp ground corriander
1 Tbsp ground red chili (this is a mild ground chili, I would recommend subbing with 1 Tbsp hot smoked paprika and 1/2 tsp cayenne, then going spicier if desired)
Wet Ingredients
330 g (1 1/3 cups) milk
1/2 cup oil
2 large eggs
2 Tbsp molasses
470 g (aprox) grated yellow summer squash. I forgot to note the volume of this but it was one medium squash.
Mix all dry ingredients. If you do not have oat flour just weigh out rolled oats and run them through the food processor until they are a fine flour.
Mix all wet ingredients. Pour wet ingredients over dry and mix well. Let sit for 10 minutes and then start warming up your waffle iron.
I cooked this on a belgian style waffle iron on temp 4.5 out of 6. Make sure to oil the iron after every waffle, this is sticky stuff.
Serve with sour cream, hot sauce and fresh tomatoes! Maybe with a fried egg on top :)
