Vegetable Waffles

Ingredients

• 60 g baby spinach
• 60 g precooked beetroot
• 1 Carrot
• 3 eggs
• 4 tbsp rapeseed oil (+ 1 tsp for the waffle iron)
• 200 ml milk
• 300 g spelt flour type 1050
• 1 tsp Baking powder
• a pinch of salt

Instructions

1. 1.

   Wash and dry the spinach. Cut the beetroot into pieces. Peel, wash, and slice the carrot. Puree each of these three ingredients separately with 3–4 tbsp water.

2. 2.

   Whisk the eggs with oil until frothy, then add milk. Sift the flour over it with baking powder and stir in a pinch of salt to make a smooth batter.

3. 3.

   Divide the batter into thirds and fold in the spinach, beetroot, and carrot purees respectively.

4. 4.

   Heat the waffle iron and brush it with oil. Cook two waffles from each puree mixture on each side until golden.

5. 5.