Vegetable waffles with protein flour

Details

15 min

vegan

Stina Spiegelberg

Ingredients

Make 4 big waffles

zucchini, carrot (total 200g vegetables)
240 g wheat flour type 550
60 g Rapunzel chickpea flour, roasted
1 tsp baking soda
1 pinch Rapunzel sea salt, Atlantic Ocean
30 tbs Rapunzel frying oil
300 ml of water
1 tbs of apple cider vinegar
plant margarine for the waffle iron
vegan cream cheese
deco: small radish beetles (The ladybirds are made of radishes, black sesame, a mini-olive for the head and a parsley stem as a probe)

Details

15 min

vegan

Stina Spiegelberg

Method

Grate the vegetables and sauté in a pan with oil until it is glassy. Salt and let cool. For the dough mix wheat flour, chickpea flour, baking powder and salt in a mixing bowl. Add oil, water and vinegar and stir quickly with the hand brush. Then stir in the cooled vegetables.

Grease the waffle iron slightly and bake the waffles in golden brown. Serve with cream cheese and radish-beetles.

Ingredients

Make 4 big waffles

zucchini, carrot (total 200g vegetables)
240 g wheat flour type 550
60 g Rapunzel chickpea flour, roasted
1 tsp baking soda
1 pinch Rapunzel sea salt, Atlantic Ocean
30 tbs Rapunzel frying oil
300 ml of water
1 tbs of apple cider vinegar
plant margarine for the waffle iron
vegan cream cheese
deco: small radish beetles (The ladybirds are made of radishes, black sesame, a mini-olive for the head and a parsley stem as a probe)

Details

15 min

vegan

Stina Spiegelberg

Rapunzel Products

Chickpea flour, roasted

Frying oil

Atlantic sea salt fine