Gluten-free amaranth waffles with cream and blueberries

Ingredients for 2 servings:

• 60 g puffed amaranth
• 250 g low-fat curd cheese
• 3 eggs
• 30 g cane sugar
• 1 tsp cream of tartar baking powder
• 1 tbsp psyllium husk flour
• possibly vanilla
• possibly grease for the waffle iron
• 1 cup of cream, approx. 200 g
• 1 packet of vanilla sugar
• 1 handful of blueberries, preferably fresh

Instructions

Working time approx. 10 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with a light crunch and slightly nutty taste from puffed amaranth

Grind the puffed amaranth in a food processor or blender. Not too finely, because the finer the grind, the less crunch the finished waffles will have. Alternatively, amaranth flour will work, but then the crunch will be completely lost. Mix the quark with the eggs and sugar. Stir the amaranth, baking powder, psyllium husks, and a little vanilla, if desired, into the quark mixture and let the batter rest for a few minutes. Meanwhile, whip the cream with the vanilla sugar or prepare a whipped cream dispenser. Wash the blueberries and set them aside. Preheat a waffle iron and grease if necessary. Bake the waffles until nicely browned, not too hot. Amaranth waffles quickly become quite dark, especially when combined with cane sugar. Garnish the finished waffles with cream and blueberries, if desired, and serve. This recipe yields about 5-6 heart-shaped waffles, which is equivalent to 2 servings for us.