Almond waffles

Ingredients for 1 servings:

• 120 g butter or margarine or half/half
• 1 pot of yogurt, Greek or natural yogurt, 170 – 200 g
• 3 eggs, size L
• 2 packets of vanilla sugar (vanilla raw cane sugar)
• 90 g raw cane sugar or 100 g white sugar
• 100 g almonds, ground or hazelnuts
• 200 g spelt flour type 630, alternatively type 1050, wheat flour, wholemeal flour or mixed
• ½ pack of cream of tartar baking powder
• 1 tsp cinnamon, optional
• 1 tbsp brown rum, optional
• n. B. mineral water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

for 6 – 8 heart-shaped waffles, extra light with yogurt

The butter should be room temperature; if not, warm it up in the microwave for a few seconds. Using a hand mixer, beat the yogurt with the butter until smooth, then stir in the sugar, vanilla sugar, eggs, and rum. Then stir in all the other ingredients until the batter is well combined. Finally, stir in 1-2 sips of mineral water. The batter shouldn’t be too runny, otherwise it will run down the sides of the waffle iron. If you used spelt flour type 1050, wholemeal flour, or smaller eggs, add a little more mineral water. Pour 2-3 tablespoons of the batter into the hot waffle iron and bake. Place the finished waffles on a wire rack, but try not to stack them, as this will keep them crispier. The batter yields approximately 6-8 heart-shaped waffles.