Behold the waffle tostada: a sturdy cornmeal waffle topped with whatever tostada toppings your hungry heart desires. When I ate this for the first time, I was compelled to refer to myself as a genius an annoying number of times throughout the meal.
Tostada toppings (I used refried beans, lettuce, salsa, green peppers, and cashew cream. Avocado, olives, black beans, and shredded "cheese" would also be good.)
1 c flour
3/4 c cornmeal
1/4 c corn flour
1 T + 1 t sugar
1 T baking powder
1/4 t salt
1 1/2 c almond milk
2 T vegetable or canola oil
optional: 1/2 a green bell pepper, minced
chili powder or cayenne to taste
1. Prepare toppings and set aside. Keep hot toppings hot in a 200° oven.
2. Make waffle batter: whisk together dry ingredients, then add milk and oil and stir until combined. Stir in peppers if using.
3. Make waffles according to your waffle maker's instructions or according to your preferences. Keep finished waffles hot by putting them straight on the oven rack in a single layer in a 200° oven.
4. When all waffles are finished cooking, spread with beans and pile on other toppings. Serve immediately or the waffles will get soggy.