Curry Waffles with Coriander Cucumber Dressing

Coriander is cilantro and is a really good detoxifier-it actually pulls metal out of the body…these are tasty enough their own, and if you are going dairy free skip the cucumber topping.

Topping:
1/2 medium onion, chopped finely
1/2 cucumber, chopped finely after seeds are removed
small bunch of fresh coriander (cilantro)
1 1/4c plain greek yogurt
salt and pepper to taste

Waffle:
1 c cornmeal flour **
1tsp baking powder
1tsp curry powder depending on how strong you want the flavor
1/4tsp ground cumin
1/2tsp ground coriander seed
1T fresh cilantro, finely chopped
1 large egg (or two medium ones)
2T olive oil or flaxseed oil
1-2cups non dairy milk (**may need more, I found with the cornmeal I used-Aldi brand-it soaked the milk right up because it was finely ground.  Coarser cornmeal may not need as much, just keep adding until you come up with batter consistency of light cream)

1. Combine all of topping ingredients and put into the fridge to chill and for flavors to meld while waffles are bring made.

2. Sift all dry ingredients together with a wire whisk.

3. Form a small well in center and add eggs and oil, slowly incorporating flour mix.  Gradually add non dairy milk until you get a thin batter. *Add a drizzle of liquid lecithin if your first waffles crumble when you try and remove them.

4. Spray preheated waffle maker, and ladle in appropriate amount of batter for your iron. Cook for 4-6 min or until your machine lights up to signify done.

5. Serve warm with cucumber yogurt topping or eat alone. Depending on how much milk you add you will come up with 8-10 waffles.