Author Notes
Hearty, crunchy, cheesy, warm, full of flavours - The ultimate winter food for me —nadel&gabel
Ingredients
-
100
gramm whole grain flour
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1 teaspoon
dried instant sourdough
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1/2 teaspoon
baking powder
-
1
egg
-
50
gramm yoghurt
-
1 tablespoon
butter
-
1 tablespoon
grated parmesan cheese
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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
Directions
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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.
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