John Myers
Ingredients for 5 servings:
- 70 g wholemeal spelt flour
- 70 g almonds, ground
- 70 g butter, liquid, or quark 20%
- 70 g xylitol (sugar substitute), e.g. Xylitol Premium
- 1 tsp, leveled baking powder
- 1 pinch of salt
- 3 eggs
- 4 tbsp carbonated mineral water
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Mix the wholemeal spelt flour, ground almonds, xylitol, baking powder, and salt thoroughly. Add the butter or quark, eggs, and lukewarm sparkling water (this makes the batter fluffier) and mix everything with a mixer, first on low speed, then on high speed for about 3 minutes until smooth. The batter can now be poured into the waffle iron in portions. Important: Before each filling, lightly oil the baking surface of the waffle iron. This batter is enough for 5 waffles. My husband is diabetic and eats these waffles with strawberries or blueberries, for example, as a cake substitute. If I serve the waffles with whipped cream, I add xylitol to the whipped cream instead of vanilla sugar—if at all. If you like, you can use 60g of xylitol and 1 teaspoon of agave syrup instead of 70g of xylitol for the batter.
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