I hope everyone is having a wonderful Easter holiday. I’m spending my Easter holiday skiing in the Norwegian mountains.Waffles are common to eat during Easter,when the family is gathered and after being out skiing all day. Scandinavian waffles are very distinct and recognisable by their heart shaped pattern and thinner compared to Belgian Waffles. These waffles are crispy on the outside and fluffy on the inside. The waffles are both vegetarian and gluten free, which means that they are suitable for many.Serve the waffles with jam and yogurt/ sour cream, fresh berries or any other topping that sounds good.
Ingredients: ( makes 6 waffles).
1/4 cup/ 22 gram rolled oats
1/2 cup/ 60 gram buckwheat
3/4 flour / 90 gram gluten free- flour
1 tsp baking powder
1/4 tsp cardamom ( optional).
1 1/2 cup / 3,5 dl milk (I used rice milk)
2 tbsp butter
2 tsp coconut sugar / or brown sugar.
- In a mixing bowl, whisk together the dry ingredients.
- In another bowl, whisk together the wet ingredients: eggs, milk, melted butter and sugar.
- Pour the wet ingredients into the dry ingredients. Stir until well combined,
- Let the batter rest for 10 minutes.
- Heat the waffle iron and brush it with butter.
- Pour the batter onto the heated waffle iron and close the lid.
- Once the waffles is crispy transfer is to a cooling rack ( so they stay crispy ) do not stock the waffles on top of each other.
- Eat the waffles as soon as they are made.
- Serve with jam and yogurt or sour cream or any other topping you prefer.