Almond waffles with raspberry sauce and apple spaghetti

Ingredients for 1 servings:

• 130 g wheat flour
• 130 g sugar
• 130 g butter, soft
• 3 eggs
• 50 g almonds, ground
• 1 tsp baking powder
• Oil for the waffle iron
• 250 g raspberries, frozen or fresh
• possibly sugar
• 2 apples
• 1 tbsp butter
• 1 tbsp brown sugar
• some lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

something sweet in the afternoon

For the sauce, thaw the frozen raspberries overnight in the refrigerator. Puree the raspberries and pass them through a fine sieve. If the raspberry sauce tastes too tart, you can sweeten it with a little sugar. For the batter, combine sifted flour, almonds, and baking powder. Cream the butter and sugar in a bowl until light and fluffy. Add the eggs, one at a time, and mix everything until fluffy. Add the flour mixture a spoonful at a time and mix everything into a creamy batter. For the apple spaghetti, wash and core the apples, and spiralize them into spaghetti using a spiralizer. Melt the butter and brown sugar in a pan on the stovetop. Add the apple spaghetti, drizzle with a little lemon juice, and stir everything together. Then sauté for 3 to 5 minutes. Brush the waffle iron with a little oil. When it’s hot enough, pour a tablespoon of the batter into the center of the waffle iron and cook until golden brown. Serve one waffle on a plate with some raspberry sauce and apple spaghetti. Serves 4.