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Vegetable waffles with protein flour

Name: Vegetable waffles with protein flour
Prep time: 15 min
Total time: 15 min
Ingredients: zucchini, carrot (total 200g vegetables); 240 g wheat flour type 550; 60 g Rapunzel chickpea flour, roasted; 1 tsp baking soda; 1 pinch Rapunzel sea salt, Atlantic Ocean; 30 tbs Rapunzel frying oil; 300 ml of water; 1 tbs of apple cider vinegar; plant margarine for the waffle iron; vegan cream cheese; deco: small radish beetles (The ladybirds are made of radishes, black sesame, a mini-olive for the head and a parsley stem as a probe)

Stina Spiegelberg

15 Min.

Only 1 portion

Vegan

Info

Perptime 15 Min.

Ingredients

Portions

zucchini, carrot (total 200g vegetables)
240 g wheat flour type 550
60 g Rapunzel chickpea flour, roasted
1 tsp baking soda
1 pinch Rapunzel sea salt, Atlantic Ocean
30 tbs Rapunzel frying oil
300 ml of water
1 tbs of apple cider vinegar
plant margarine for the waffle iron
vegan cream cheese
deco: small radish beetles (The ladybirds are made of radishes, black sesame, a mini-olive for the head and a parsley stem as a probe)

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Grate the vegetables and sauté in a pan with oil until it is glassy. Salt and let cool. For the dough mix wheat flour, chickpea flour, baking powder and salt in a mixing bowl. Add oil, water and vinegar and stir quickly with the hand brush. Then stir in the cooled vegetables.

Grease the waffle iron slightly and bake the waffles in golden brown. Serve with cream cheese and radish-beetles.