Sourdough Waffles With Spinach And Toasted Hazelnuts Recipe

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.

No additional tips available.

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

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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.

Sourdough Waffles With Spinach And Toasted Hazelnuts

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