Apple millet waffles

Ingredients for 3 servings:

• 50 g butter, soft/room temperature
• 1 egg(s)
• 1 tbsp sugar, raw cane sugar, honey or similar
• 100 g millet, finely ground, or millet flour
• 1 pinch of baking powder, e.g. cream of tartar
• 80 g milk or orange juice
• ½ apple
• e.g. oil, for the waffle iron

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

gluten-free, wholesome if necessary, for the heart-shaped waffle iron

Cream together softened butter with egg and sweetener of your choice, then add millet, baking powder and liquid and stir to form a fairly thin batter. If you like, you can also flavor the batter with a little cinnamon, orange peel, vanilla powder or something similar. Now let the batter rise for at least 30 minutes (!) – but if necessary, even for a couple of hours (but then it is better to leave it in the fridge). In the meantime, you can, for example, mix a quark cream, peel fruit or prepare another waffle topping. Then coarsely grate the peeled apple and add it to the batter. Oil the waffle iron, preheat it and then bake the batter into waffles, bit by bit. I put about 3 tablespoons per waffle in the iron and bake until the desired browning. This amount made 3 waffles for me – but you can also increase the batter to 3-4 eggs if you need more waffles. These go well with, for example, some egg whites. E.g., quark or yogurt spreads, sweet spreads, jam, fruit, whipped cream, etc. When using cream of tartar baking powder and raw cane sugar or honey, the waffles are wholesome – but the millet flour still gives them a nice yellow color and not as “coarse” as conventional whole-food pastries, making them ideal for children. Those with a milk allergy can certainly use margarine, but I have no experience with that.