175kcal
3g
5g
2g
5g
7g
13g
238mg
- 300g / 10.58oz cleaned Hokkaido Pumpkin
- 180g / 6.35oz Whole Wheat Spelt Flour
- 1 tsp Baking Powder
- 1/2 tsp mild Curry Powder
- 1 pinch Salt
- 60g / 2.12oz piece Gouda
- 60g / 2.12oz soft Butter
- 4 medium Egg
- 120ml / 4.06fl oz carbonated Mineral Water
- 1 bunch Chives
- 150g / 5.29oz Low-fat Quark
- 150g / 5.29oz Sour Cream
- 1 tbsp Linseed Oil
- to taste Salt
- to taste from the mill Pepper
- 1 bunch Garden Cress
- as needed for the waffle iron Rapeseed Oil
1. Preheat the waffle iron and lightly grease it.
2. Grate 300g / 10.58oz cleaned Hokkaido Pumpkin finely.
3. Mix 180g / 6.35oz Whole Wheat Spelt Flour with 1 tsp Baking Powder, 1/2 tsp mild Curry Powder and 1 pinch of Salt.
4. Grate 60g / 2.12oz Gouda finely.
5. Cream 60g / 2.12oz soft Butter in a mixing bowl.
6. Add 4 medium Eggs one by one, mixing well after each addition.
7. Stir in Pumpkin, flour mixture and Gouda, then gradually add 120ml / 4.06fl oz carbonated Mineral Water until a thick batter forms.
8. Pour 2-3 tbsp of batter into the waffle iron and bake until crispy. Repeat with remaining batter.
9. For the quark, wash and dry 1 bunch Chives, chop finely, and mix with 150g / 5.29oz Low-fat Quark, 150g / 5.29oz Sour Cream, 1 tbsp Linseed Oil, Salt, and Pepper to taste.
10. Serve waffles with quark and sprinkle with 1 bunch Garden Cress.
38% of RDI
73% of RDI
5% of RDI
2% of RDI
2% of RDI
73% of RDI
28% of RDI
Fresh herbs like chives or cress are very versatile and enhance the taste of almost any dish. They are low in calories and contain valuable nutrients like vitamins, minerals, and secondary plant substances. Instead of pumpkin, you can also use grated carrots in the waffle batter. The waffles freeze well; pack them in plastic containers or freezer bags once fully cooled and defrost at room temperature when needed.
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