| makes 8 waffles |

INGREDIENTS

2 cups garbanzo bean flour
1 1/2 teaspoons baking powder
2 teaspoons fine grain sea salt
1/4 teaspoon freshly ground pepper
2 free range eggs
1 zucchini, grated using the course holes on a box grater
1 cup + 1-2 tablespoons unsweetened almond milk
3 tablespoons extra virgin olive oil
2 tablespoons fresh basil, finely chopped
1 tablespoon chopped fennel fronds
1 clove garlic, smashed and minced
tomato + shaved fennel salad

2-3 heirloom tomatoes, sliced
1 small fennel bulb, shaved on a mandolin or sliced thin
dozen whole small basil leaves
a couple sprigs fennel fronds, roughly chopped
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
salt + pepper