Sourdough Waffles With Spinach And Toasted Hazelnut

Name: Sourdough Waffles With Spinach And Toasted Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 gramm whole grain flour; 1 teaspoon dried instant sourdough; 1/2 teaspoon baking powder; 1 egg; 50 gramm yoghurt; 1 tablespoon butter; 1 tablespoon grated parmesan cheese; 2 tablespoons toasted hazelnuts; 100 gramm spinach; 1 teaspoon salt; 1 dash grounded black pepper; 100 gramm yoghurt; 1/2 cooked beet root; 1/2 teaspoon salt

Servings: persons

100 gramm whole grain flour
1 teaspoon dried instant sourdough
1/2 teaspoon baking powder
1 egg
50 gramm yoghurt
1 tablespoon butter
1 tablespoon grated parmesan cheese
2 tablespoons toasted hazelnuts
100 gramm spinach
1 teaspoon salt
1 dash grounded black pepper
100 gramm yoghurt
1/2 cooked beet root
1/2 teaspoon salt

1
Thoroughly combine flour, instant sourdough, 50 g yoghurt, egg and 1-2 tablespoons of water. It's ok if the batter seams a bit tough at this point, but the spinach will add some more liquid to it. Cover and set aside for about an hour.
2
Meanwhile wash spinach, chop roughly and sautee in a pan for 1 minute. Let cool down a bit. Chop toasted hazelnuts. [You can toast nuts either in a pan - without adding fat - or in the oven. If you smell their intense nutty flavour, they're ready.]
3
Add remaining ingredients to batter. Heat up your waffle iron.
4
Dice beet root. Stir in 100 g yoghurt and add salt.
5
Bake waffles for 3-5 minutes until golden brown and crisp and serve warm with a dollop of beet root yoghurt.

9760

kcal

Calories

Fat

2002

Carbs

330

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 100 gramm whole grain flour, 1 teaspoon dried instant sourdough, 1/2 teaspoon baking powder, 1 egg, and more.

Yes, Sourdough Waffles With Spinach And Toasted Hazelnuts falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sourdough Waffles With Spinach And Toasted Hazelnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions