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Snack, Second breakfast

Buckwheat and chestnut chickpea waffle made from 1 cup buckwheat flakes, ½ cup chestnut flour, ½ cup chickpea flour, 1 pinch of salt and enough water to make a thick, runny batter. Mix the dough in a bowl with a lid and leave to stand in the fridge overnight. The next day, add a little more water if the dough has become too firm.

19 Breakfast 4

Waffle heart with butter and honey

19 Breakfast 3

Waffle heart with pumpkin seed puree and orange marmalade

19 Breakfast 2

Waffle heart with tahini (sesame puree) and banana