Vegetable waffle
A hearty, warming breakfast! Makes 5-6 waffles.
| Quantity | Ingredients |
|---|---|
| 1 | small zucchini |
| 1 | small carrot |
| 1 | small onion |
| 1 cup | Lentil flour |
| 1 cup | Buckwheat flakes |
| 1 pinch | Salt |
| 1 cup | Water |
Grate the courgette and carrot. Finely dice the onion. Mix the vegetables with the lentil flour, buckwheat flakes and salt, gradually add the water and mix well.
Leave the dough in the fridge overnight.
The next morning, insert the waffle iron, grease it and, when it is hot, pour 1 ladle of batter into the iron. Squeeze well. 10 min. bake. Only open the waffle iron when the steam has stopped rising. Remove the waffle with the help of a wooden skewer and place on a rack. Cover or spread the waffle with a savory topping.
