Sourdough waffles with spinach and toasted hazelnuts
Author Notes: Hearty, crunchy, cheesy, warm, full of flavours - The ultimate winter food for me —nadel&gabel
Makes 4 waffles
- 100 gramm whole grain flour
- 1 teaspoon dried instant sourdough
- 1/2 teaspoon baking powder
- 1 egg
- 50 gramm yoghurt
- 1 tablespoon butter
- 1 tablespoon grated parmesan cheese
- 2 tablespoons toasted hazelnuts
- 100 gramm spinach
- 1 teaspoon salt
- 1 dash grounded black pepper
- 100 gramm yoghurt
- 1/2 cooked beet root
- 1/2 teaspoon salt
- Thoroughly combine flour, instant sourdough, 50 g yoghurt, egg and 1-2 tablespoons of water. It’s ok if the batter seams a bit tough at this point, but the spinach will add some more liquid to it. Cover and set aside for about an hour. Meanwhile wash spinach, chop roughly and sautée in a pan for 1 minute. Let cool down a bit. Chop toasted hazelnuts. [You can toast nuts either in a pan - without adding fat - or in the oven. If you smell their intense nutty flavour, they're ready.] Add remaining ingredients to batter. Heat up your waffle iron. Dice beet root. Stir in 100 g yoghurt and add salt. Bake waffles for 3-5 minutes until golden brown and crisp and serve warm with a dollop of beet root yoghurt.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
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Rice & Grains|Vegetables|Bread, Rolls & Muffins|Breakfast & Brunch|Snacks
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