Breakfast Breakfast

Waffle made from buckwheat flakes, chestnut and chickpea flour

1 cup buckwheat flakes, ½ cup chestnut flour, ½ cup chickpea flour, 1 pinch of salt, enough water to make a viscous dough. Mix the dough and leave to stand overnight in the fridge in a tupperware with a lid. The waffle tastes very good the next day and even better the day after that!

Waffle heart spread with eggplant spread from Aldi, Gut-Bio.

Wafer heart spread with pumpkin seed puree and banana.

Wafer heart coated with onion melt from Zwergenwiese.

Salad of romaine leaves, chicory and alfalfa sprouts with a dressing of grapefruit juice and olive oil. http://www.cytolabor.de/patienten/rezepte/grapefruit-dressing/