Cornbread Waffle BLT's with Garlic Aioli

• Meat

  • 8 slices Bacon

• Produce

  • 1 can (14.5 red gold garlic & olive oil tomatoes, Red
  • 1 Avocado
  • 1 Roma tomato, large
  • 4 Romaine lettuce, leaves

• Refrigerated

  • 1 1/4 cups Almond milk, unsweetened plain
  • 1 Egg

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Black pepper
  • 3/4 cup Cornmeal, yellow
  • 3/4 tsp Salt

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Greek yogurt
  • 1/2 cup Greek yogurt, plain

Found on withsaltandwit.com

Description

Ingredients

• Waffles:
• 1 egg
• 1 Tbsp butter, melted
• 1 1/4 cups unsweetened plain almond milk*
• 1/2 cup greek yogurt
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 1/2 tsp baking powder
• 3/4 cup yellow cornmeal
• 1/2 cup all purpose flour (I used Bobs Red Mill Gluten Free Flour)
• Remaining Ingredients:
• 8 slices bacon
• 4 leaves romaine lettuce, trimmed
• 1 large roma tomato, thinly sliced
• 1 avocado, thinly sliced
• 1 can (14.5) Red Gold Garlic & Olive Oil Tomatoes, drained
• 1/2 cup plain greek yogurt

Directions

• Preheat oven to 400* F.
• Add egg, greek yogurt, salt, pepper, baking powder, melted butter and whisk until well combined. Add almond milk and whisk once more.
• Next add flour and cornmeal and stir until just combined. Let batter rest for 5 minutes while you preheat your waffle iron.
• Generously spray waffle iron with non-stick pray and pour heaping 1/2 cup measurements onto the griddle. Close and cook according to manufacturer instructions.
• While waffles cook, lay bacon on cooking rack that has been sprayed with cooking spray. Lay over baking sheet. Place bacon on cooking rack, evenly spaced and place in oven. Cook for 15 to 20 minutes, or until bacon is golden brown. Remove from oven and let cool.
• To make the aioli, combine the drained tomatoes with the greek yogurt. Stir until combined.
• When ready to serve, spread aioli on 4 of the waffles. Top with bacon, tomatoes, lettuce, avocado and top with another waffle. Serve!