In 2017, squeaky clean is the new sinful – thanks to Laura and Nora of Our Food Stories blog.
While you’re cleaning up your act, here’s an idea that is the cleaner, healthier sister of waffles and syrup. Thanks to Laura and Nora of Our Food Stories blog, where this gluten-free waffle recipe was found. It comes as a delicious surprise to know you can make a guilt-free treat using carrots and peas – and if you want to cut back the gluten, it’ll tick that box, too. Suggestion: make them using Natures Garden Peas and Natures Garden Baby Chantenay Carrots – thawed and grated.
Recipe
Ingredients
100g butter
200g buckwheat flour
2 eggs (size m/l)
1.5 tsp organic baking powder
0.5 tsp salt
2 tsp sugar
50-100ml milk
1 tsp curry powder
0.5 tsp cumin
dash of cardamom
dash of chilli powder
Topping
Sour cream with herbs: mix yoghurt with sour cream, olive oil, salt, bell pepper powder and fresh herbs.
Nut-garlic pesto: finely chopped nuts, fresh pressed garlic, olive oil, salt and pepper.
Melt butter and allow to cool for a moment. Separate eggs. Beat egg whites half stiff, continue beating and add sugar and salt – beat 2 more minutes. Set aside for a moment and start beating the egg yolks for 2 minutes, then gradually add the melted butter and milk – beat 1 more minute. Blend buckwheat flour, baking powder, curry powder, cumin, cardamom and chilli powder.
Stir mixture in the egg yolk mix. Fold in the beaten egg whites. Grate carrots and warm waffle maker. Fold carrots and peas in the waffle batter and bake waffles (pre-heat oven to 100°C to keep the waffles warm until all are done). Serve waffles with sour cream and nut-garlic pesto.
Recipe and images via Our Food Stories
